To make the pancakes, beat together the powdered eggs and water in a bowl until smooth.
Add the flour and beat again to form a smooth paste.
Gradually add the milk and whisk until a smooth batter is formed.
Heat the oil in a frying pan over a medium heat. Add the grated carrot and fry for two minutes.
Add the batter and cook for two minutes. Flip the pancake over and cook for a further two minutes on the other side, until golden.
Turn out the pancake onto a large warm plate and cut into three.
To make the pineapple salsa, place all the ingredients together in a small bowl.
To serve, pour the salsa around the carrot pancake and garnish with the coriander leaves.