- 250 g chickpea flour
- 250 g grated carrots
- 350 ml oat milk
- 1 tsp caraway seeds (alternatively fennel, mustard, cumin,
coriander seeds)
- Salt
- Black pepper
- 1 tsp olive oil
Method
1. Combine all ingredients except caraway seeds into a blender and
blend until a thin smooth batter.
2. Dry roast caraway seeds in a frying pan until fragrant then fold
into the batter.
3. Heat olive oil in drying pan, add a ladle of pancake batter to
the pan and spread quickly to cover pan.
4. Top with various toppings:
- Beetroot, cottage cheese horseradish and dill.
- Crispy fried egg, roasted cherry tomatoes, flash fried
greens, lemon zest and basil.
- Sharp grated cheddar, spinach, paprika fried mushrooms.
- Leeks, avocado, feta, soft herbs, lemon and parsley.
- Grated carrots, coriander leaves, yoghurt, lime and mango
chutney.
