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Savoury carrot hotcakes (v, lf)

An easy accompaniment to soups and stews; recommended with my Moroccan quinoa soup.
Makes 16 small hotcakes.
Vegan and low fat.

Author: Bite-sized thoughts.

Original post (with pictures) here.

1/2 cup plain wheat flour
1/2 cup chickpea (besan) flour
1 cup water
1 medium-large carrot, grated

Oil, for cooking, as needed

1. Combine the flours and water in a mixing bowl and whisk well to combine. Add the grated carrot and stir to incorporate.
2. Heat a non-stick pan over medium-high heat and grease with oil if desired. Add heaped dessertspoons of batter to the pan, cooking several hotcakes at once if pan size permits.
3. Allow the hotcakes to cook for 3 to 4 minutes on each side, until golden brown. Repeat for the remaining batter and then serve warm.