Pumpkin and Chickpea Pancakes with Basil Yoghurt Sauce and Caramelised Purple Carrots

These savoury pancakes are perfect for breakfast, lunch or dinner! It’s a great way to sneak in some vegetables and the chickpea flour is high in protein, keeping you full for hours. If you don’t have baby carrots, you could swap them for mushrooms fired with garlic and thyme or cauliflower roasted with cinnamon, ginger and cumin. All options are delicious and a few slices of avocado never go astray. You can basically top these pancakes with whatever you please and you won’t be disappointed! The basil sauce simply requires throwing everything into a blender and it is sensational. Give these a go – the pancakes are so simple to make, yet feel like a real treat.

Serves 2 (Makes 2 pancakes)

Pumpkin & Chickpea Pancakes:

120g (1 heaped cup) chickpea flour (also called besan flour)

200mL rice milk/almond milk (unsweetened)

2 tbsps. olive oil

260g (2 cups) grated pumpkin

Caramelised Carrots:

1 tbsp. olive oil

2 tbsps. balsamic vinegar

1 tbsp. raw honey/maple syrup

1 bunch of baby purple carrots

Basil Yoghurt Sauce:

½ cup basil leaves

¼ cup flat leaf parsley

½ cup natural yoghurt / coconut yoghurt

1 heaped tsp. raw honey / maple syrup

2 spring onions

½ lemon

1 small garlic clove (optional)

½ tsp. apple cider vinegar

1 tbsp. olive oil

Rocket leaves, to serve.

For the carrots:

1. Preheat the oven to 200 degrees and line a tray with baking paper.

2. Place the olive oil, balsamic and honey into a small bowl with some salt and pepper and whisk to combine.

3. Lay the carrots on a baking tray and pour over the balsamic mixture, ensuring the carrots are well coated. Place in the oven to roast for approximately 20 minutes.

For the pancakes:

1. Sift the chickpea flour into a medium sized bowl and add some sea salt and black pepper. Add the rice milk/almond milk and the olive oil and whisk to combine. Set this aside while you make the basil sauce.

2. Once the sauce is made, peel and grate the pumpkin and add it to the pancake mixture and stir to combine.

3. Heat a large frying pan over high heat (I use a cast iron pan and use baking paper in the bottom of the pan to stop the pancake from sticking. If you have a non-stick pan you will not need this, just use some oil).

4. Add half of the batter to the pan, spreading into an even pancake. Allow to cook for 4-5 minutes or until the underneath of the pancake becomes golden brown and crispy.

5. Flip the pancake gently (I place another sheet of baking paper on top and then flip it quickly). Cook on the other side for another 4-5 minutes.

6. Repeat with the second half of the mixture.

For the sauce:

1. Place all ingredients (except for the olive oil) into a blender and process until smooth. Slowly pour in the olive oil with the motor still running until all oil is well combined with the sauce.

 2. Serve the pancakes topped with the caramelised carrots, a drizzle of sauce, some rocket and  some (optional) avocado. Serve a small bowl of the sauce on the side for extra dipping. Enjoy!