Recipe Collections
Savory Chickpea and Beetroot Mini Pancakes
Original recipe: 12 servings · Prep: 15 min · Cook: 20 min · Total: 50 min
By TinyTummyTreats Editorial TeamPublished Apr 4, 2026 | Updated Oct 17, 2026
Mediterranean
50 mins
easy-to-makevegetable-basedgluten-freequick-prepno-added-saltbudget-friendlyquick & easy
Savory mini pancakes made with chickpeas, finely grated beetroot and ground oats. Cook in batches until the centers are cooked through. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 20 minutes; additional elapsed time 15 minutes; total about 50 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
15 min
Cook
20 min
Total
50 min
Servings
12
Difficulty
easy
Cuisine
Mediterranean
Ingredients
Servings
12
- 1 cup canned chickpeas
- 1 medium beetroot
- 1/3 cup gluten-free rolled oats
- 1/4 cup water
- 1 tablespoon olive oil for the batter, plus extra for greasing the pan
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 tablespoon fresh parsley
- 1/2 teaspoon baking powder (gluten-free)
- a small pinch ground black pepper
Instructions
-
Prepare the oat flour by pulsing gluten-free rolled oats in a blender or food processor until finely ground into a powder-like consistency.
-
In a food processor, combine rinsed chickpeas, finely grated beetroot, olive oil, water, ground cumin, ground coriander, parsley (if using), baking powder, and black pepper. Blend until you get a smooth, thick batter—thick enough to hold shape but moist enough to scoop.
-
Transfer the batter to a bowl and gently stir in the oat flour. If the batter feels too runny, add oat flour one teaspoon at a time until it reaches a thick, pancake batter consistency that holds its shape when spooned.
-
Heat a non-stick frying pan or griddle over medium-low heat and lightly grease with olive oil.
-
Scoop small spoonfuls of batter (about 2 tablespoons each) onto the pan, forming mini pancakes about 5cm in diameter. Flatten them slightly with the back of the spoon.
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Cook for 3-4 minutes on one side until the edges are set and the bottom is golden brown. Carefully flip and cook for another 3-4 minutes until cooked through and golden on both sides.
-
Remove from the pan and let cool slightly on a wire rack. Repeat with remaining batter, adding more oil as needed to prevent sticking.
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Serve after cooling to a comfortable temperature. Check that the centers are cooked through and adapt portions to the eater.
Serving and texture
Cool before serving and check the actual texture. Adjust shape and portion to the eater; do not offer firm, gummy or sticky pieces to a child who cannot manage them. No age suitability, allergy safety or kitchen-tested texture is claimed.
Frequently Asked Questions
- Is this recipe certified allergy-safe?
- No. Check ingredient labels and cross-contact for the eater’s needs.
- Does the recipe establish a safe age or serving shape?
- No. Assess the cooked and cooled food and adapt it to the eater. Supervise children while seated and eating.
- Can I change the flour or binder?
- Those changes have not been validated and may change the texture.
Ingredient Replacements
Check all ingredient labels for relevant allergens. Flour, binder and milk substitutions have not been validated and can change the cooked texture.
Storage
Refrigerate leftovers promptly in an airtight container for up to 3 days, or freeze for up to 1 month. Reheat thoroughly, then cool to a comfortable serving temperature and check the texture again.
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