Savory Beet Blender Pancakes
Serves: about 9 pancakes
  • ½ cup raw buckwheat groats - soaked in purified water overnight
  • ½ cup whole sorghum groats or more buckwheat/barley/quinoa etc. - soaked in purified water overnight
  • ½ small cooked beet
  • 1 tablespoon sesame tahini
  • ½ cup water
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon tamari or more to taste
  • ½-inch piece ginger
  • ¼ teaspoon baking powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • ⅛ teaspoon red pepper flakes
  • 1 tablespoon chia or flax seeds (optional)
  • 1 tablespoon nutritional yeast (optional)
  • 1 tablespoon dulse (optional)
  • large handful chopped spinach/kale leaves or small handful sliced scallions
  • avocado mayo - for serving (optional)
  1. Drain and rinse the buckwheat and sorghum very well. Combine the grains with the beet, sesame tahini, water, apple cider vinegar, tamari, ginger, baking powder, smoked paprika, cumin, red pepper flakes, and chia/flax, nutritional yeast, dulse, if using, in an upright blender and blend until smooth. Add chopped spinach/kale/scallions and pulse to mix in.
  2. Warm ½ tablespoon of coconut oil in a medium non-stick frying pan over medium heat. The pan should be very hot, but not smoking. Pour ¼ cup of the batter per pancake into the pan and spread each one out slightly with the back of a spoon, into roughly a 4-inch pancake. Fry as many pancakes as the pan can hold, I did 3 at a time. Fry until the edges turn dry and bubbly, for at least 2 minutes, flip and cook for 1-2 minutes, until the underside is golden brown. Continue with the rest of the batter, keeping the cooked pancakes covered and warm. You should not need to add any more oil, and you may need to lower the heat a bit once you've fried up your first batch to keep the pan from smoking.
  3. Enjoy right away with avocado mayo/plain yogurt/any sauce of choice and more sliced scallions.
Recipe by Golubka Kitchen at