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.
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.
Notes
1 serving