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.
