Happy Wednesday guys!
Today, we’re diving into a culinary adventure that blends the succulence of shrimp with the sweetness of carrots—a delightful combination that will elevate your pancake game. Join me on a journey of flavours as I introduce you to my Shrimp and Vegetable Pancakes, a savoury twist on the classic breakfast favorite. Perfect for brunch or a light dinner, these pancakes bring a seafood sensation to your plate. Let’s get flipping!
Ingredients:
- 150g chickpea flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg
- 1 large carrot, thinly chopped
- 400g cooked shrimp, chopped
- 3 tbsp fresh chives, chopped
- Olive oil for cooking
Instructions:
- In a large mixing bowl, whisk together the chickpea flour, salt, and black pepper.
- Fold in the shredded carrots, chopped shrimp, and fresh chives and the egg.
- Preheat a griddle or non-stick pan over medium heat. Lightly grease the surface with butter or cooking spray.
- Shape the pancakes into your desired size and place on the pan.
- Cook until nice and golden.
- Carefully flip the pancakes and cook the other side until golden brown and cooked through.
- Repeat the process until all the batter is used. Keep the cooked pancakes warm in a low oven while you finish cooking the rest.
- Serve with spicy mayo dip and some extra chopped chives & chillies.
Enjoy!
Congratulations! You’ve just created a culinary masterpiece with these Shrimp and Vegetable Pancakes. The combination of succulent shrimp, sweet carrots, and fresh herbs brings a burst of flavours to your taste buds. Perfect for breakfast, brunch, or a unique dinner option, these pancakes showcase the versatility of seafood in unexpected places.
Whether you’re a seafood lover or just looking to spice up your pancake routine, this recipe is a winner. So, gather your ingredients, fire up the griddle, and get ready to savor the seafood sensation of Shrimp and Carrot Pancakes. Your taste buds are in for a treat!
