Carrot Pancakes With Salted Yogurt Recipe

Name: Carrot Pancakes With Salted Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs, beaten to blend; 1 pound carrots (about 8 medium), peeled, coarsely grated; 1/3 cup chopped fresh cilantro; 1/4 cup chickpea flour; Kosher salt, freshly ground pepper; 3 tablespoons (or more) olive oil, divided; 1 cup plain whole yogurt; 1 cup spicy greens (such as baby mustard greens, watercress, or arugula); 1 tablespoon fresh lemon juice; Flaky sea salt (such as Maldon)

Servings: persons

4 large eggs, beaten to blend
1 pound carrots (about 8 medium), peeled, coarsely grated
1/3 cup chopped fresh cilantro
1/4 cup chickpea flour
Kosher salt, freshly ground pepper
3 tablespoons (or more) olive oil, divided
1 cup plain whole yogurt
1 cup spicy greens (such as baby mustard greens, watercress, or arugula)
1 tablespoon fresh 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.", "Heat 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high heat. Scoop two 1/2-cupfuls of carrot mixture into skillet, pressing each to 1/2"" 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.", "Meanwhile, season yogurt with kosher salt and pepper. Toss greens with lemon juice and remaining 1 tablespoon oil; season with kosher salt and pepper.", "Serve carrot pancakes with salad and salted yogurt, seasoned with sea salt and more pepper."]

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 large eggs, beaten to blend, 1 pound carrots (about 8 medium), peeled, coarsely grated, 1/3 cup chopped fresh cilantro, 1/4 cup chickpea flour, and more.

Yes, Carrot Pancakes With Salted Yogurt falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Pancakes With Salted Yogurt

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