Healthy Red Velvet Beetroot Pancakes

Directions

1. 1
   Preheat the oven to 200c / 400f. Peel two small beets and chop each one into 4 or 6 pieces. Place the chopped beetroot in a baking dish, together with a couple of tablespoons of cold water. Cover the dish with a lid or foil and bake in the oven for 20-30 minutes until they are cooked through. Check the beetroot a couple of times, adding more water so that they don't dry out.
2. 2
   Meanwhile measure out the other ingredients. Add the flour and baking powder to a large bowl. In a separate bowl or jug mix together the eggs, honey and vanilla extract.
3. 3
   Once the beetroot are cooked through, transfer them to a blender. Add the milk and blitz until the beets are completely blended with the milk and you have a puree consistency. Add this puree to the egg mixture and whisk until combined.
4. 4
   Finally, add this mixture to the flour and baking powder. Mix with a hand whisk until you have a classic pancake batter consistency.
5. 5
   Melt some butter or oil in a frying pan over a low heat. Add some of the batter (the amount will depend on how thick or thin you want your pancakes to be) and cook for 2-3 minutes either side for thick pancakes or 1-2 minutes either side for crepes.
6. 6
   To make the drizzle simply mix together the cream cheese, plain yogurt, milk and vanilla extract. You can either drizzle this on top of the pancakes or serve as a scoop on the side.