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Golden Banana & Carrot Oat Pancakes

Golden Banana & Carrot Oat Pancakes

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Ingredients

  • 1 ripe banana
  • 1 medium carrot
  • 1 egg
  • 60 g rolled oats
  • A little oil for frying
  • Honey for serving

Instructions
 

  • Prepare the oats.Grind the rolled oats in a blender or coffee grinder until they resemble flour.
  • Prepare the banana.Peel the banana and mash it thoroughly with a fork until it forms a smooth purée.
  • Grate the carrot.Peel the carrot and grate it finely so that the small pieces distribute evenly through the batter.
  • Mix the banana and egg.Add the egg to the mashed banana and stir thoroughly until the mixture is even, then add the grated carrot.
  • Add the oat flour.Add the 60 g of ground oats and mix until no dry pockets remain, then leave the batter to rest for 5 minutes so the oats can absorb excess moisture.
  • Check the consistency.Make sure the rested batter is thick and falls slowly from a spoon rather than running freely.
  • Heat the pan.Warm a frying pan over medium-low heat and lightly coat it with a little oil.
  • Portion the pancakes.Place approximately 1–1½ tablespoons of batter into the pan for each small pancake.
  • Cook and turn.Cook the pancakes for approximately 2–3 minutes on the first side until the underside is browned, then carefully turn them and cook for another 1–2 minutes.
  • Finish and serve.Transfer the warm pancakes to a plate and drizzle with honey immediately before serving.

Notes

Some of the most satisfying breakfasts begin with ingredients that look almost too ordinary to be exciting. A ripe banana, a crisp carrot, one egg and a handful of oats are all you need to create these naturally golden little pancakes. The banana brings sweetness and moisture, while the finely grated carrot adds colour, freshness and a delicate vegetable note. Instead of using ready-made  flour, the oats are ground into a fine flour, giving the pancakes a wonderfully wholesome texture. The batter is deliberately thick, because a loose mixture would spread too quickly and make these small pancakes difficult to turn. The secret is not complicated technique but patience, especially during the first few minutes in the pan. A gentle heat allows the centre to cook before the outside becomes too dark. Once flipped, the pancakes become beautifully tender inside with lightly browned edges that make every bite more inviting. A final drizzle of honey adds just enough sweetness to make the simple ingredients feel surprisingly indulgent. 

Nutrition

Serving: 157gCalories: 270kcalCarbohydrates: 44.8gProtein: 9.2gFat: 7.2gSaturated Fat: 1.5gPolyunsaturated Fat: 1.9gMonounsaturated Fat: 3.2gCholesterol: 93mgSodium: 58mgPotassium: 477mgFiber: 5.6gSugar: 17.2gVitamin A: 2718IUVitamin C: 7.1mgCalcium: 44mgIron: 2mg