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 fragranza of cinnamon make them delicious sopra their simplicity.
Perfect for an energetic breakfast ora a light and wholesome snack, the banana and carrot pancakes can be served with maple syrup and honey as sopra the original version, ora with yogurt and dried fruit as we did!
Try these other alternative recipes:
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 4then add the eggs 5 and the brown sugar 6.
Also add the cinnamon 7sifted flour 8and baking powder 9.
Mescolanza 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 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!
For the translation of some texts, artificial intelligence tools may have been used.
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