Carrot and Coriander Gluten Free Pancakes

Carrot and Coriander Gluten Free Pancakes

Carrot and Coriander Gluten Free Pancakes

Makes 8- 10 pancakes.

Ingredients:

  • 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

Directions:

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!

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2 Comments
  1. This is really healthy and at the same time not too hard to make, really love the ingredients there ! Thanks for sharing !

  2. Thanks for the feedback Alonzo! So happy to hear that you enjoyed them!

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