Savory carrot pancakes

Ingredients

• 300 g Fresh carrots (Peeled, then steamed, then pureed (about 150 g purée))
• 100 g All‑purpose flour (Sift before incorporating)
• 1 cuillère à soupe Vegetable oil (1 tablespoon for the batter + a drizzle for the pan)
• 120 ml Oat milk (Can be substituted with any other plant milk)
• 1 cuillère à café Baking powder
• 4 cuillères à soupe Ground flax seeds (Mix with 4 tablespoons of water to form a gel (equivalent to 4 eggs))
• 4 cuillères à soupe Water (For the flax gel)
• 0.5 cuillère à café Ground cumin (Optional, adds a spicy note)
• 1 pincée Fleur de sel
• 0.5 Avocado (Sliced, for serving)
• 1 poignée Sprouts (For garnish)
• Quelques brins Chives (Finely chopped, for garnish)
• Quelques gouttes Nigella oil (black cumin) (Final drizzle, very aromatic)

Instructions

1. Peel the carrots

   Remove the carrots' skin using a peeler, then cut them into uniformly sized pieces.

   Time: PT5M

2. Steam cooking

   Place the carrot pieces in the steamer and cook for 20 minutes until very tender.

   Time: PT20M

3. Puree

   Transfer the cooked carrots to a tall bowl and blend with an immersion blender until smooth purée (about 150 g).

   Time: PT3M

4. Prepare the flax seed gel

   Mix 4 tablespoons of ground flax seeds with 4 tablespoons of water, let rest for 5 minutes until a thick gel forms.

   Time: PT5M

5. Mix the dry ingredients

   In a large bowl, sift the flour, add the baking powder, pinch of fleur de sel, and ground cumin.

   Time: PT3M

6. Incorporate the wet ingredients

   Add to the dry mixture the carrot purée, 1 tablespoon vegetable oil, oat milk and the flax gel. Mix gently until a homogeneous batter forms, without over‑mixing.

   Time: PT5M

7. Batter rest (optional)

   Let the batter rest for 5 minutes at room temperature so the leavening works slightly.

   Time: PT5M

8. Heat the pan

   Heat a non‑stick pan over medium heat (≈180°C) and add a drizzle of vegetable oil.

   Time: PT2M

   Temperature: 180°C

9. Cook the pancakes

   Pour a small ladle of batter into the center of the pan, cook 3‑4 minutes until bubbles form, flip and cook another 3‑4 minutes until golden.

   Time: PT10M

   Temperature: 180°C

10. Plating and serving

    Arrange the pancakes on a plate, add avocado slices, sprouts, chopped chives and drizzle with a few drops of nigella oil.

    Time: PT2M

Nutrition Facts

Calories

400

Protein

10 g

Carbohydrates

45 g

Fat

15 g

Fiber

8 g