Stay-for-Breakfast Carrot 'Pancakes'

If you can pull off a Casual masterpiece the morning after, you're totally 'that' girl 

As a single girl, it's always good to have a small arsenal of moves in your back pocket. Being able to get out the door quickly, being totally into the new Star Wars movie, and making an impressive breakfast like it was nothing, are all in your favor.
Of course, the reality may be a little different. You set your alarm for 6:00am, so you could perfect the "Sure! I can do 10:00am breakfast! I'll just roll out of bed and meet you"-look (meant no girl, ever). You're still making your way through the original Star Wars, in very small, increments. (Sorry, I just can't.) And when it comes to casual, sleepover breakfasts, you know you planned that meal a week ago, sourced the best ingredients, and prepped everything yesterday so you could say, 'I'll just whip something up - lemme see what I've got!'
The latter may just be me, but I'm guessing (hoping) there are more of you out there! 
My breakfast of choice for moments like this, is carrot 'pancakes' with eggs. I can prep this the night before, and not break a sweat the next morning. Hurray for tiny victories! 
These pillowy little medallions are not sweet pancakes, however. They're savory, carroty and delicious, and pair perfectly with poached or soft-boiled eggs. 

Ingredients:

Serves 2

• ​3 medium sized carrots, peeled
• 1-2 egg whites
• 2 heaping tablespoons AP flour
• Pinch of red chili flakes
• Salt and pepper to taste
• Eggs, poached, soft boiled or however you like them 
• 1 avocado

In a food processor or using a hand grater, grate the carrots finely. I just pop mine in my Cuisinart and 30 seconds later, the job is done.

To your grated carrots add 1-2 egg whites. This depends on how big your carrots are. You want enough egg white so that all your little shreds are coated and sticking together. This is the only binder you get, so if you're worried about it, just add two - better to have a little extra, than not enough.

Add the flour, chili flakes and salt and pepper to season. Mix everything well - you want to make sure the flour is evenly distributed. This can be made the night before, and kept in an airtight container in the refrigerator. 

Turn your stove to low-medium heat, melt some butter and drop 1/4 cupfuls of batter in the pan. I like to use my hands to shape them into little patties, before dropping them into the butter. 

Cook the pancakes 2-3 minutes per side, until golden and slightly crisp. 

Serve them up with eggs and avocado.  

As a matter of fact, I just happen to have a batch of this in my refrigerator right now - how fortunate! And though there's no one here to share it with at the moment, I'm about to seriously impress myself.