These avocado and carrot savoury pancakes recipe is from many years ago. It is another of the recipes that I managed to salvage from ‘the notebook’. And today being ‘pancake day’ here in the UK, it seems to be the perfect time to cast the spotlight on these beauties.
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Pancakes are usually reserved for our weekend breakfasts. The ones that we all love the most are whole wheat and banana ones, lightly spiced with cinnamon and served with a drizzle of honey.
But, occasionally, on other days of the week, I also make some savoury ones which we like to have, not for breakfast, but with some light soup (usually dal), and make a light meal out of them. Huh? Pancakes for dinner?!!! Well, why not!
![](https://usercontent.one/wp/www.sunitabhuyan.net/wp-content/uploads/2022/03/IMG_20220301_181131-681x1024.jpg)
The pancakes that I make are almost always the crepe like the English ones where the batter is spread out to make them thinner. However, for the following avocado infused pancakes, I kept the sizes smaller and slightly thicker, compared to the ones I usually make, as they proved to be quite tricky to turn over. These pancakes would also form a nice breakfast, or a snack, on their own.
![](https://usercontent.one/wp/www.sunitabhuyan.net/wp-content/uploads/2022/03/IMG_20220301_180949-1024x917.jpg)
Serving suggestion-
We had our carrot and avocado pancakes with some dal (red lentil soup) and some mixed pickle.
![](https://usercontent.one/wp/www.sunitabhuyan.net/wp-content/uploads/2022/03/IMG_20220301_181112-830x1024.jpg)
Continue reading for the full recipe for these avocado and carrot savoury pancakes.
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All the vegetarian recipes on this website can be found here.
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Recipe card-
![](https://usercontent.one/wp/www.sunitabhuyan.net/wp-content/uploads/2022/03/IMG_20220301_180949-500x500.jpg)
Avocado and carrot savoury pancakes
Ingredients
- 2 ripe avocados, halved, stoned and the flesh scooped
- 1 small carrot, grated
- 1 red onion, finely chopped
- 2 and 1/2 C of plain whole wheat flour (atta)
- 1 tsp of baking powder
- 1 tsp salt
- 2 and 1/4 C milk
- 1/2 tsp (more or less) crushed red chillies
- 1 tbsp oil
- 1 egg, beaten
- non stick spray +or oil to grease the pan
Instructions
- Mix the avocados (mashing them) with the carrots, chillies, onion, flour, baking powder and salt.
- Add the milk, egg and the tbsp of oil and whisk to make a batter.
- Heat and grease (with preferably the spray) a pan over low heat.
- Add a ladle of the batter and gently spread it out a little with the ladle itself. Cover and cook for approximately 2 minutes.
- Lift up the pancake, and while still holding it in the spoon, grease the pan again and turn it over to cook the other side for another 2 minutes. During this time, gently press the pancake with a slotted spoon.
- Transfer to a plate covered with kitchen roll, stacking one on top of the other as more are being made.
- Serve hot. We had ours with some dal (red lentil soup) and some mixed pickle.
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Until next time,
Sunita
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