Chickpea and Roasted Carrot Pancakes
Healthy lunches are not always easy. I don’t know about you, but when I don’t make school lunch the night before I always find myself running around like a crazy woman the next morning trying to pack lunch, drink coffee, feed the kids breakfast, and fix the backwards-facing shoes that my toddler proudly put on himself.
I do my best to pack the night before, but it doesn’t always happen. That’s when the freezer-friendly pancakes come out. Pancakes will thaw by the time lunch arrives, so I can throw them in the bento box and go. A healthy lunch is served! These savoury chickpea pancakes are super easy to make and freeze well when separated by a bit of parchment paper. They are also loaded with hidden veggies, but your picky eater won’t see them. 🙂
I love making as many recipes as possible in my food processor or mini blender. With these pancakes, I can throw all of the ingredients into the blender and whip it up! I start with the wet ingredients, and then gently pulse the dry ingredients in after. Fewer dishes means less time cleaning up! Yay!
My kids also LOVE to dip their food (in just about anything). So I like to add protein-rich Greek yogurt with a bit of lime and coriander to the side for dipping.
Back to school is especially challenging for me this year since my little Oscar is starting his first year! We’ve had a wonderful time together this summer creating fun back to school lunch recipe like this one for Dunnes Stores. They’ve been especially supportive as Oscar and I make the journey towards his first year of school.
Looking for healthy lunch ideas? Here are a few more ideas:
Cheese & Veggie Lunchbox Muffins
Blueberry Oat Pancakes for Lunch
More healthy lunch ideas:
Chickpea and Roasted Carrot Pancakes
Prep time
10 minutes
Cook time
10 minutes
Servings
12 pancakes
Ingredients
4 large carrots roasted
1 x 400g tin chickpeas
2 cloves garlic
250ml milk
1 egg
2 tablespoons melted unsalted butter
60g flour flour
2 teaspoons baking powder
Rapeseed oil for frying
To serve
200ml natural yogurt
Juice 1/2 lime
Fresh coriander leaves finely chopped.
Method
- Place the roasted carrots, garlic, milk, egg and butter into a blender and blend until the carrots are really smooth.
- Add the flour and baking powder and blend for a further minute until fully combined.
- For each batch of pancakes, heat 1/2 a teaspoon of rapeseed oil in a large frying pan over medium heat. Spoon 2–3 tablespoons of batter per pancake into the pan. Cook until you see bubbles forming (about 1–2 minutes). Flip over and cook the other side.
- For the sauce mix the yogurt, lime and coriander leave together well.
- To serve top the pancakes with sauce!
Recipe Notes
Freeze in an airtight container or freezer bag. Separate each pancake with a small bit of parchment paper. Freeze for up to 2 months. Heat in toaster or toaster oven!
Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.
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