Dip Dip Chickpea and Carrot Pancakes (V)

10-20 Minutes

super easy

2 (Makes 6)

Don’t wait for pancake day to enjoy these scrummy, nutritious pancakes with dippy eggs.

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Adjust Servings
30g Chickpeas
30g Carrot Peeled and grated
2tbsp Basil Chopped
20g Parmesan cheese Grated
30g Self raising flour
50ml Milk
1 British Lion Egg
1tbsp Sunflower oil




Put the chickpeas into a processor and whiz until finely chopped.
Mark as complete

Whiz again!

Add the carrot, basil, parmesan, flour, milk and egg. Whiz again until smooth and pour into a bowl.
Mark as complete

Fry and heat

Heat the oil in a frying pan. Add heaped spoonfuls of the mixture and fry for 2-3 minutes each side. You will make about 6 small pancakes. Set aside.
Mark as complete


Bring a pan of water up to the boil. Add the eggs and boil rapidly for 3-4 minutes so that they are cooked but runny.
Mark as complete


Remove, place in egg cups and carefully slice the tops off. Slice the pancakes into strips and serve next to the eggs for dunking. and dip in.
Mark as complete


The Food Standards Agency (FSA) has changed its advice on eggs, confirming they are now safe to be eaten runny, and even raw, by vulnerable groups including infants, children and pregnant women as long as they are British Lion.
Disclaimer: The views and advice given in this article are those of the guest writer and do not necessarily reflect the opinions of Weaning Week or any other organisations represented on this platform

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