Explore small pancakes and patties made with vegetables, grains or legumes. The batter and shaping methods differ, and some use cooked ingredients. Follow the recipe before deciding on the final portion size.
1. Savory Chickpea and Beetroot Mini Pancakes
Chickpeas and beetroot flavor small savory pancakes. Prepare the oat flour by pulsing gluten-free rolled oats in a blender or food processor until finely ground into a powder-like consistency.
2. Quinoa and Sweet Potato Patties
Quinoa and sweet potato form small patties. If mixture feels too wet, add a small spoon of oats or finely ground gluten-free flour to improve binding.
3. Pumpkin and Chickpea Savory Pancakes with Mild Curry Spice
Pumpkin and chickpeas are mixed into savory pancakes with curry spice. In a medium-sized bowl, mash the steamed pumpkin until smooth.
4. Sweet Potato and Apple Pancake Stacks with Cinnamon Maple Drizzle
Sweet potato and apple pancakes are paired with cinnamon-maple drizzle. In a medium bowl, combine the mashed sweet potato, grated apple, gluten-free flour blend, ground cinnamon, and baking powder.
5. Millet and Apple Savoury Pancakes with Mild Thyme
Millet and apple make savory pancakes seasoned with thyme. Transfer cooked pancakes to a plate lined with kitchen paper to absorb excess oil.
6. Zesty Lentil and Sweet Potato Patties with Cilantro and Lime
Lentils and sweet potato are seasoned with cilantro and lime. Mix well until the mixture holds together but is still soft enough to shape.
7. Sweet Pea and Carrot Patties with Mild Herb Seasoning
Peas and carrot form small herb-seasoned patties. Lightly mash the thawed sweet peas with a fork, leaving some texture.
8. Savory Buckwheat and Carrot Pancakes with Mild Dill
Buckwheat and carrot pancakes are flavored with dill. Gently stir until a smooth, slightly thick but spreadable batter forms.
9. Zucchini and Sweet Corn Pancakes with Mild Oregano
Zucchini and sweetcorn are mixed into small pancakes with oregano. Place grated zucchini in a clean kitchen towel or cheesecloth and squeeze gently to remove excess moisture.
10. Quinoa and Butternut Squash Mini Pancakes with Mild Sage
Quinoa and butternut squash make small sage-seasoned pancakes. In a large mixing bowl, combine cooked quinoa, grated butternut squash, gluten-free oat flour, baking powder, finely chopped fresh sage, and thickened flax egg.
Choose what to make
Choose beetroot or pumpkin for legume-based pancakes, or compare millet-apple with buckwheat-carrot. Patty mixtures need shaping, while pancake batters are spooned into the pan.
Before you start
Read each full recipe for ingredients, method and storage. Finished textures vary; this collection does not establish suitability for a particular age, eating ability or allergy.
