Can you play favorites with your vegetables?
As much as I would not like to believe so, I always come around to the same veggies over and over again. I’ve been trying to branch out, especially with summer coming and all. The beauty with the start of summer and warm days is that produce really has its moment to truly shine. No more apples stored for 6 months. No more sad looking greens. We’re talking about tomatoes, berries, eggplant, and corn. Oh and giant zucchini. AND THE PEACHES.
Please tell me why summer produce cannot be an all the time type deal?
Anyways, how was your weekend? Mine was a boatload of fun! My sister is graduating from high school and my brother from college, so my parents threw together a massive party for them. My mom, being the good hostess that she is, decided to go ham on the food. There was, in short, a lot of food here. Because, like every good German woman knows, the absolute WORST thing you can do to party guests is to run out of food. We were stocked to the nines with all of the goodies. There were wings, chicken tenders, mac and cheese (we had three trays), chips and guac, baked beans, and meatballs. But my absolute favorite thing to snack on was the salad and the grilled veggies. With copious amounts of hummus.
I know, you’re going to think I’m a bizarro for enjoying snacking on veggies, but hear me out!
With summer being so hot and gross and all, I crave light and fresh things this time of year. Eating food like fresh, water filled fruits and veggies makes me feel good AND look good. Because, whether we like it or not, hot weather means shorts weather. Plus, eating fruits and veggies gives you SOOO much choice from so many good ones. I cannot wait!
Yeah, when it comes to vegetables, I could not play favorites.
However, as I have preached on here before, life is all about balance. It is about listening to your intuition about what you want and honoring those feelings, those cravings. That is why I fell headfirst into my sister’s strawberry shortcake, took a slice of mac and cheese and drank a pineapple mint mojito. The mojito was the only thing I made for the party and it was freaking DELICIOUS. Actually, for me, anything with some rum in it is my kind of food.
These pancakes are definitely going to help me swing towards the veggie loving side of the balanced scale. Now, do not fret! I know many only have had pancakes that are supposed to be sweet, But I might just be able to make the conversion so that y’all will try these addictive savory pancakes. Shredded carrots, chickpea flour, and plenty of herbs combine to make some freaking DELICIOUS savory pancakes chocked full of protein and flavor. However, they definitely have a little indulgence twisted in with a kiss of oil in a hot cast iron skillet to make em extra CRISPY. Served with a cumin spiked yogurt and spicy greens, you’ll wonder why you didn’t take your pancakes over to the savory side earlier. It’s clearly not the dark side
Far from it, my friends. Far from it.
Serves 2 Pancakes
15 minPrep Time
10 minCook Time
25 minTotal Time
5 based on 2 review(s)
- 1 pound (approximately 8, medium sized carrots), peeled and coarsely grated
- 1/4 cup chickpea flour
- 1/4 cup chopped, fresh cilantro
- 1 clove garlic, grated
- 2 scallions, chopped
- 4 eggs, beaten to combine
- 1 teaspoon garam masala (or 1/2 teaspoon cumin + 1/2 teaspoon coriander)
- salt + pepper, to taste
- 1 tablespoon coconut oil
- 1 cup whole milk, greek style yogurt
- 1 teaspoon cumin
- 1/2 tablespoon olive oil
- juice of 1/2 lemon
- flakey sea salt
- 1 cup arugula (or another, spicy green)
Mix eggs, chickpea flour, cilantro, grated garlic, scallions, carrots, and garam masala seasoning until combined. The batter will be a little wet, so don't panic. If it is a little too loose, feel free to add additional chickpea flour. Season with salt and pepper, to taste.
Heat coconut oil in a large skillet, preferably cast iron, over medium-high heat. Scoop two ½-cupfuls of carrot mixture into skillet, pressing each to ½” 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 cumin, salt, and pepper. Toss greens with lemon juice and 1 tablespoon olive oil. Season greens with kosher salt and pepper.
Serve carrot pancakes with salad and salted yogurt, seasoned with sea salt and more pepper. EAT
And don’t worry. On the savory pancake side, light sabers are still allowed.