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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 minutes
Cook time: 10 minutes
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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