Leftover Roast Carrot Pancakes (Gluten Free)

Leftover roast carrot pancakes — a brilliant and delicious way to use your leftover carrots (or other roast root veg). Topped with rocket and toasted walnuts.

I’ve created some recipes for using up Christmas veg and leftovers – there are always a few spare sprouts, right?

I’ve made three recipes using lovely organic veg to support the Soil Association’s #organicchristmas campaign.

My first recipe is for delightfully delicious roast carrot pancakes, an adaptation of 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 well, with some guacamole, pesto, or hummus.

Hopefully, these recipes will give you a few ideas on using up leftover veg.

Enjoy, love Niki xx

Leftover roast carrot pancakes (gluten free)

Prep time: 10

Cook time: 10

2 servings

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Ingredients

2 cups organic roast carrots
1 cup organic buckwheat flour
2 cups water
1 tsp baking powder
Big pinch sea salt
Black pepper
1 tsp cumin seeds
Pinch chilli flakes optional
1 tbsp olive oil

For the toppings

Handful toasted walnuts
Handful rocket leaves

Great served with

Guacamole
Salads
Kale pesto

Instructions

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 spoon-able.
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 bubble, then flip them over to cook on the other side.
Place the fritters in a bowl and cover with a cloth to keep warm
Repeat with the process with the rest of the batter.
Great topped with guacamole, salad, pesto, etc.

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