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Breakfast
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Carrot Pancakes with Sweet Tahini Drizzle

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30min

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6 servings

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These golden pancakes are made with fresh grated carrots and simple pantry ingredients. They’re lightly savory, gently sweet, and pan-fried until crispy-edged. A smooth tahini-maple drizzle adds richness and depth, making this dish perfect for breakfast, lunch, or a funky snack.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
3 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Sesame

Ingredients

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Steps

Read instructions and get ready to cook

1
Grate the Carrots

Peel carrots and grate them using a box grater.

2
Mix the Batter

In a bowl, crack eggs. Add flour, salt, pepper, and grated carrots. Mix well.

3
Fry the Pancakes

Heat olive oil in pan. Drop spoonfuls of batter and flatten. Cook 2–3 minutes per side until golden.

4
Make the Tahini Drizzle

In a bowl, mix tahini, maple syrup, juice from lemon half, and water until smooth.

5
Serve and Drizzle

Place pancakes on a plate. Drizzle with tahini sauce and enjoy warm.

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