Gluten Free, Dairy Free & Sugar Free Beetroot Pancakes

Gluten Free, Dairy Free & Sugar Free Beetroot Pancakes

What are you going to cook for your mother or your wife on the Mother’s Day? Fancy some Gluten Free, Dairy Free and Sugar Free Beetroot Pancakes?

They are slightly tastier than the carrot pancakes and packed with good wholesome foods, fibre, vitamins, minerals, omega 3 6 and good fats. Best of all, you have one serve of vegetable in your breakfast.

Gluten Free, Dairy Free & Sugar Free Beetroot Pancakes

Serving: 1                          Cooking Time: 15 minutes





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1. In a medium-sized bowl, whisk the egg and set aside.

2. In a high performance blender (I use the Optimum 9400 Blender), blend beetroot, cinnamon, coconut cream, shredded coconut, 1/2 of coconut oil, LSA, chia seeds until smooth. Add the puree to the egg and stir to combine.


3. In a separate bowl,  sip together the flours, baking powder, and salt.

4. Add the dry ingredients to the puree and stir to combine. The batter will be thick.

5. Heat a frypan to medium heat. Add 1/2 tablespoon of coconut oil into the frypan and ensure that the coconut oil is spread evenly on the surface of the frypan.

6. Pour the batter into a round shape. Cook the pancakes for 4-5 minutes or until both sides are golden brown – flip it once only!

7. To serve, top a hot pancake with some avocado or your choice of fruits, drizzle some organic Agave Nectar syrup on top and lemon juice.


Tips: I use the Optimum 9400 blender to “grind” the brown rice, almond, quinoa, amaranth, buckwheat or chickpea into flour. It’s a lot cheaper and fresher than the pre-made flour!

Bon Appetit!

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