These savory carrot fritters make an excellent lunch or dinner. The outsides are crispy and fried while the insides are soft and just a little spicy. They are great served on top of a salad or along with guacamole or kale pesto. The possibilities are unlimited!

Roasted Carrot Pancakes [Vegan, Gluten-Free]



  • 2 cups organic roasted carrots
  • 1 cup organic buckwheat flour
  • 2 cups water
  • 1 teaspoon baking powder
  • 1  big pinch pink Himalayan salt
  • A dash of black pepper
  • 1 teaspoon cumin seeds
  • Pinch chilli flakes optional
  • 1 tablespoon olive oil
For the Topping:
  • Handful toasted walnuts
  • Handful rocket leaves


  1. Mash the carrots roughly in a large bowl, add in the flour, baking powder, water, salt, cumin seeds, chili, and black pepper. Stir to combine everything thoroughly; the batter should be quite thick but still spoonable.
  2. Spoon dollops of the batter into a preheated frying pan with a little olive oil. Let them cook for a couple of minutes on a medium heat until they start to bubble then flip them over to cook on the other side.
  3. Place the fritters in a bowl and cover with a cloth to keep warm
  4. Repeat with the process with the rest of the batter.

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