Allergy-Friendly

Carrot and Zucchini Pancake Stacks with Basil Pesto

By TinyTummyTreats Editorial TeamPublished May 7, 2026 | Updated Oct 19, 2026

International Under review easy-to-makevegetable-basedmake-aheadlunchbox-friendlyseasonalgluten-freebudget-friendly

Carrot and zucchini pancakes layered with basil and sunflower-seed pesto.

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Prep Under review

Cook Under review

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Servings 4

Difficulty easy

Cuisine International

Ingredients

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Servings - 4 +

• 1 cup grated Carrots
• 1 cup grated Zucchini
• 1/2 cup Gluten-free oat flour
• 1/4 cup Chickpea flour
• 1/2 teaspoon Baking powder
• 1 tablespoon ground flaxseed
• 3 tablespoons Water
• 2 tablespoons olive oil, plus a little for cooking
• a pinch Salt
• 1/2 cup Fresh basil leaves
• 1/4 cup sunflower seeds
• 1/2 clove Garlic
• 1 teaspoon Lemon juice
• 2-3 tablespoons Water

Instructions

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1. 1 Make the flax egg by combining ground flaxseed with 3 tablespoons of water in a small bowl. Let it rest for 5 minutes until it thickens into a gel-like consistency.
2. 2 Grate the carrots and zucchini finely. Using a clean kitchen towel or cheesecloth, squeeze out the excess moisture from the zucchini to ensure the batter is not too wet.
3. 3 In a large mixing bowl, whisk together gluten-free oat flour, chickpea flour, and gluten-free baking powder. Add a pinch of salt if desired.
4. 4 Add grated carrot, squeezed zucchini, flax egg, and 2 tablespoons of olive oil to the flour mixture. Stir well to form a soft, drop batter. If too thick, gradually add 1-2 tablespoons water to reach the right consistency.
5. 5 Warm a non-stick frying pan over medium heat and lightly grease with olive oil.
6. 6 Spoon batter in small portions (2-3 tablespoons each) onto the pan, flatten gently to form 3-4 inch pancakes. Cook for 3-4 minutes until edges are set and bottoms are golden.
7. 7 Flip pancakes carefully and cook for another 3 minutes until golden brown and cooked through. Repeat with remaining batter, adding oil as needed.
8. 8 Blend the basil, sunflower seeds, garlic, lemon juice and 2 tablespoons water in a food processor until smooth, adding the remaining tablespoon water gradually as needed.
9. 9 Assemble stacks by layering 2-3 pancakes with a thin spread of pesto between each. Serve extra pesto on the side for dipping if desired.
10. 10 Refrigerate pancakes promptly for up to 2 days, or freeze for up to 1 month. Keep pesto refrigerated separately for up to 3 days.

Timing note

Allow for preparation, 5 minutes flaxseed resting, pancake cooking in batches and blending the pesto.

Serving

This general recipe does not establish suitability for a particular age, eating ability or allergy. Serve at a suitable temperature.

Ingredients

Use the stated ingredients. Equivalent substitutions have not been established and may change moisture, binding and texture.

Storage

Refrigerate pancakes promptly for up to 2 days, or freeze for up to 1 month. Keep pesto refrigerated separately for up to 3 days.

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