Carrot Pancakes with Pea Pesto & Roast Tomatoes (Gluten Free)
Incredibly tasty pancakes made with carrots, topped with fresh pea pesto and bursting roast tomatoes. A perfect brunch dish – like summer on a plate.
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 delicious 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.
Ingredients
For the tomatoes
- Handful cherry to tomatoes
- 1 tbsp olive oil
For the pancakes
- 2 small carrots or 1 large one grated
- 100 g buckwheat flour–you can use flour of choice
- 125 ml 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
- 500 g 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
Instructions
To make the roast tomatoes
- Pre heat your oven to 180c
- Add the cherry tomatoes to a baking tray along with a splash of olive oil and sea salt.
- Roast the cherry tomatoes for approx 20 minutes until soft and bursting.
To make the pancakes
- 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.
- 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.
- Add the pancake batter to the pan. You can make either two large pancakes or 5-6 small depending how you like it.
- Cook for a couple of minutes and when you can see bubbles forming on the surface, slide a spatula 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 for a couple of minutes until cooked through and a little brown.
To make the pea dip
- Add all the ingredients to a food processor or blender and blitz briefly to a chunky mash.
To serve
- Top the pancakes with the pea pesto and roast tomatoes.
