Carrot and Kaffir Lime Pancakes with Hummus and a Chickweed and Watercress Salad
Inspired by The Modern Vegetarian
Makes approx 8 pancakes
150g grated carrot
4 kaffir lime leaves finely chopped (you could substitute the zest of a lime)
½ cup of packed coriander chopped roughly
100 gms chickpea/besan flour
¼ cup quinoa flakes
1 tspn baking powder (gluten free)
2 egg yolks lightly whisked
½ cup milk
1 Tbs tomato chutney (gluten free)
salt and pepper to season
Small bunch of watercress and chickweed
Hummus (homemade or store bought)
Mix all the ingredients together in a bowl until well combined and a thick batter forms
Allow the mixture to stand for approximately 30 mins
Heat a non stick frying pan over a medium heat
Spoon a generous tablespoon of the mixture in the frypan to make a pattie shape and fry on both sides until golden.
Repeat with the remaining mixture.
(to keep pancakes warm until serving place in a slow oven)
Place two pancakes on a plate and top with a generous dollop of hummus before adding a serving of salad to the top of the hummus
Hey There, I’m Sherilyn the creator of Wholepromise. This is where I venture outside of being a mum, wife and Fertility Nurse Specialist. I live on the Sunshine Coast in Qld, Australia and am spoilt by year round access to Farmers Markets offering a plethora of local, seasonal and organic produce. In all Wholepromise is my style of food, it’s the food I want my boys to appreciate and it’s the food that makes me happy. Styling and photographing it is just another bonus.
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