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.