I’ve got stuck in a brunch rut recently. I know, bad times.
Like most, I love a bit of avocado on toast. But, I realised I had to shake things up when I visited one of my favourite breakfast spots last week and went straight for my go-to dish, without even looking the other dishes on offer, and was then faced with a severe case of food envy when our food arrived.
It’s been my go-to brunch for a long time, long before Instagram timelines were flooded with heavily filtered overhead shots of the juicy, buttery fruit, ‘smashed’ on sourdough toast with a drizzle of olive oil cascading down the side. Mmmm, yum. But, no. Seasons have changed (despite being June, it appears it’s Winter again), and it’s time to find a new fave.
Enter a truly colourful delight, which tastes as good as it looks.
My new brunch favourite is beautiful, in flavour and presentation. It comprises of beetroot and buckwheat pancakes – borrowed from Anna Jones, whose recipes are so tasty and so rewarding – on which to dollop, smother or sprinkle almost anything.
Despite its name, Buckwheat contains no wheat. It’s also gluten-free, contains essential nutrients and is rich in minerals. Coupled with beetroot, which is in season now and at its sweetest and most tender, this is one healthy dish that I promise you will fast become a weekend brunch favourite.
Pink pancake brunch – serves 4 (makes 12 pancakes)
250g buckwheat flour
1 medium beetroot (raw) – peeled and grated
250ml almond milk (unsweetened) or normal milk
1tsp baking powder
1 medium egg
150g soft goats cheese
2 large handful of salad leaves
handful of black olives – pitted
small handful of Pine nuts (or walnuts, pecans, hazelnuts)
Whisk the buckwheat flour, baking powder, almond milk and egg together to form a thick American style pancake batter.
Add the grated beetroot with seasoning, and whisk again to combine.
Zest the orange, before slicing the peel, then cut into segments and set aside with the zest.
In a hot dry frying pan, toast the nuts for a few minutes till they start to brown, then set aside.
Heat a tsp of coconut oil (or olive oil) in the same frying pan on a medium heat, and add the pitted black olives for a few minutes, then set aside.
Heat another tsp of coconut oil (or olive oil) in the same frying pan on a medium heat, then add a heaped spoonful of batter to fry 4-5 pancakes at a time. Flip over the pancakes when air bubbles start appearing to cook for a further minute or two on the other side, and when cooked transfer them to a plate and cover with a clean tea towel to keep warm, while you cook the rest.
When the pancakes are cooked, transfer to plates and start layering up with crumbled goats cheese, salad leaves, toasted nuts, olives and lastly the oranges segments and zest.