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Use these pancakes as a base for poached eggs and drizzle with hollandaise sauce.
Trim and peel the carrot.
Trim the courgette and spring onion.
Destem the coriander.
Assemble the Food Processor bowl with the Coarse Grating Disc.
Grate carrot and courgette into the Food Processor bowl.
Transfer into a large bowl and reserve.
Clean the Food Processor bowl and fit the Knife Blade.
Add flour into the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Turn the speed to 3.
Carefully pour in water.
Process until a smooth batter is formed.
Add coriander, onions, cumin and salt into the Food Processor bowl.
Pulse until everything is chopped and combined.
Transfer the batter to the vegetables.
Mix until combined.
Add oil into the frying pan.
Heat over a medium heat.
Add a ladle of the batter to the frying pan.
Cook for 5 minutes or until the mixture begins to set.
Flip the pancake and cook for 3 more minutes.
Repeat with the rest of the batter.
Serve
Use these pancakes as a base for poached eggs and drizzle with hollandaise sauce.
Trim and peel the carrot.
Trim the courgette and spring onion.
Destem the coriander.
Assemble the Food Processor bowl with the Coarse Grating Disc.
Grate carrot and courgette into the Food Processor bowl.
Transfer into a large bowl and reserve.
Clean the Food Processor bowl and fit the Knife Blade.
Add flour into the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Turn the speed to 3.
Carefully pour in water.
Process until a smooth batter is formed.
Add coriander, onions, cumin and salt into the Food Processor bowl.
Pulse until everything is chopped and combined.
Transfer the batter to the vegetables.
Mix until combined.
Add oil into the frying pan.
Heat over a medium heat.
Add a ladle of the batter to the frying pan.
Cook for 5 minutes or until the mixture begins to set.
Flip the pancake and cook for 3 more minutes.
Repeat with the rest of the batter.
Serve