Step 1 of 7
Beetroot Pancakes
Put the beetroot in a jug with the milk and blend with a stick blender until completely smooth.
Step 2
Pour the beetroot mixture into a large bowl with the flour, baking powder, maple syrup, vanilla extract and eggs. Whisk until smooth and vibrant purple.
Step 3
Put a small knob of butter in a large non-stick frying pan over medium-low heat until melted and foamy. Spoon in 3–4 pancakes using 2 tbsp batter each. Cook for 2–3 minutes, then flip and cook for a further minute until cooked through.
Step 4
Repeat with remaining batter. Keep cooked pancakes warm in the oven on its lowest setting.
Step 5
Make the berry compote: simmer the frozen berries with 1 tbsp blackcurrant jam for 5–10 minutes until bubbling and syrupy.
Step 6
In a small bowl, stir together the remaining 1 tbsp blackcurrant jam and the Greek yogurt.
Step 7
Stack the warm pancakes, top with the jammy yogurt and pour the warm berry compote over the top.
