Carrot and Coriander Gluten Free Pancakes
Makes 8- 10 pancakes.
- 4 medium sized, roasted and mashed carrots
- 2-1/2 cups water
- 1-1/3 cups chickpea flour
- 2 cloves fresh garlic, minced
- 1/4 cup fresh cilantro, chopped
- 2 tsp baking powder
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 tsp oil for cooking pancakes in
With a hand blender or in a food processor blend carrots and water together until smooth. Combine flour, carrot mixture, garlic, cilantro, baking powder, cumin, salt, and pepper in a bowl. Set aside for 5 minutes so that batter will thicken and be ready to ladle. Heat sauté pan to medium-high heat. Add 1/2 tsp of oil per pancake. Ladle pancakes on to hot pan. When the batter starts to bubble and the edges look cooked, flip the pancake. Cook for another 2 minutes or until both sides are golden brown. Serve with a fresh tomato chutney or salsa.
Tip: For another variety of savoury pancake, substitute carrot for butternut squash!