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Beetroot pancakes with eggs, bacon and maple syrup

The beta cyanin in beetroots is an antioxidant that speeds up detoxification of the liver, which enables alcohol to be turned into a less harmful substance and excreted at a much faster rate, making these beetroot pancakes the ultimate hangover breakfast

  • 250g plain cooked beetroot
  • 225g plain flour
  • 2 large eggs, lightly beaten
  • 30g butter, melted & cooled
  • 1 tbsp baking powder
  • Pinch salt
  • 1 tsp sugar
  • 300ml milk
  • Sunflower oil for shallow frying
  • 12 rashers smoked streaky bacon, cooked crisply
  • Maple syrup, to taste
  • 4 eggs, fried


1.     Place all the ingredients in a food processor and blitz until smooth.

2.     Heat a little oil in a large frying pan.

3.     Pour ladles of the batter into the pan and cook until you start to see little bubbles on the surface - this will take a minute or two.

4.     Using a fish slice flip over the pancakes and cook for a further minute or so.

5.     Transfer to a warm plate and cover tightly with foil. Continue until you have used all the batter.

6.     Serve hot with the eggs, bacon and plenty of maple syrup.