Carrot Pancakes with Salted Lime Yogurt

Say the word pancake and the sickly sweet version comes to mind. This recipe, however, is a pancake of a different variety. Think sweet, juicy, farmers' market carrots with a hint of spicy cilantro. 

These pancakes are gluten-free and vegetarian and they are perfect for a lazy dinner or lunch. 



4 large eggs, beaten

Around 8 medium carrots, peeled and coarsely grated

1/2 cup of chopped fresh cilantro (coriander)

1/4 cup of chickpea flour

Sea salt and freshly cracked pepper, to taste

3 (or more) tablespoons of olive oil

1 cup of plain, full fat yoghurt (I love The White Moustache)

1 cup of greens, such as arugula (rocket), dandelion or anything with a spicy kick

1 tablespoon of freshly squeezed lemon juice

Fresh lime, grated



Combine the carrots, cilantro, eggs and chickpea flour in a large mixing bowl. Don't worry if the mixture is loose. Season with salt and pepper.

In a large pan, heat 2 tablespoons of olive oil over medium-high heat. Portion out two patties onto the pan, and press each to around 1/2 inch thick.

Cook the patties, rotating the pan occasionally until golden brown, around three minutes per side. Repeat with remaining mixture.

Meanwhile, serve the yoghurt in a separate bowl and season well with salt. Grate fresh lime zest. 

Serve the pancakes over the spiced greens and topped with the lime yoghurt. 


Vegetarian | Gluten-free | Sugar-free