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

Ingredient Substitutions

• Instead of Fresh carrots: Sweet potato
• Instead of All‑purpose flour: Whole wheat flour, Gluten‑free flour
• Instead of Vegetable oil: Rapeseed oil, Coconut oil
• Instead of Oat milk: Soy milk, Rice milk
• Instead of Baking powder: Baking soda + vinegar
• Instead of Ground flax seeds: Chia seeds
• Instead of Ground cumin: Curry, Paprika
• Instead of Fleur de sel: Sea salt
• Instead of Avocado: Hummus
• Instead of Sprouts: Arugula
• Instead of Chives: Parsley
• Instead of Nigella oil (black cumin): Olive oil

Equipment Needed

• Steamer or pot with steamer basket
• Knife
• Peeler
• Immersion blender
• Mixing bowl
• Measuring spoons
• Whisk or fork
• Non‑stick pan
• Spatula
• Cooking sheet (optional)

Critical Steps — Do Not Skip

• Steam the carrots until tender
• Form the flax seed gel (binder)
• Do not over‑mix the batter to keep it light
• Cook over medium heat (≈180°C) to avoid burning

Chef Tips from the Video

• Add a pinch of smoked paprika for an even richer flavor.
• Replace the cumin with curry for an Indian version.
• Serve with a lemon vegan yogurt sauce for extra freshness.

Troubleshooting

Storage

Refrigerator: Store the pancakes in an airtight container for 2‑3 days.

Freezer: Stack the pancakes between parchment paper, place them in a freezer bag and keep for 1 month. Thaw in the refrigerator before reheating.

Room temperature: At room temperature, the pancakes stay good for up to 2 hours.

Make-Ahead Tips

• Prepare the carrot purée the day before and keep it refrigerated.
• Make the flax seed gel ahead of time (up to 24 h) to save time.
• The batter can be refrigerated for 30 minutes before cooking for a firmer texture.