Carrot Pancakes with Salted Yogurt (gluten free)


I am not sure that this was what Joe was expecting when I asked him if he wanted pancakes for breakfast.


Especially when I broke out the carrots.


And the cilantro.


And the chickpea flour.


No whipped cream or chocolate chips arranged in an awkward smile.  I don’t know about you but I don’t ever want my breakfast smiling at me.


Instead….carrot pancakes with a salted yogurt topping.


And just to make it really offensive, I added sprouts.


To my surprise he liked the carrot pancakes more than I thought.


You can use the sprouts to eat or to like, you know, stuff a pillow.

Carrot Pancakes with Salted Yogurt
  • 4 large eggs, beaten to blend
  • 1poundcarrots (about 8 medium), peeled, coarsely grated
  • ⅓ cupchopped fresh cilantro
  • ¼ cupchickpea flour
  • Kosher salt and freshly ground black pepper
  • 3tablespoons(or more) olive oil, divided
  • 1 cup plain whole yogurt
  • 1 cup spicy greens or sprouts
  • 1 tablespoonfresh lemon juice
  • Flaky sea salt (such as Maldon)
  1. Mix eggs, carrots, cilantro, and chickpea flour in a large bowl (mixture will be loose); season with kosher salt and pepper.
  2. Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high heat. Scoop two ½-cupfuls of carrot mixture into skillet, pressing each to ½” thickness. Cook, rotating skillet occasionally for even browning, until pancakes are golden brown, about 3 minutes per side. Transfer to paper towels to drain. Repeat to make 2 more pancakes, adding more oil to skillet if needed.
  3. Meanwhile, season yogurt with kosher salt and pepper. Toss greens with lemon juice and remaining 1 Tbsp. oil; season with kosher salt and pepper.
  4. Serve carrot pancakes with salad and salted yogurt, seasoned with sea salt and more pepper.


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