Beetroot blueberry pancakes

Beetroot blueberry pancakes

Pink pancakes, a pile of blueberries and nowhere to be. Lion's mane is the mild one of the family, so it hides in the batter and nobody at the table will know it's there.

Makes 8 pancakes, 20 min.

What you need

• 1 cup flour
• 2 tsp baking powder
• 1 pinch salt
• ¾ cup milk of choice
• 1 egg
• 2 tbsp melted butter, plus more for the pan
• ½ cup beetroot purée
• 3 scoops Lion's Mane (1 tsp)
• 1 handful blueberries
• To top: cashew cream, butter and maple syrup

Let's go

1. Whisk the flour, baking powder, salt and lion's mane together in a big bowl.
2. In another bowl, mix the milk, egg, melted butter and beetroot purée. Very pink is right.
3. Pour the wet into the dry and stir until just combined. Lumps are fine.
4. Butter a pan over medium heat and pour in about ¼ cup of batter per pancake.
5. Drop a few blueberries on top of each one.
6. Flip when bubbles pop up, about 2 minutes a side.
7. Stack them high. Cashew cream, a pat of butter and plenty of maple syrup.

Bestie tip: Cooked beets blitzed smooth make the purée, and the vacuum-packed ones from the store work great. Keep the pan on medium, because beet batter browns quicker than plain.