Gluten-Free Beetroot Pancakes

These Gluten-Free Beetroot Pancakes are absolutely fantastic, not only due to their vibrant colour and natural sweetness from the Beetroot but also because they are gluten-free, dairy-free and simple to make. Here I have served them with lentils, spinach and caramelised walnuts.

Gluten-Free Beetroot Pancakes with Lentils, Spinach and Caramelised Walnuts

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Pancakes are just all round (pun intended) great, whether they are sweet or savoury, I absolutely love them. These Beetroot Pancakes are particularly special because anything that is bright pink is special right! They are also special because they are gluten-free which is perfect for many of you and makes them suitable for everyone. They are also dairy-free and very simple to make which makes them an ideal choice for weeknight meals as they can take 30-minutes (if you multi-task) but they will really wow your guests!

Savoury pancakes are a fairly new concept for me but I am seriously hooked. I first made these Savoury Chilli Pancakes and absolutely loved them, so much so, the following week it was my Birthday, and the restaurant I chose to visit, was purely due to the Savoury Pancakes (who doesn’t want to eat pancakes on their birthday!?), which were served with a lentil stew, hence my inspiration here for these Gluten-Free Buckwheat Pancakes.

So, let’s get making some savoury pancakes!

They are simple to make once you have all your ingredients prepared (beetroot grated, lentils on the stove to boil, walnuts chopped and ready to caramelise), simply combine the dry ingredients, then add the wet ingredients and fold through the grated beetroot, which will achieve a lovely vibrant pinky colour once combined. You want your batter to be pour-able but not too runny, and with small pieces of grated beetroot.

Gluten-Free Beetroot Pancakes

Let the mixture rest for a moment whilst you place your lentils on the stove with some stock and herbs to season, have some spinach ready to wilt towards the end and have the coconut oil and maple syrup ready in a separate pan to melt and add the walnuts to caramelise towards the end.

Now cook the pancakes in some olive oil to prevent sticking in the frying pan, take a few spoonful’s of the batter and carefully shape into a circle with a spatula (remember they will rise and you don’t want them too thick), cook on one side until the top begins to bubble, then carefully flip over and cook for another 3 minutes until both sides are cooked through. You can cook a few pancakes at a time, depending on the size of your frying pan, and if you wish you can heat the cooked ones under a low heat in the oven until they are all cooked.

Serve them warm with your lentils and spinach atop and then a good tablespoon of the caramelised walnuts. The recipe should make 8 pancakes, and serve 4 people with 2 pancakes each.

They seriously are mouth-watering!

If you like savoury pancakes, check out a few of my other recipes:

Chickpea Pancake with Lentil and Spinach Curry

Savoury Chilli Pancakes

Or if you’re more of a sweet pancake lover, then try some of these recipes:

Vegan Blueberry Pancakes

Chocolate Protein Oat Pancakes

Vegan Cookie Cocoa Nib Pancakes

Apple Pie Pancakes

Gluten-Free Beetroot Pancakes with Lentils, Spinach and Caramelised Walnuts

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Gluten-Free Beetroot Pancakes
Prep time
Cook time
Total time
Recipe type: Vegan, Gluten-Free
Cuisine: Savoury Pancakes, Main
Serves: Makes 8 Pancakes
  • 1 cup buckwheat flour
  • 1 tsp oregano
  • 1 tsp basil
  • ⅛ tsp salt
  • pinch ground pepper
  • 1 tsp baking powder
  • 3 tbsp chickpea brine (or 1 flax egg)
  • 1 tbsp oil (I used rapeseed)
  • 1 cup water
  • 2 beetroots, grated
  • ½ cup walnuts
  • 1 tsp coconut oil
  • 1 tsp maple syrup
  • 1 cup lentils
  • 1 bag spinach, rinsed and drained
  • 1 tsp oregano
  • 1 tsp basil
  1. Start by cooking your lentils in a large saucepan of simmering water with stock, basil and oregano for approx. 30 minutes until thoroughly cooked. Then stir through the spinach until wilted. Drain and set aside.
  2. Meanwhile, caramelise the walnuts by placing the coconut oil and maple syrup in a frying pan
  3. until melted and then constantly stir through the walnuts until they are coated and caramelising,
  4. approx. 5-10 minutes. Set aside.
  5. Whilst your lentils are cooking, take a large mixing bowl and make the pancakes by
  6. combining the dry ingredients, then make a well in the middle and add the wet ingredients,
  7. stir through to combine the two, then fold in the beetroot until combined.
  8. In a non-stick frying pan, add a spoonful of oil and then add a spoonful of the batter
  9. to create circular pancakes (not too thick), cook them on one side for 3-5 minutes, until
  10. the top begins to bubble, then carefully flip over with a rubber spatula and repeat on the
  11. other side for 3-5 minutes until cooked through. Repeat this until all of your batter has been
  12. used up (you can do more than 1 at a time depending on the size of your pan).
  13. Then plate up your pancakes, serve 2-3 pancakes with a few spoonfuls of the lentils and spinach, and top off with some caramelised walnuts.

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