Makes 8-10


1 grated carrot
1 garlic clove, crushed
½ large red onion, finely chopped
2 tsp. baking power
½ tsp. paprika
½ tsp. cumin
1 ½ cups spelt flour
1 ¼ cups almond milk
salt and pepper to season
*add more flour if mixture is too runny



1.      Add all of the ingredients into a large mixing bowl

2.     Mix together until a thick paste texture has formed

3.     In small batches add a couple of tablespoons worth of mixture into a well oiled medium heat pan. (No more than 3 pancakes in the pan at a time)

4.     Using a fork gently spread out the pancake mixture into your desired shape/ size

5.     Let the pancakes sit and cook for 5 minutes before flipping.

6.     Repeat the process on either side (5 minutes each side)

7.     Once golden brown, remove from the pan and serve!

*I served my savoury pancakes on a bed of rocket, red cabbage and mint. Along with my Turmeric and Tahini Dressing drizzled on top. YUM!