Ingredients
-
150gr of grated carrots
-
100gr of chickpea flour(you can also use regular flour)
-
1 dash of salt
-
2 tbsp of olive oil(for frying)
-
2 tbsp of cumin seeds
-
1 tbsp of Fennel Seeds
-
2 tbsp of ground coriander
-
1 tsp of baking powder
Directions
Perfect as a light lunch, snack, starter or party canapés, as it can be prepared in advance. You can also turn this dish into breakfast pancakes! Instead of hummus and vegetables, why not enjoying them with a small amount of pure maple syrup?
If you tried this recipe, stay tuned for more awesome recipes, comment below, and don´t forget to tag me on Instagram! I would really appreciate it – @_veganit_
Love you all! ❤︎
Steps
|
1
Done
|
Heat the olive oil in a small non-stick frying; |
|
2
Done
|
Mix all the ingredients, except the olive oil, together to form a thick batter; |
|
3
Done
|
When the pan is hot, scoop the batter onto the pan (I used, approximately, 1/6 of the batter for each pancake) and fry until golden on both sides; |
|
4
Done
|
Repeat with the remaining mixture and leave the pancakes to cool on a wire rack. You can serve the pancakes with whatever you feel like. I served it with hummus and salad. |
