Leftover Roast Carrot Pancakes (Gluten Free)

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

leftover-roast-carrot-pancakes-gluten-free 1

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 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.

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.

leftover-roast-carrot-pancakes-gluten-free 1a

Leftover Roast Carrot Pancakes (Gluten Free)

Leftover roast carrot pancakes - a brilliant and delicious way to use your leftover carrots (of other roast root veg). Topped with rocket and toasted walnuts.
Prep time: 10 mins
Cook time: 10 mins
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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