Gluten free beet and quinoa pancake

Beet pancake 1 We all have seen movies where the protagonist, who is at the helm of his career, is unfairly brought down by influential opponents and gets lost into the oblivion. But towards the climax of the movie the protagonist overhauls himself and fights back to ultimately re-establish his supreme status.

Quinoa – the star feature of my today’s recipe has also lived the same story.  Quinoa (pronounced as Keen – Wah) is a pseudo-grain native of South America. It was cultivated by Incas, the indigenous people of Andes for more than 5000 years. They referred to it as ‘mother grain’, suggesting the dominance of this grain as a nutrient source. Quinoa disappeared from cultivation when Spanish invaders forced the natives to grow corn and potato instead of their mother grain. Thanks to the efforts of a Bolivian priest, quinoa was reintroduced to the world in 1970’s. Owing to the nutritional values, it soon gained popularity in the New World. Today in addition to Chile, Peru, Bolivia and Equador quinoa is also grown in parts of US and Canadian prairies. Beet pancake 4

Quinoa is not only a very rich source of protein, but also provides certain essential amino acids that are hard to find in vegetarian diet. Besides, it is also high in fibers. Quinoa also forms a perfect wheat substitute for a gluten-free diet. Realizing the value of this grain United Nations has declared 2013 as the “International Year of Quinoa”.

For this pancake recipe I used quinoa flour that was available in a local store near me. Alternatively, it can be easily made at home by just grinding the toasted quinoa in a food processor. Beet pancake 2

I complemented the slightly sweet and nutty flavor of beet quinoa pancake with spicy cream cheese sauce. I mixed equal amount of cheese and plain yogurt to achieve the right consistency that could be absorbed by the pancake and flavored it with chives and freshly ground black pepper.

Roasead beet quinoa pancake



  • 1 cup Quinoa flour
  • Salt (a pinch)
  • 3-4 Beets
  • 2 tablespoons Oil (divided)
  • 1/2 tablespoon Baking powder
  • 1/4 cup Water

Cream cheese sauce

  • 1 cup Plain yogurt
  • 1 cup Cream cheese
  • Salt (as per taste)
  • 1 teaspoon Black pepper (freshly ground)
  • 1/2 cup Chives (finely chopped)


1. Preheat the oven at 400 F for roasting the beets. Spread the beets with oil, sprinkle some salt and wrap them in aluminium foil. Roast them 30-50 minuets. Roasting time depends on the size of the beet, so keep checking them by poking with a knife every 15 minuets.
2. Purée the roasted beets.
3. Mix 1/2 cup of puréed roasted beet with 1 cup of quinoa flour. Add 1/2 tablespoon of baking powder and salt to taste. Add 1/4 cup of water.
4. Heat 1 tablespoon oil in a non-stick pan. Scoop the pancake mixture on the pan, flatten it with a spoon in to a round pancake shape and cook for 2-3 minuet on both side.
Cream cheese sauce
5. Whisk cream cheese and yoghurt together until its a smooth paste.
6. Add ground black pepper, chives, salt and mix well. Top the pancake with the cream cheese sauce just before serving.

Note : This recipe was shared with Thank Goodness Its Quinoa, Wellness weekendGluten free Fridays and Waste Not Want Not Wednesday.

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11 Responses to Gluten free beet and quinoa pancake

  1. Julia says:

    Beets are so nutritious and tasty! They brighten everything up and are so useable in just about any form!! I love your creative beet and quinoa cake! They look very tasty and I bet they’re heavenly with that sauce!

  2. What an inventive recipe! I love the pop of color it brings to the dish as well. I would never say no to a healthy pancake like this. Plus it’s gluten-free :)

    I would love for you to come enter this fabulous recipe into Thank Goodness It’s Quinoa, a bi-weekly link party celebrating all things quinoa. I know our readers would adore this recipe!

    Happy Friday!!

  3. YUMMY! This looks and sounds great!
    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Thanks for linking back to the Gluten Free Fridays post!

    Cindy from

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  5. Ohmygosh, I’m crazy about gluten free baked goods infused with beets! Charul, these look so fabulous and simple (and your photos are gorgeous). I’d love it if you’d consider sharing this on my blog’s link party, Waste Not Want Not, a link exchange for GF recipes and frugal living tips :)

    • charul says:

      Thanks Danielle!! Good to know you enjoyed the recipe. Another good thing about these quinoa pancake is that they cook up very quickly.
      I will be happy to share the recipe at Waste Not Want Not. :)

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