If you are looking for a pancake recipe good enough to be on your lunch menu, look no further! These carrot pancakes with salted yogurt are delicious, rich in flavor, and what’s more they are completely vegetarian!
- 4 large eggs, beaten
- 8 medium sized carrots, peeled, coarsely grated
- ¼ cup chickpea flour
- ⅓ cup chopped fresh cilantro
- Freshly ground black pepper
- Kosher salt
- 1 cup plain whole yogurt
- 3 tablespoons olive oil, divided
- 1 cup spicy greens (baby mustard greens, watercress, or arugula)
- 1 tablespoon fresh lemon juice
- Flaky sea salt
In a large bowl whisk the eggs, cilantro, carrots, and chickpea flour then season with the kosher salt and the pepper. Heat a large skillet over medium-high and coat it with 2 tablespoons of oil. With a ladle pour two ½-cupfuls of the carrot mixture into the skillet, cook for 3 minutes per side occasionally rotating it. Repeat to make 2 more pancakes, adding more oil to skillet if needed. In the mean time, season the yogurt with kosher salt and pepper. Toss the baby mustard greens, watercress, and arugula, squeeze some lemon juice and add the remaining tablespoon of oil. Serve the pancakes with salad and salted yogurt, seasoned with some more pepper. Enjoy!