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carrot-buckwheat-pancakes 1a

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.
Prep time: 15 minutes
1 serving
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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.
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