TEFAL-Gluten-Free Carrot Pancakes
We may have missed National Pancake Day (Yes, this is a real day, celebrated on the 19th of February), but we don’t need a special day to eat pancakes. Using the Cuisine Companion, these gluten free carrot pancakes are quick and easy, without the guilt. Enjoy!
Chef: Justine Schofield
Time: 15 minutes
2 carrots, coarsely grated
2 tbsp rice malt syrup or honey
½ cup ricotta
½ cup of chickpea flour or gluten-free cornflour
3 tbsp extra virgin olive oil
Salt and pepper
1 cup of Greek yoghurt
1 tsp hot chilli sauce
4 rashers of bacon
2 spring onions, white part only, finely chopped
2 eggs, soft boiled for 6 minutes
1 tsp coriander, leaves picked
Place the carrot, rice malt syrup, egg and ricotta in a food processor and pulse 6-7 times to just bind. Add a pinch of salt and the chickpea flour and mix again until combined.
Heat oil in a non-stick pan over a medium-high heat. Fry approx. ½ cup of the carrot mixture for 1-2 minutes then turn over and cook for a further 1-2 minutes. Repeat the process to cook the remaining carrot pancakes.
Fry the bacon in a separate pan until crispy.
To make the sauce, combine the yoghurt and hot chilli sauce in a small bowl.
To serve, spoon and spread the sauce on the plates, top with pancakes, a soft-boiled egg and crispy bacon, spring onions and coriander.
This recipe was cooked with the Cuisine Companion with shredder/slicer. Discover more on the product here.
Everyday Gourmet with Justine Schofield is entering its eighth season on Network 10. This episode will air on the 06/07.