Killer Carrot Pancakes with Hazelnut Dukkah and Garlic Aioli
I am such a huge fan of breakfast for dinner…but you know me, I am always trying to dream up ways to add more veggies where starchy stuff usually lives. So…put carrots in the pancakes!!
I was inspired by the carrot pancakes from the book Everything I Want to Eat but wanted to add my own little spin to them. More chickpea flour means more protein and more filling. I have spiced mine up with Za’atar, and topped them with Dukkah, because right now, I want to eat #allthemiddleeasternthings.
These are so delicious, kid friendly, and super easy to make (grate those carrots in the food processor!). If you don’t have chickpea flour, just grab dried chickpeas and blitz them in the food processor or your blender. Easy!
Carrot Pancakes with Hazelnut Dukkah and Garlic Aioli
- 4 large carrots, – about 1lb – grated
- 3 green onions,, sliced
- 2 eggs, beaten or chia eggs
- 1 cup chickpea flour
- 1 cup lukewarm water
- 1 teaspoon z'aatar
- 1/2 teaspoon salt
For the dukkah:
- 1/2 cup raw hazelnuts
- 1/4 cup black sesame seeds
- 2 tablespoons coriander seeds
- 2 tablespoons sesame seeds
- 1 tablespoon cumin seed
- 1/2 tablespoon dried thyme
- 1/2 teaspoon sea salt
- few cracks of black pepper
For the aioli (yes, I'm cheating!)
- 1/2 cup vegan mayo, (if you don't already have a fave, Hellman's or Just Mayo are tops!)
- 1/4 teaspoon salt
- 4 cloves roasted garlic, (how to here)
- squeeze of fresh lemon juice,, to taste
- In a medium bowl, whisk together chickpea flour, water, salt and z'aatar and let sit for 15 min so the flour can hydrate.
- Meanwhile, get the toppings out of the way!
- To make the aioli, blitz the ingredients together with a handheld blender or a bullet. Taste, adjust seasonings if necessary and set aside in the fridge.
- For the dukkah, toast the hazelnuts in a warm pan until fragrant. Roughly chop and then add to a bowl.
- Toast the seeds until fragrant and place in a mortar with a scoop of the roasted hazelnuts and give them a good bash with a pestle before placing back in the bowl with the rest of the hazelnuts. Stir in salt, pepper and time and set aside.
- Stir in carrots, onions and eggs to chickpea mixture.
- Heat a skillet with avocado oil or refined coconut oil on medium high. Scoop a scant half cup of batter, and pat down so pancake is about 1 cm thick. You want the skillet hot enough that the pancakes start sizzling pretty quickly but not so hot that they get too dark before they are cooked. Cook until the bottom is golden brown (about 3 – 5 minutes), flip and cook until golden.
- Keep pancakes warm in a 200 degree oven until
the whole shebang is done. Play music to keep yourself entertained while pancaking.
- Serve pancakes with a dollop of aioli, a generous lashing of dukkah and serve with a lemony side salad.