Healthy Savory Pancakes

• Pancakes
• 800 grams canned chickpeas, washed and drained
• 5 teaspoons corn flour
• 2.5 teaspoons baking powder
• 2 eggs
• 1 cup milk
• 4 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon coriander
• Roasted Carrots
• 4 carrots, sliced
• 1 teaspoon cumin
• 1 teaspoon chilli powder
• 1 teaspoon coriander
• 1.5 tablespoons olive oil

1. Place the chickpeas in a food processor and blend until they turn into a paste.
2. In the same processor or a separate bowl, add the rest of the ingredients, season with salt and mix until well blended.
3. Leave the mixture to rest for 5 minutes before starting to fry the pancakes.
4. To fry the pancakes, start by heating a non-stick pan. Once the pan is well-heated, lower the heat and scoop your pancake batter onto the pan, using around 1/4 cup per pancake.
5. Cook for around 2 minutes on each side. If the pancake crumbles while flipping, leave it to cook for longer.
6. Mix all the ingredients in a baking dish
7. Place in the oven at 220C for 20-30 minutes, until tender and slightly charred. After 10 minutes in the oven, give them a stir.

chickpeas, corn flour, baking powder, eggs, milk, olive oil, paprika, cumin, coriander, carrots, carrots, cumin, chilli powder, coriander, olive oil

Taken from food52.com/recipes/80458-healthy-savory-pancakes (may not work)