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Picture of Carrot Pancakes With Salted Yogurt
american breakfast

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1086 kcal 54 %
  • Fat 70 g 108 %
  • Saturated 17 g 87 %
  • Carbs 74 g 25 %
  • Fiber 17 g 67 %
  • Protein 44 g 88 %
  • Cholesterol 776 mg 259 %
  • Sodium 2336 mg 97 %
  • Calcium 609 mg 61 %
  • Magnesium 159 mg 38 %
  • Potassium 2458 mg 52 %
  • Iron 7 mg 39 %
  • Zinc 6 mg 53 %
  • Phosphorus 880 mg 126 %
  • Vitamin A 4221 µg 469 %
  • Vitamin C 48 mg 54 %
  • Thiamin (B1) 1 mg 49 %
  • Riboflavin (B2) 2 mg 122 %
  • Niacin (B3) 5 mg 34 %
  • Vitamin B6 1 mg 93 %
  • Folate equivalent (total) 307 µg 77 %
  • Vitamin B12 3 µg 112 %
  • Vitamin D 4 µg 28 %
  • Vitamin E 12 mg 79 %
  • Vitamin K 157 µg 131 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Carrot Pancakes With Salted Yogurt

Ingredients

  • 4 large eggs, beaten to blend
  • 1 pound carrots (about 8 medium), peeled, coarsely grated
  • ⅓ cup chopped fresh cilantro
  • ¼ cup chickpea flour
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons (or more) olive oil, divided
  • 1 cup plain whole yogurt
  • 1 cup spicy greens (such as baby mustard greens, watercress, or arugula)
  • 1 tablespoon fresh lemon juice
  • Flaky sea salt (such as Maldon)

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