Dip Dip Chickpea & Carrot Pancakes

Dip Dip Chickpea & Carrot Pancakes Recipe by Annabel Karmel


Dip Dip Chickpea & Carrot Pancakes

How do you like your eggs in the morning? Served nice and runny with these super pancakes please! Dip Dip Chickpea & Carrot Pancakes are the perfect way to power-up your family’s day. The pancakes also freeze well once cooked which makes them a super quick serve in the week. Simply slice into strips and dip away!

Click here for more simple twists on everyday eggs.

British Lion eggs are approved by the Food Standards Agency to be served runny to pregnant women, babies, young children and elderly people.

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30g chickpeas
30g carrot, peeled and grated
2 tbsp basil, chopped
20g Parmesan cheese, grated (or vegetarian alternative)
30g self-raising flour
50ml milk
1 large British Lion egg
1 tbsp sunflower oil
Dippy egg
2 large British Lion eggs at room temperature


  1. Put the chickpeas into a processor and whiz until finely chopped.
  2. Add the carrot, basil, parmesan, flour, milk and egg. Whiz again until smooth and pour into a bowl.
  3. 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.
  4. 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.
  5. 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.

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