These Savory Carrot Pancakes Will Take Your Lunch To The Next Level

July 29, 2015
by Merce Muse for Thrive Market
These Savory Carrot Pancakes Will Take Your Lunch To The Next Level

With a texture somewhat similar to latkes, these bright little fritters, held together by sweet coconut flour, turn into the perfect vegetarian lunch when drizzled with a lemony sorrel pesto and topped with a fried egg. 

Carrot Pancakes with Sorrel Pesto and Fried Egg

Yield: 4 servings
Total Time:

Carrot Pancakes

8 medium carrots, peeled and coarsely shredded
4 eggs, lightly beaten
1/3 cup cilantro, chopped
3 tablespoons coconut flour
1 tablespoon coconut oil
Sea salt and pepper to taste
Coconut oil for frying

Sorrel Pesto

1/2 cup pistachios
1/2 cup sorrel leaves
1/3 cup mint leaves
3 small cloves garlic
Juice of 1 large lemon
1 tablespoon nutritional yeast
Sea salt and pepper to taste
1/4 cup olive oil, or more to taste

4 eggs
1 tablespoon ghee or olive oil
Maldon salt

Mix the carrots, eggs, cilantro, coconut flour, and coconut oil together in a bowl. Season with salt and pepper.

Heat a skillet over medium heat and add a few tablespoons coconut oil. Divide batter into fourths, and working in batches, scoop into skillet forming pancake size rounds. Let edges crisp up and bottom side brown before flipping and cooking on other side. Remove pancakes from pan and set aside.

To make the pesto, place pistachios, sorrel, mint, garlic, lemon juice, nutritional yeast, salt, and pepper in the bowl of a food processor. Process until smooth and then drizzle in oil until the pesto reaches a thin consistency.

When ready to serve, heat ghee in a frying pan over medium heat. Crack in eggs and cook until the whites become firm but the yolks stay runny. To assemble, drizzle pesto over pancakes, top with warm fried eggs and sprinkle with Maldon salt.

Photo credit: Paul Delmont

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This article is related to: Gluten-Free, Lunch Recipes, Paleo, Dinner, Pancake Recipes, Homemade Pancakes

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Kitchen Hack: Keeping Sponges Fresh and Clean

  • Anne

    This is a great recipe and has many applications. I found making one serving is best so I don't eat the whole amount! This morning, I mixed 4 medium grated carrots, 2 eggs, 1/2 tablespoon coconut oil, dash salt, and about 1 tsp. cinnamon. No coconut flour as I just do not like the way it makes my stomach feel. I heated up just enough coconut oil in a skillet on medium heat to cook the pancakes. This made two regular-sized pancakes and turned out great! Thank you so much for this idea; I usually make pumpkin pancakes but they are more bland, harder to cook just right, and require much more prep. This recipe is super easy and quick; it probably took me about 10 minutes from start to finish (not including eating, though!). I am sure adding some Grade B Maple syrup or sauteed apples, etc. would be great, too.

  • Holly Hageman

    This recipe caught my eye because I'm always looking for carrot recipes to use the organic carrot pulp remaining after we juice our carrots several times a week. I don't like to waste the pulp because I know fiber is beneficial and like to use it whenever possible- besides making carrot cake. I'll have to try almond flour instead of coconut because that's what I have on hand as well as pine nuts or almonds instead of pistachios. Parsley in place of cilantro. By now the recipe is totally different, so it'll be an experiment, I suppose. Last item... I need to go hunt sorrel in my backyard, if I haven't inadvertently wiped out my "weed" supply. I'm finding out these "weeds" I've been pulling and feeding the chickens all these years are actually beneficial people food, too. (Purslane and dandelion)