Versatile Veggie Pancakes- Sweet or Savoury!

Beautifully vibrant beetroot pancakes done two ways- savoury and sweet. Make them both or pick the one you like most!

Everybody loves pancakes- I have yet to meet anyone who doesn’t. But sometimes pancakes are not the healthiest food on the planet. So I added vegetables and made them gluten- and lactose free. These versatile veggie pancakes can be sweet or savoury- that’s a better batter!

These pancakes have zucchini (courgette) and carrot in them. But I promise they still taste good! I have made them 2 ways. One savoury and one sweet, so you can choose which one you like most.
It is one batter for both and you only have to add a couple of extra ingredients to make the sweet version. So it is really easy and convenient.

These pancakes are so versatile, you can eat them for breakfast, lunch, dinner and dessert.

When we eat these versatile veggie pancakes at home, we have the savoury ones as a main meal and the sweet ones as our dessert. But I also like to make them for breakfast and lunch- they’re easy to put in a lunchbox and take with me. If you have leftovers just put them in the fridge, they last about a week and can be eaten cold as well.

I have topped the savoury pancakes with home made tzatziki which adds even more veggies and flavour. You can find the recipe for tzatziki here. But first, let’s make the pancakes!

A beautiful stack of savoury pancakes topped with Tzatziki

Beetroot Pancakes

Beautifully vibrant beetroot pancakes done two ways- savoury and sweet. Make them both or pick the one you like most!
Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast, Dessert, lunch, Main Course, Snack
Servings 2 to 3 people
Calories 426 kcal


  • Cutting board
  • Knife
  • Blender
  • Spatula
  • 2 bowls
  • Grater
  • frying pan


  • 6 medium beetroot
  • 4 big or 5 small eggs
  • flour of choice (I used buckwheat flour)
  • 1 pinch salt
  • cinnamon to taste (I used 1 tsp)
  • (coconut) sugar to taste (I used 3 tbsp)
  • 100 grams cheese of choice (I used pecorino)
  • ¼ tsp thyme
  • (coconut) oil (For baking)


  • Cut off most of the 'woody' parts of the beetroot, cut into pieces and add to the blender
  • Blend the beetroot together with the eggs and a pinch of salt until smooth and frothy
  • If you want to make both sweet and savoury; divide this mixture into 2 bowls and add (buckwheat) flour until a thick batter forms
  • To make the pancakes savoury, grate the cheese & add it to the batter with the thyme and stir
  • To make a sweet batter, add the (coconut) sugar and cinnamon to the other bowl. Blend well
  • Cook the pancakes in a buttered frying pan over gentle heat
  • Put the pancakes on a plate and top the savoury ones with panfried (chestnut) mushrooms and roasted pumpkin or any other combination you fancy.
    Do the same with the sweet pancakes, but top those with fresh fruit, like figs and a drizzle of maple syrup.


Calories: 426kcalCarbohydrates: 50gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 57mgSodium: 747mgPotassium: 1700mgFiber: 14gSugar: 35gVitamin A: 692IUVitamin C: 25mgCalcium: 437mgIron: 4mg
Keyword Beetroot, Glutenfree, Lactosefree, Pancakes, recipe, Savoury, Sweet
Tried this recipe?Let us know how it was!

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