Beetroot Buckwheat Pancakes with hummus and red cabbage slaw

These beetroot buckwheat pancakes are an adaptation of my delicious buckwheat pancakes, the idea came to me this morning as I was scanning through my Instagram feed I spotted some beetroot crepes. I  decided to experiment and add some beetroot to my breakfast pancakes.

The addition of beetroot is amazing! Of course I love beetroot and would be happy to add it to most things but this really does work well. The pancakes become even moister with a delicious beetroot sweet but earthy flavour.

I played with my pancake recipe a little; reduced the buckwheat flour to a 1/3 cup and added in 1/3 cup of grated beetroot.

The colour is amazing, bright pink and super vibrant. I topped the beetroot pancakes with my scrummy homemade hummus and crunchy red cabbage slaw.  Yum!

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  1 servings
  10 minutes preparation time
  3 minutes cook time


To make the pancakes

  • 1/3 cup of organic buckwheat flour (I like Doves Farm)
  • 1/3 cup grated beetroot
  • 1/2 cup water
  • 1 tsp. olive oil
  • Pink Himalayan salt or sea salt
  • Pepper
  • Cumin seeds


  • Hummus (see recipe)
  • Red cabbage slaw
  • Leaves
  • Seeds
  • Cherry tomatoes


  1. Put the flour and other dry ingredients in a bowl, make a well in the middle and add the olive oil.
  2. Grate in the beetroot, mix then gradually pour in the water, mixing with a spoon or whisk, until you have a batter like consistency.
  3. Heat a small/pancake pan until very hot, brush with olive oil and pour in the batter. This should make a thick pancake.
  4. Lower the heat slightly and allow the flatbread to firm up before turning and browning the other side.
  5. Remove from the pan and top with all the delicious toppings

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