Savoury Pancakes

cook 20 mins
Tags: Gluten free
  • 500 g (1 lb) carrots, peeled and chopped
  • 400 g (13 oz) can butter beans, rinsed and drained
  • 115 g (3¾ oz) rice flour
  • 1 teaspoon gluten-free baking powder
  • 1 egg
  • 175 ml (6 fl oz) soya milk
  • 2 teaspoons olive oil
  • 50 g (2 oz) walnuts, toasted
  • 2 tablespoons chopped parsley
  • 75 g (3 oz) Cheddar cheese, grated
  • salt and pepper
  • crisp green salad, to serve
  • Cook the carrots in boiling water for 6–8 minutes, then add the butter beans and cook for a further 2 minutes.
  • Meanwhile, in a food processor, blend together the flour, baking powder, egg, milk and 2–3 tablespoons water.
  • Heat a lightly oiled frying pan over a medium heat, pour in one-quarter of the batter and cook for 2–3 minutes on each side. Keep warm and repeat with the remaining batter.
  • Crush the carrots and butter beans, then stir in the walnuts and parsley. Season with salt and pepper.
  • Divide the carrot mixture between the pancakes, placing it in the middle and then folding over each pancake.
  • Place the pancakes on a baking sheet, sprinkle with the Cheddar and cook under a preheated hot grill for 3–4 minutes, until golden.
  • Serve with a crisp green salad.
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