This is a great gluten-free dish to try if
you’re looking for something different to make in the kitchen.
We start by mixing four thoroughly beaten eggs with 1 pound of peeled
and grated carrots, a quarter cup of chickpea flour and a third of a cup
of chopped cilantro, in a big bowl. Add a pinch of kosher salt and some
pepper to season your rough mixture.
Take a large cast-iron skillet (preferably, if you have one) and add 2
tablespoons of olive oil and heat the skillet over medium flame.
Put two well-sized scoops of your carrot mixture individually on the
skillet and flatten them to about half the existing thickness, or
whatever thickness is your preference. From that point on the process is
the same as making a normal pancake.
Keep rotating the skillet to ensure all sides of your pancakes are
heated evenly until they are a nice golden brown. Then you can remove
your pancakes from the skillet and drain them of any excess oil using
paper towels.
While your pancakes are browning up, you can prepare the yogurt. Just
add a cup of chopped spicy greens like watercress, one tablespoon of
fresh lemon juice and a little bit of salt and pepper to one cup of
plain whole yogurt, and stir.