Banana and Carrot Pancakes

Name: Banana and Carrot Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Bananas ripe (to peel) 14.1 oz; Carrots (to clean) 1 ½ cup; Eggs 2; Type 00 flour 0.6 cup; Brown sugar 2 tbsp; Baking powder 1 tsp; Cinnamon powder 1 tsp; Butter to taste; Chopped walnuts to taste; Natural plain yogurt to taste

Vegetarian

Difficulty: Very easy
Prep time: 15 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Andriana Kulchytska

How many variations can you make of the classic American pancakes? The answer is: many… and today we offer you one with fruit and vegetables! Yes, the banana and carrot pancakes are an easy, tasty, and nutritious recipe because the batter is enriched with the pulp of these two ingredients. The rustic touch of brown sugar and the aroma of cinnamon make them delicious in their simplicity.

Perfect for an energetic breakfast or a light and wholesome snack, the banana and carrot pancakes can be served with maple syrup and honey as in the original version, or with yogurt and dried fruit as we did!

Try these other alternative pancake recipes:

INGREDIENTS

For 12 pancakes (approximately 3-4 inches in diameter): Bananas 14.1 oz (400 g) - ripe (to peel); Carrots 1 ½ cup (180 g) - (to clean); Eggs 2; Type 00 flour 0.6 cup (80 g); Brown sugar 2 tbsp (30 g); Baking powder 1 tsp (5 g); Cinnamon powder 1 tsp

For greasing the pan: Butter to taste

For garnishing: Chopped walnuts to taste; Natural plain yogurt to taste

Preparation

How to prepare Banana and Carrot Pancakes

To make the banana and carrot pancakes, first peel the bananas and slice them, then mash 240 grams (about 8.5 oz) of pulp with a fork 1. Trim and peel the carrots, then finely grate 180 grams (about 6.5 oz) of pulp 3.

Pour the grated carrots into the bowl with the mashed bananas 4, then add the eggs 5 and the brown sugar 6.

Also add the cinnamon 7, sifted flour 8, and baking powder 9.

Mix with a whisk to combine everything and obtain a homogeneous mixture 10. Proceed to cooking: lightly grease a pan with butter 11 and pour a ladle of batter for each pancake 12.

Cook over medium heat for 2-3 minutes, then flip it to the other side 13 and cook for another 2-3 minutes 14. As they are cooked, remove the pancakes from the pan 15 and continue until the batter is used up.

Plate the pancakes 16 and garnish with walnut crumbs as desired 17. Your banana and carrot pancakes are ready to be served with yogurt 18!

Storage

It is recommended to consume the banana and carrot pancakes immediately. If necessary, you can store them in the refrigerator for one day in an airtight container.

You can prepare the batter in advance and store it in the refrigerator for up to 12 hours.

Freezing is not recommended.