Preparation

15 Minuten

Making

35 Minuten

Difficulty

slightly

Enjoy gluten-free without compromise: Here you'll find all the ingredients and a step-by-step preparation guide – easy to follow and guaranteed gluten-free. Happy cooking!

Ideal for this dish

GluteoStop® 30 Mini-Tablets

GluteoStop® 30 Mini-Tablets

Supports the degradation of residual gluten in a gluten-free diet.

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ingredients

Serves 2–3

  • 4 large eggs
  • about 450 g carrots (coarsely grated)
  • 20 g chopped cilantro
  • 40 g chickpea flour
  • Salt and pepper
  • 3 tablespoons olive oil
  • 250 g plain yogurt
  • 30 g spinach or arugula (finely chopped)
  • 1 tablespoon lemon juice
  • Salt

Making

  1. 01
    Crack the eggs into a bowl, then whisk them together with the carrots, cilantro, and chickpea flour. Season with salt and pepper.
  2. 02
    Heat 2 tablespoons of oil in a large skillet over medium heat. Then cook the pancakes one by one.
  3. 03
    Meanwhile, season the yogurt with salt, pepper, and lemon juice, then stir in the spinach and the remaining tablespoon of oil.
  4. 04
    Serve the carrot pancakes with the salted yogurt.

❤️ Tip

These pancakes also go perfectly with zucchini and other Mediterranean vegetables.

Did you know?

Carrots are packed with beta-carotene, which the body converts into vitamin A. Since beta-carotene is fat-soluble, it is absorbed particularly well when consumed with a little oil.

Our Tip

Gently squeeze the grated carrots before mixing them in—this prevents the batter from becoming too wet and helps the pancakes hold their shape better.