Sweet Potato & Carrot Pancakes with Spiced Yogurt

Sweet Potato & Carrot Pancakes with Spiced Yogurt
3 tbs chickpea flour
1/2 tsp turmeric
1/2 tsp sea salt
1/4 tsp black pepper
freshly ground
1/2 cup carrot
1/2 cup sweet potato
1 tbs parsley
rough chop
2 eggs
1/2 tsp salt
plus more for garnish
1 cup whole milk yogurt
1/2 tsp ground fennel
1/2 tsp ground cumin
1 tsp lemon zest
2 tbsp ghee
for cooking
3 pieces nasturtium
optional, for garnish
  • Medium Cast Iron Skillet
These savory pancakes make a wonderful breakfast or snack. The sweetness from the carrots is balanced by the earthiness from the turmeric. The creaminess of the yogurt pairs beautifully with these components. Experiment with different spices or herbs to alter the flavor profile.
Mix chickpea flour, salt, pepper and turmeric in a small bowl
In a separate medium bowl, mix grated carrots, sweet potatoes and parsley. Add flour mixture and gently toss to coat the grated pieces.
Gradually add in beaten eggs. Stir to combine thoroughly. The batter will be loose. Let sit several minutes.
To make the spiced yogurt:
Combine yogurt with fennel, cumin, lemon zest and sea salt. Stir and set aside.
Heat a medium cast iron skillet over medium heat. Add a few teaspoons of ghee to the pan. When it shimmers, ladle approximately a half cup portion of the batter into the center of the pan. Its easiest to cook one pancake at a time.
Cook for 5-7 minutes or until slightly toasty, then flip and allow other side to cook until golden brown.
To serve:
Top pancakes with a dollop of the spiced yogurt, sprinkle with sea salt and enjoy. Garnish with edible flowers such as nasturtiums if desired.
source: Inspired by "Chickpea Pancakes with Smokey Roasted Carrots" The Year in Food