Carrot, Kimchi & Cassava Pancakes
My version of pancakes may not be traditional in the sense that they contain no butter, milk, sugar or flour but I still think they hit all the spots required. Plus if we’re talking using your leftovers then roasted carrots, & eggs are far more likely to be present in my kitchen than the previously listed ingredients!
These are naturally gluten free, grain free, super high in fibre & delicious so I do hope you join me in giving them a try.
Key Facts
- Gluten, grain & dairy free
- High in fibre
- Zero waste
- Freezer friendly
Ingredients
- 1 cup roasted carrots
- 2 eggs
- 1/3 cup cassava flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda
- 1/2 cup kimchi
- 1/2 tablespoon avocado oil
- Salt & pepper
Preparation
01
Add all the ingredients except the kimchi to a blender or food processor. Blitz to a smooth batter then fold through the kimchi.
02
Heat a large frying pan on a medium heat, add the avocado oil & spoon in 1/4 cup portions of your batter per pancake.
03
Cook nice & gently until golden on the underside & you can flip them easily. Continue to cook for another minute or so until firm when pressed.
04
Serve with whatever you like, they're great with salmon & eggs, or dipped into soup like a flatbread!
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
