Whisk in the water in two or three stages while mixing the mixture. Add the egg and beetroot juice and continue to mix well to obtain a smooth paste.
Filter and leave to rest for 1 hour in a cool place.
Grease a large pan with coconut oil or olive oil.
Pour in a ladleful of dough, wait until the cake has coloured around the edges and bubbled in the centre before turning it over. Let it cook for about 1 minute more.
Set them aside on a plate.
For the filling
Wash the vegetables and peel the skin of the squash.
Using a peeler, cut thin strips of squash and parsnips.
Steam them for 10 minutes, then cool them off in cold water.
Spread the pancakes with sheep’s cheese, then arrange the vegetable strips and some spinach leaves. Drizzle with olive oil and season with salt and pepper.
Roll the filled pancakes and cut them into small slices.