Pancakes with Beetroot and Kale



  • Peel and chop the beetroot into small 1cm cubes
  • Chop the garlic, kale and dill.


Step 1:

Steam the chopped beetroot in a sieve over a pan of simmering water for 20 minutes or until soft.

Step 2:

While the chopped beetroot is steaming, in a separate bowl add the 120g gluten free flour into a bowl with a pinch of salt and make a well in the centre

Step 3:

Slowly pour the water into the bowl whilst whisking with a fork until you have a smooth batter, once combined with no lumps whisk in the egg.

Step 4:

The dressing: Mix together the chopped dill and 2 tbsp olive oil with some seasoning, Set aside.

Step 5:

It’s pancake time! In a non-stick frying pan, heat the 1 tbsp sunflower oil, wiping it around the pan and dabbing off the excess with a piece of kitchen roll. Using a ladle pour 1 ladle’s worth of batter into the pan and spread it evenly over the base of the pan.


Cook for 1 minute each side until golden brown. Repeat this until you have used all of the mixture (you should have around 4 pancakes)

Step 6:

Using the same pan you cooked the pancakes heat 1 tbsp sunflower oil then add the chopped garlic, fennel seeds and cook on a medium heat for 1-2 minutes then add the steamed beetroot.

Step 7:

Add 3 tbsp water to the pan and add the chopped kale, cook until the kale is wilted then take off the heat.

Step 8:

To serve lay a pancake flat and place the beetroot and kale stuffing and drizzle with the dill dressing.





Prep Time


Cook time


2 beetroot

100g kale

1 tbsp sunflower oil

120g gluten free flour

1 egg

250ml water

Salt & pepper

20g dill

2 tbsp olive oil

1 clove garlic

1 tsp fennel seeds