By Carrie Weldy
Move over plain potato pancakes—these spicy savory carrot cakes are our new go-to. They’ve got a serious kick along with tons of fiber, protein, vitamins, and antioxidants. Unlike a traditional latke, they only require a tiny amount of oil for sautéing (or you could use veggie broth). Don’t skip on the ranch—you need it to cool these down. Of course, if you’d like to make these for kids or can’t tolerate spice, simply leave out the Sriracha. Pair with roasted Brussels sprouts or steamed kale and perhaps some avocado slices, and you’re got a power lunch or dinner.
Ingredients
For the carrot latkes:
½ cup garbanzo bean flour
2 tablespoons hemp seeds
1 tablespoon nutritional yeast, optional
1-2 tablespoons Sriracha
¼ teaspoon garlic powder
¼ teaspoon salt and pepper
½ cup water
2 cups shredded carrots
For the ranch:
½ cup cashews, soaked in hot water for 15-30 minutes, then drained and rinsed
1 tablespoon lemon juice
2 teaspoons apple cider vinegar
1 teaspoon Dijon mustard
¼ teaspoon each: dried dill, garlic powder, dried oregano, dried thyme
salt and pepper, to taste
½ cup water
Instructions
-
- Soak the cashews for the ranch while preparing the carrot latkes.
- For the carrot latkes: Combine the flour, hemp seeds, nutritional yeast, garlic powder, and salt & pepper in a large bowl. Whisk in the Sriracha and water until a batter forms (consistency of pancake batter). Then stir in the shredded carrots.
- Heat a large non-stick skillet over medium heat. Add a little oil.
- Drop two large spoonfuls (about ¼ cup per latke) of the batter onto the hot pan. You may wish to use a spoon to create even circles of batter.
- Cook the latkes about 5 minutes per side or until golden brown.
- While the latkes are cooking, prepare the ranch. Place all ranch ingredients in a high-speed blender and blend until smooth. Add more water if it seems too thick. Taste, and add more salt if desired.
- Serve the latkes warm with a dollop of ranch.
Recipe reposted with permission of Carrie Weldy, a certified health coach, blogger, endurance runner, and recipe developer of Nourished Body and Soul. If you’re an athlete, or just proud to be dairy-free, sign up to be a part of our growing team of go-getter individuals!
