Savoury vegetable pancake with coconut coriander pesto
Serves: 1 hungry person, or two as a light meal
  • Vegetable Pancake
  • 3 cups of thinly grated veggies (sweet potato, pumpkin, zucchini, capsicum, carrot)
  • 3 Tbsp almond meal
  • 1 Tbsp psyllium husks
  • 1 egg
  • 6 fresh basil leaves, shredded,
  • 1 tsp paprika
  • Salt and pepper, to taste
  • Creamy Coconut Coriander Pesto
  • 1 bunch coriander, stems removed
  • 1 small garlic clove, roughly chopped
  • ¼ cup cashews
  • ½ avocado
  • 1 Tbsp coconut cream
  • 1 Tbsp fresh lime juice
  • Salt and pepper
  1. Preheat oven to 190 C | 375 F
  2. Heat a non-stick, ovenproof frypan or pot over medium heat.
  3. Grate the vegetables (I use the thinest grating disc on my food processor, though you could do it also by hand) and add to a mixing bowl with the almond meal and psyllium husks.
  4. Stir to coat and then add the egg, basil leaves, paprika and salt and pepper.
  5. Press into the pan and allow to sit a minute or two for the egg to start setting, then move to the oven.
  6. Bake 25-30 minutes, until cooked and golden brown.
  7. To make the coriander pesto, and the coriander, garlic and cashews to a food processor and blend a few seconds until finely ground.
  8. Wipe down the sides of the bowl, then add the remaining ingredients and pulse to combine.
  9. Serve the pancake with a generous dollop of pesto on top.
Recipe by to her core at