Organic Beetroot Pancake

Recipe by
Kirk Haworth
Kirk Haworth
24 Hours


Organic beetroot pancake

  • 30g Crackd The No-Egg Egg
  • 200g Plain Flour
  • 20g Chickpea Flour
  • 1 Tsp Bicarbonate of Soda
  • 5g of Fine Salt 
  • 2 Tbsp Olive Oil
  • 200g Water
  • 200g Beetroot Juice
  • 1 Cucumber
  • 2 Bunches of Purple Sprouting Broccoli
  • 1 Bag of Rocket
  • 2 Fennel

Chickpea Mayo

  • 160ml of Chick Pea Liquid
  • 1 Tsp Xantham gum
  • 200ml Sunflower Oil
  • 100ml Olive oil
  • 4 Cloves of Pureed Roast garlic
  • Fresh Horseradish, grated
  • 1 Tbsp Lemon Juice
  • 2 Tbsp Apple cider vinegar


Organic beetroot pancake

1. Add all the ingredients into a blender and blitz together.

2. In a medium size non stick pan add a ladle of the mix and cook on both sides for 1-2 minutes, serve warm.

Chickpea mayo

1. Place the chick pea water in a kitchen aid bowl, add the xantham & garlic.

2. Start to whip up using the whisk until it starts to come to a soft peak then slowly start adding both oils as you would a mayonnaise. 

3. Once all oil is added slowly and it is mayonnaise like texture, firm but light, add all of the second part of the recipe mix with a pinch of salt, taste, check then store in squeezey bottle. 

4. Wash the chickpeas and dry at 46 degrees overnight for the seed mix.

Check out the Results



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