For the pancakes
Pour the flour, baking powder and water in a bowl. Whisk until the batter is liquid and creamy. Add the finely chopped onion and parsley, add salt and pepper. Stir again and set aside for at least an hour.

For the creamy carrot chutney
Wash and cut the carrots into cubes. Pour the carrots in a pan then add some extra virgin olive oil, ground fennel seeds, chopped chilies and salt.

Cook on medium heat until the carrots are golden. Add water and cook until water will be completely absorbed. Take ¾ of the carrots and put them in a bowl.

Add soy milk, apple cider vinegar, blend until it's creamy. Add ¼ of the diced carrots, grate fresh ginger and stir with a wooden spoon. Keep warm and set aside.

Pour a little extra virgin olive oil in a nonstick pan. When the oil is hot pour part of the pancake batter and cook two minutes on one side and one minute on the other. Repeat this step for each pancake. Serve the pancakes one on the other with the creamy carrot chutney.