Leftover Roast Carrot Pancakes (Gluten Free)

Leftover Christmas Veg Series

I’ve created some recipes for using up Christmas veg and leftovers – there’s always a few spare sprouts, right? I’ve made three recipes using lovely organic veg to support the Soil Association #organicchristmas campaign.

My first recipe is for delightfully delicious roast carrot pancakes, an adaptation on my classic buckwheat pancake recipe. This recipe would work with any roast veg. It’s a really versatile and tasty recipe. I would happily eat these pancakes for a healthy breakfast, brunch or a super tasty lunch. I topped my pancakes with rocket and toasted walnuts for some crunch, but they would be just as good with some guacamole, pesto or hummus.

Organic food is now widely available in most supermarkets, or try your local farmers market. For me organic fruit and veg taste better than non-organic and of course there are health benefits from eating organic produce.  Hopefully these recipes will give you a few ideas on using up leftover veg.

Carrot pancakes

I hope you like this my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

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  2 servings
  10 minutes preparation time
  10 minutes cook time


  • 2 cups organic roast carrots
  • 1 cup organic buckwheat flour
  • 2 cups water
  • 1 tsp baking powder
  • Big pinch pink Himalayan salt
  • Black pepper
  • 1 tsp cumin seeds
  • Pinch chilli flakes optional
  • 1 tbsp olive oil
  •  Toppings;
  • Handful toasted walnuts
  • Handful rocket leaves
  • Great served with;
  • Guacamole
  • Salads
  • Kale pesto


  1. Mash the carrots roughly in a large bowl, add in the flour, baking powder, water, salt, cumin seeds, chilli and black pepper. Stir to combine everything thoroughly; the batter should be quite thick but still spoonable.
  2. Spoon dollops of the batter into a preheated frying pan with a little olive oil. Let them cook for a couple of minutes on a medium heat until they start to bubble then flip them over to cook on the other side.
  3. Place the fritters in a bowl and cover with a cloth to keep warm
  4. Repeat with the process with the rest of the batter.
  5. Great topped with quacamole, salad, pesto etc

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The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations.  I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.