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Pancakes with smoky roasted carrots – Savory

20-25 Minutes Only
Ideal for 1 Person
8 Ingredients
Beginner

Ingredients

    • 1 cup NIHKAN (GBF) Pancake & Waffle Mix 
    • 1 cup water
    • 2 tablespoons olive oil
    • 1/4 teaspoon cumin
    • 1/4 teaspoon sea salt
    • For the carrots
      6-8 carrots
      2 tablespoons olive oil
      1/2 teaspoon smoked paprika, salt, pepper, cumin, cinnamon

Note

    • 4 pancakes of 4inch diameter. Ideal for 1 person.
     

Instructions

  1. Peel the carrots, if desired, and slice them 1/2-inch thick on the diagonal. Place in a large mixing bowl. In a small bowl, combine the olive oil, smoked paprika, cinnamon, cumin, salt & pepper. Drizzle over the carrots and mix thoroughly to combine.
  2. Transfer the carrots to a baking sheet. Roast for about 15-18 minutes, until browned at the edges and cooked through but firm.
  3. Combine the NIhkan pancake mix, water, olive oil, cumin, and salt in a mixing bowl. Whisk thoroughly to combine.
  4. Heat a large skillet over medium heat and add a little olive oil. Measure a scant 1/4 cup of the batter and pour into the pan. Repeat to work in batches of 3 to 4 pancakes at a time. Cook, undisturbed, until the edges are golden brown, about 5 to 6 minutes. Flip the pancakes and cook for another 4 to 5 minutes, until deeply golden brown. Transfer to a plate.
  5. To serve, slather a dollop of Greek yogurt and a small handful of micro greens on each pancake. Top with a large spoonful of the roasted carrots. These are best eaten immediately.

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