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
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.
Transfer the carrots to a baking sheet. Roast for about 15-18 minutes, until browned at the edges and cooked through but firm.
Combine the NIhkan pancake mix, water, olive oil, cumin, and salt in a mixing bowl. Whisk thoroughly to combine.
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.
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.
