Spinach Beetroot Superfood Pancakes by Loudons Café and Bakery, Edinburgh 

Since Loudons opened in 2011 we’ve always offered a wide variety of food choices, with a real focus on dishes suitable for those with food allergies and intolerances. Being gluten and diary free, these pancakes have become a firm favourite over the years.

Earthy beetroot, a little kick of spice from the muhammara, and a cooling turmeric sour cream delivers a great marriage of flavours. Topped with peppery watercress and toasted almonds, these pancakes are a tasty and healthy way to start the day.

For more information visit: www.loudons.co.uk

Ingredients: Serves 4, makes 12 pancakes
For the red pepper muhammar:
170g cooked haricot beans
150g roasted red peppers 
20ml olive oil
1tbsp maple syrup 
1tbsp balsamic vinegar 
1 garlic clove 
1 red chilli
1tsp fennel seeds 
Salt and pepper to taste

For the vegan turmeric sour cream: 
145g vegetable oil 
75ml soya milk 
Pinch of salt 
½ tsp dijon mustard 
1tbsp lemon juice 
½ tsp ground turmeric 
For the herb oil:
2g fresh dill 
2g fresh tarragon 
60ml olive oil
Pinch of salt and Pepper  
For the superfood pancakes:
360g gluten-free flour
1 red onion
1tsp gluten-free baking powder
4 eggs
450ml soya milk
3 garlic cloves
1 red chilli, de-seeded
200g fresh beetroot, peeled and grated
250g frozen spinach
2 tsp salt 

To garnish:
Flaked toasted almonds 
For the red pepper muhammar: 
1 Finely chop the chillies, roasted red peppers and garlic, add to a food processer with all the other ingredients, excluding the fennel seeds, and blend to a paste.
2 Dry roast the fennel seeds for 2 to 3 minutes in a frying pan add to the paste. Mix well.

For the vegan turmeric sour cream: 
1 Place all of the ingredients into a jug. Using a hand blender, blend until thick. You might need to add a little water if it is too thick.

For the herb oil:
1 Finely chop the dill and tarragon and place into a small bowl with the salt and pepper, add the oil and mix well. 

For the superfood pancakes:
1 Defrost the spinach and squeeze out any excess water. Peel and grate the beetroot. Place both into a jug or mixing bowl.
2 Finley chop the red onion, garlic and chillies and add to the spinach and beetroot.
3 Add the rest of the ingredients to the mix and blend until smooth using a hand blender. 
4 Cook the pancakes in batches in a lightly oiled non-stick frying pan on a medium heat for 2 to 3 minutes on each side, or until golden in colour. 

To serve:
1 Divide the turmeric sour cream between four plates plate forming a ring on each plate.
2 Remove the pancakes from oven and place one pancake in the middle of the plate.
3 Spread 40g of the muhammara on each pancake, place second pancake on top and repeat until all pancakes have been used. 
4 Top pancakes with flaked toasted almonds and watercress, drizzle with the herb oil and enjoy.

In association with Taste Communications.