Beetroot Pancakes
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8 - 10
Tender yet hearty little pancakes made with raw beetroot, banana and a handful of other wholesome ingredients. You can sub in carrot or spinach instead of the beetroot, or add a tablespoon of cocoa to the batter for a red velvet flavour/effect. Just make sure not to overcook or you won’t get that beautiful natural vegetable colour coming through.
  • 2 large eggs
  • 1 large beetroot, scrubbed ( no need to peel)
  • 1 large ripe banana, peeled
  • 65ml milk
  • 30g buckwheat flour
  • 25g oats
  • 20g desiccated coconut (unsweetened)
  • ½ teaspoon baking powder
  • coconut oil or butter, to fry
  1. In a blender, blitz the eggs, beetroot, banana and milk until combined. Add the remaining dry ingredients and blend until completely smooth. Leave to rest for a few minutes.
  2. In a large frying pan, heat a small knob of coconut oil or butter over a medium-high heat. Ladle 2 tablespoons of batter for each pancake into the pan (you should be able to cook about 4 pancakes at a time). Fry for about 1½ minutes or until small bubbles appear on the surface and the bases are golden.
  3. Carefully flip each pancake and fry the other side for a further minute or until golden. Transfer the cooked pancakes to a plate and repeat with the rest of the batter.
  4. We like these served with a spoonful of yoghurt, nut butter and berries.
  5. These pancakes will keep in an airtight container in the fridge for a couple of days, and also freeze well.
Adapted from Green Kitchen Stories recipe for Banana and Spinach Pancakes.
Recipe by thelittleloaf at