Beetroot Pancakes

Beetroot Pancakes

I love beetroots, and the reason is only about 90% based on how pretty they are. I also love pancakes, and although I'm not vegan, gluten free or dairy free and am definitely not opposed to a classic stack, I do love to experiment.

The flavour of these is more naturally sweet and earthy, and are nice even without any toppings (but even better if you top them with whipped yoghurt and crushed pistachios.

Icon_cookingtime_grey Created with Sketch. 20 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 10-12
Beetroot Pancakes


  • 3 tablespoons chia seeds
  • 120ml warm water
  • 1 large beetroot
  • 150g oats (whizzed in food processor)
  • 120g flour (for gluten free: use 245g oats and 25g ground almonds)
  • 1 tsp baking powder
  • 120ml milk
  • Honey to taste
  • Nutmeg
  • 1 tbsp coconut oil

How to make

  1. Add 120ml of water to chia seeds and let it sit for 15mins until they have soaked it up.

  2. Peel and boil your beetroot, you want it to be soft enough to pulp into a puree by hand, but still with enough texture to hold the shape of a rough dollop.

  3. Either by hand or using a mixer, combine the rest of the ingredients, using enough honey and nutmeg to your taste. The mix should have the consistency of relatively thick American style pancakes.

  4. Fry like you would a normal pancake in your choice of oil (coconut is my favourite).

  5. Top with whipped yogurt, crushed pistachios and even more honey.

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