Savoury Beetroot Oat Pancakes

Name: Savoury Beetroot Oat Pancakes
Prep time: 10 min
Cook time: 30 min
Yield: 6
Cuisine: Indian
Ingredients: 2 cups rolled oats; ½ cup organic creamy coconut milk; ½ cup water; ½ beetroot; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon paprika or red chilli powder; ½ teaspoon salt; 6 teaspoons olive oil; sesame seeds; 1 ripe avocado; fresh coriander; green chilli; salt and black pepper; lemon juice

⏱️ Prep: 10m

🔥 Cook: 30m

👥 Servings: 6

These savoury beetroot oat pancakes are a wholesome alternative to traditional sweet breakfast pancakes. Made with rolled oats, creamy coconut milk, freshly grated beetroot, and simple seasonings, they offer a soft interior and a lightly crisp exterior when cooked properly. Oats provide soluble fibre, including beta-glucan, which can contribute to lowering LDL cholesterol as part of a heart-healthy diet. These pancakes are a delicious way to incorporate more oats and fibre into your meals. Serve them warm with a green avocado dip for breakfast, lunch, or a savoury snack.

Instructions

Add the rolled oats, creamy coconut milk, water, garlic powder, onion powder, paprika or red chilli powder, and salt to a bowl. Mix thoroughly until the oats are evenly mixed with spices and the mixture forms a thick batter. Let it rest for 5–10 minutes so the oats can absorb the liquid and the mixture thickens.
Finely grate one small or half medium beetroot and set it aside. You’ll use some underneath each pancake and the rest on top.
Heat any pan over low-medium heat. Add 1 teaspoon of olive oil and spread it across the pan. Add sesame seeds if desired.
Sprinkle a little grated beetroot over the pan. Scoop approximately one-sixth of the oat mixture onto the beetroot. Carefully spread and flatten the mixture into an even round shape using your fingers or the back of a spoon. Sprinkle a little more grated beetroot and optional sesame seeds over the top.
Cook for 4–5 minutes over low-medium heat, allowing the bottom to cook and the pancake to hold together before flipping.
Carefully flip the pancake and cook for another 3–4 minutes, until cooked through and lightly crisp. Repeat with the remaining mixture, using 1 teaspoon of olive oil for each pancake. Adjust the heat as needed to prevent the pancakes from browning too quickly before the inside is cooked.
For the optional avocado dip: Mash the avocado in a bowl. Mix in chopped coriander, green chilli, salt, black pepper, and lemon juice to taste.
Serve the beetroot oat pancakes warm with the green avocado dip or your favourite savoury accompaniment.

💡 Chef’s Notes

For best results, ensure the batter is thick and allow the oats to rest for 5-10 minutes to absorb liquid. Cook over low-medium heat, spreading evenly, and use beetroot in layers for vibrant color. Adjust seasoning to taste. To store, let pancakes cool completely, place parchment paper between them, and refrigerate in an airtight container for up to 3 days. Reheat in a pan or air fryer. You’ll love this recipe because it’s made with everyday ingredients, is naturally flourless with no added refined sugar, offers a savoury alternative, provides plant-based protein and fibre, is customisable, and suitable for breakfast, lunch, or a snack.