Carrot & Spinach Savoury Pancakes

If you want to switch up a little bit from your traditional sweet pancakes these bad boys are for you! They are super simple, packed with veggies and really delicious! The chickpea flour makes them really filling, high in protein and fibre. Make sure to serve these pancakes while they are still warm, they tend to go a bit hard once cooled down. If you have any leftovers pop them in the the toaster for few minutes before enjoying them again! As with the sweet pancakes make sure you go all out with toppings!I love topping them with sliced avocado, coconut yogurt and pan fried mushrooms but any roasted veggies you have on hand would work too! 

Makes around 9-10 pancakes depending on the size


1 cup of chickpea flour 

1/2 cup of flour of your choice – I have used spelt flour but gluten free flour will work as well.

1 cup of water 

2 tbsp of nutritional yeast 

1 tsp of bicarbonate of soda

A generous pinch of salt & black pepper 

1 carrot – grated 

2 spring onions – finely chopped 

An handful of spinach – roughly chopped 

A dash of oil for frying – I have used coconut oil 

Served with:

  • sliced avocado 
  • Sliced cherry tomatoes 
  • unsweetened coconut yogurt 

I a large mixing bowl add in the chickpea flour, spelt flour, nutritional yeast, salt & pepper and bicarbonate of soda and give it a good mix. Gradually pour in the water and mix with a whisk to avoid any lumps. Keep whisking until you have a smooth and thick batter. Leave it onto one side.

Add a touch of oil to a large frying pan and add in the chopped spring onions and carrots. Cook for 1-2 minutes until the spring onions start to soften then add in the grated carrot and fry for another 2 minutes.  Remove the veggies from the pan and add them to the pancakes batter. Mix everything together. Add another bit of oil to the pan is it’s too dry and start to cook the pancakes adding about 2 tablespoon of the batter for each pancakes. When they start to form bubbles on top flip them and cook them on the other side. About 2 minutes each side. Repeat the process until you finish all the batter.

Serve them straight away with some avocado, tomatoes, pan fried mushrooms and coconut yogurt.

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