Gluten Free Carrot Pancakes with Salted Yogurt Sauce

Gluten Free Carrot Pancakes with Salted Yogurt Sauce

I have been in a food rut lately. I basically ate this chicken salad all last week – for lunch and dinner. It doesn’t help that my boyfriend has been out of town for the past few weeks, so cooking dinner hasn’t really been happening. I’ll just toss together a salad or eat an avocado on toast and call it a day.

Then I stumbled on these pancake latka things from Bon Appetit. The photo looks scrumptious, which is good because the recipe title is a little overwhelming. And salted yogurt sauce… I wasn’t sold on this, but trust me, it really marries well with the carrot pancake.

The best part of these carrot pancakes are that they are packed with flavor. The cilantro and carrots have such a unique twist when mixed together, and the yogurt sauce just puts it over the edge. It’s bright and fresh, with a hint of lemon juice and the natural tang of yogurt. Yum!

The peppery flavor of the arugula and the crunch of the greens keeps this dish from feeling too heavy. You could use any greens that you like, but I find that arugula has a nice flavor plus it’s easily available at any grocery store.

So glad I found something to mix up my food rut. These are wonderful for brunch, lunch or even a light dinner.


4 large eggs, beaten to blend
2 cups coarsely grated carrots
½ cup chopped fresh cilantro
⅓ cup garbanzo bean flour
3 tablespoons olive oil, divided
1 cup plain whole yogurt
1 cup arugula (or other greens)
2 tablespoon fresh lemon juice, divided
salt and pepper, to taste


Mix eggs, carrots, cilantro, and flour in a large bowl. Season with salt and pepper.
Heat 2 tablespoons oil in a large, cast-iron skillet, pressing each to ½” thickness.
Cook until pancakes are golden brown, about 3 minutes per side. You may have to rotate pan to ensure pancakes brown evenly.
Transfer to paper towels to drain.
Repeat until batter is used, adding more oil to skilled if needed.
Add one tablespoon lemon juice to yogurt and season with salt and pepper.
Toss the greens with the remaining lemon juice and one tablespoon of oil. Season with salt and pepper.
Serve carrot pancakes with salad and salted yogurt, season with salt and pepper to taste.

More Recipes

Share on social


Don't miss a single post!

Be the first to know about new flavors, upcoming events, recipes and more!

Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


Leave a Comment

Your email address will not be published. Required fields are marked *

Join the mailing list

if you want to connect on a more personal level & get content straight to your inbox – sign up below to be added to the list!

(don’t worry, I’ll never spam you or give out your email address)