Place the roasted carrots, chickpeas, garlic, milk, egg and butter into a blender and blend until the carrots are really smooth.

Add the flour and baking powder and blend for a further minute until fully combined.

For each batch of pancakes, heat 1/2 a teaspoon of rapeseed oil in a large frying pan over medium heat. Spoon 2–3 tablespoons of batter per pancake into the pan. Cook until you see bubbles forming (about 1–2 minutes). Flip over and cook the other side.

For the sauce mix the yogurt, lime and coriander leave together well.

To serve top the pancakes with sauce!