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: 30 minutes

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