Beetroot Pancakes with Crumbled Feta & Caramelised Walnuts


  • 1 cup of buckwheat flour
  • 2 grated cooked beetroots
  • 1 cup water
  • 1 tsp. olive oil
  • 1 tsp baking powder
  • 1/2 tsp Pink Himalayan salt or sea salt
  • Twist Black Pepper
  • 1/2 tsp Cumin seeds
  • 1/2 cup walnuts
  • 1 tsp coconut oil
  • Tsp maple syrup
  • 50g Feta


  1. Add 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 then spoon the mixture a ladle full at a time into the pan and fry for 1-2 minutes until the underside is firm. Carefully flip the pancakes and then cook for another minute or so until the pancakes are cooked through and slightly golden. Repeat

Caremalised Walnuts

  1. Caramelise the walnuts by adding the coconut oil, maple syrup to a small pan and heating on a low heat until everything combines. Add in the nuts and toss thoroughly so that they are well coated.
  2. Remove from the pan and top with caramelised walnuts and crumbled feta.