Light Meals, Snacks

Beetroot Pancakes with Carrot Lox and all the Trimmings

I love these flavour combinations, creamy cool cheese with fresh dill running through, smoky carrot lox, salty capers and tangy onions. It‘s a match made in heaven.

This recipe is taken on one of my favourite bagel topping/fillings from a pre vegan time.

It makes for tasty canapes or made into bigger pancakes for a light lunch.

Its super easy and I use my fail-safe chickpea pancake batter, which I have adapted to incorporate the beetroot.



Carrot Lox

150g peeled carrot

2 tbsp. liquid smoke

Juice of 1 lemon

2 tbsp. chopped dill

1 tsp salt

Good grind of black pepper

Beetroot Pancakes

1 cup chickpea/gram flour

Pinch of salt

1 tsp baking powder

100g plain cooked beetroot roughly chopped

½ - ¾ cup water

1 tbs apple cider vinegar

1 tbs light oil

Dill cream cheese

150g vegan cream cheese I use almond by Nush Foods

2 tsp chopped dill

Squeeze of lemon juice

Grind black pepper

To serve

Small bunch dill roughly chopped

2-3 tbs capers roughly chopped

1 small red onion thinly sliced

1 lemon quartered

Black pepper


Start by making a batch of the carrot Lox. Start with the carrot, add the peeled carrot to a pan of boiling water and boil for about 4 minutes until the carrot has softened but still has a little bite.

In a baking dish, add all the remaining ingredients for the Lox. Once the carrot is ready drain and place in the tray with the marinade. Leave it to cool completely in the marinade, covered with foil. You can leave it overnight, if you like.

In a high-speed blender add the beetroot and water. Blitz till smooth.

In a bowl combine the flour, baking powder and salt. Add the wet ingredients and gently whisk together until just combine. If the batter feels a little thick add a splash more water.

Leave to rest for about 15minutes or longer if you have time.

In a small bowl combine the cream cheese, with 2 tbs chopped dill, a god grind of black pepper, and a squeeze of lemon juice. Set aside.

When you are ready to serve, heat a non-stick pan with a little light oil.

Add dollops of batter about 2-inch diameter for nibble sized portions, cook for a couple of minutes or until they are drying on the outside rim and bubbles are appearing in the middle. Flip and continue to cook for a further minute or so.

Do the same with the remaining batter. You can keep the cooked ones in a warm oven until you‘re ready to serve.

When you‘re ready to serve lay the pancakes out onto a serving plate and top with dollops of creamy cheese, a few shavings of carrot lox and sprinkle with red onions, capers, dill and finish with a little squeeze of lemon and a grind of fresh black pepper.

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