Carrot Pancakes with Pea Pesto & Roast Tomatoes (vegan & gluten free)

I’m wrote this post in Wholefoods on Friday after a fun afternoon sampling lots of salads and smoothies, I had half an hour to kill before heading to London Bridge to meet my friend for food so I thought I’d write up the recipe for my carrot buckwheat pancakes – Ok you may know that I love Buckwheat pancakes and in particular beetroot buckwheat pancakes? Well, surely they would be just as delish with carrots? Plus I love sneaking extra veggies in where you wouldn’t expect it and these turned out great. A new favourite!

Really delicious topped with the lovely pea pesto and roast tomatoes like here or hummus, avocado, and lots of fresh veggies.

My friend told me yesterday that she makes some in the morning and takes them to work stuffed with salad and hummus or avocado for a protein packed gluten free lunch. I love that idea.

If you like the content that I’m sharing on this blog, please subscribe to my updates above and follow me on Bloglovin!

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  1 servings
  15 minutes preparation time
   cook time


For the tomatoes;

  • Handful cherry to tomatoes
  • 1 tbsp olive oil

For the pancakes;

  • 2 small carrots or 1 large one grated
  • 100g buckwheat flour – you can use flour of choice
  • 125ml water
  • Pinch sea salt
  • Black pepper
  • 1 tbsp olive oil (a little in the pan and the rest in the mix)
  • Sprinkle caraway seeds
  • Handful fresh dill, coriander, thyme or oregano

For the pea dip;

  • 3 tbsp pine nuts toasted 
  • 500g peas defrosted by running them under a hot tap
  • 2 tbsp extra virgin olive oil 
  • Juice 1/2 lemon 
  • 3 tbsp nutritional yeast 
  • 1 clove garlic peeled 
  • 1 tsp sea salt flakes 
  • Handful fresh basil or mint



Roast tomatoes;

  1. Pre heat your oven to 180c 
  2. Add the cherry tomatoes to a baking tray along with a splash of olive oil and sea salt
  3. Roast the cherry tomatoes for aprox 20 minutes until soft and bursting. 


  1. Heat a frying pan to a medium high heat and add a little olive oil. Ensure the oil has spread nicely around the pan so that the pancake doesn’t stick to the pan.
  2. Add the grated carrots, buckwheat flour, water, salt, pepper, caraway, a splash of olive oil and fresh herbs to a bowl and mix thoroughly to form a thick batter. 
  3. Add the pancake batter to the pan, you can make either two large pancakes or 5-6 small depending how you like it.
  4. Cook for a couple of minutes and when you can see bubbles forming on the surface slide a spatular underneath the pancake. The pancake shouldn’t stick (if it does, leave it for another few seconds). Flip the pancake over and cook on the other side of a couple of minutes until cooked through and a little brown.

Pea dip;

  1. Add all the ingredients to a food processor or blender and blitz briefly to a chunky mash. 

To serve;

  1. Top the the pancakes with the pea pesto and roast tomatoes

Thank you so much for following my blog and cooking my recipes!

Did you know that I have a new cookbook?

It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!


Here's a sneak peak...

Leave a Comment

Recipe Tags: Buckwheat Carrots avocado


Subscribe and receive a free download of my SuperSix recipe book

Something went wrong. Please check your entries and try again.

The products, recommendations and 3rd party links on are my genuine recommendations. I may be paid a commission if you purchase a book or product via a link on this site – it’s known as a referral fee or an affiliate commission. I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on should not be used to diagnose or treat a specific health or medical condition.