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Recipe: Carrot Pancake with Kale and Feta Cream

Here’s a savory grain-free pancake that comes together quickly and easily. Plus, it’s just as good when made with vegan ingredients.

October 23, 2014

Carrot Pancake with Feta Cream

This carrot pancake is one of those recipes that you follow precisely during your first go, making a mental note of the batter’s consistency, then you improv from that point on. So simple, so tasty. Even the spices are just suggestions. Try out different ones (like coriander, cayenne or smoked paprika); replace the green onions with fresh herbs (like cilantro, basil or thyme); or even omit the carrot and use grated sweet potato or butternut squash instead. And if you’d prefer vegan options you’ll find those instructions below the recipes for the accoutrements of sautéed kale and mushrooms and the feta cream. There’s a printable version of the recipe for the carrot pancake at the very bottom of the post.

Sautéed Kale and Mushrooms

Carrot Pancake with Feta Cream -3

serves 2

  • Splash Extra-Virgin Olive Oil
  • 4 Crimini Mushrooms, sliced
  • 3 large handfuls Kale, stems removed and torn into small pieces
  • Pinch Sea Salt
  • Good squeeze Lemon Juice

1. Heat the same pan used to cook the pancakes over med-high heat. Once hot, add the oil. Add the mushrooms and cook, stirring frequently, until they’re reduced in size, tender and starting to brown.

2. Add the kale to the pan and stir vigorously for a minute or so until it’s wilted. Sprinkle in the salt and cook for another few minutes, stirring frequently, until the kale is tender. Mix in the lemon juice and remove the kale mixture from the pan.

Feta Cream

Carrot Pancake with Feta Cream -4

  • 50g Feta
  • Cracked Black Pepper, to taste
  • Squeeze Lemon Juice, to taste

Add the feta to a food processor or blender and purée with enough water until smooth and pourable. Season with pepper and lemon juice.

Cashew Cream (for vegan version)

  • Small handful raw Cashews, soaked at least 2 hours
  • Cracked Black Pepper, to taste
  • ½ tsp Sea Salt
  • Squeeze Lemon Juice, to taste

Drain the cashews and puree in a food processor or blender with enough water until smooth and pourable. Season to taste with pepper, salt and lemon juice.

To plate: Use a spoon to swirl the sauce around the bottom of a plate in a circular motion. Place two carrot pancakes inside the circle. Pile the greens on top of the pancakes. Drizzle on more sauce as needed.

Carrot Pancake with Feta Cream - 2


Recipe: Carrot Pancake with Kale and Feta Cream
Recipe type: First/Main Course, Vegan-option, Grain/gluten-free
Serves: 2-3
  • 2 big Carrots, grated
  • ½ tsp ground Turmeric
  • ½ tsp ground Cumin
  • 1 clove Garlic, minced
  • 1 tsp Red Chili, minced
  • 2 Green Onions, sliced
  • 4 large spoonfuls Chickpea Flour
  • ½ tsp Sea Salt
  • Few grinds of cracked Black Pepper
  • Good squeeze Lemon Juice
  • 2 Eggs, beaten (or 2 chia seed eggs for vegan version*)
  • 3 Tbsp Extra-Virgin Olive Oil
  1. n a large bowl stir together all the ingredients except for the oil. The mixture will be loose and wet.
  2. Heat a large pan over medium heat. Once hot, coat the pan with a good splash of oil. Scoop two large spoonfuls of batter into the pan, and spread until about ½” thick to make one pancake. If there’s room, fit in a few more pancakes leaving space between them to flip.
  3. Cook about 3 minutes until the pancake is golden brown and lifts easily off the pan. Use a spatula to flip the pancake and continue cooking about 3 minutes on the opposite side.
  4. Transfer the cooked pancakes to a parchment-lined tray in a low-temperature oven to stay warm while you cook the remaining batter. If the egg settles to the bottom of the mixing bowl, give the mixture a good stir before spooning out more batter into the pan. You’ll end up with 5 pancakes. Once all the pancakes are cooked, wipe out the pan for the kale.
*Make the chia seed eggs by whisking together ¼ cup + 2 Tbsp water and 2 Tbsp chia seeds. Allow to sit and thicken before using in the recipe.

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