CARROT & BANANA PANCAKES!

Serves 1
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Directions

  1. 1Mash banana in a bowl.
  2. 2Mash banana in a bowl.
  3. 3Mash banana in a bowl.
  4. 4Add all the rest of the ingredients and mix until well combined.
  5. 5Add all the rest of the ingredients and mix until well combined.
  6. 6Add all the rest of the ingredients and mix until well combined.
  7. 7Lightly oil a nonstick skillet and heat over medium heat.
  8. 8Lightly oil a nonstick skillet and heat over medium heat.
  9. 9Lightly oil a nonstick skillet and heat over medium heat.
  10. 10Drop 1-2 tablespoons of batter in the pan.
  11. 11Drop 1-2 tablespoons of batter in the pan.
  12. 12Drop 1-2 tablespoons of batter in the pan.
  13. 13As soon as the pancakes are cooked enough that you can get a pancake flipper underneath without breaking, flip and cook the other side until brown.
  14. 14As soon as the pancakes are cooked enough that you can get a pancake flipper underneath without breaking, flip and cook the other side until brown.
  15. 15As soon as the pancakes are cooked enough that you can get a pancake flipper underneath without breaking, flip and cook the other side until brown.
  16. 16Serve and buon appetito!
  17. 17Serve and buon appetito!
  18. 18Serve and buon appetito!

Ingredients

  • 1 small small ripe banana
  • 1 small small ripe banana
  • 1 small small ripe banana
  • 1 small small carrot, peeled and grated
  • 1 small small carrot, peeled and grated
  • 1 small small carrot, peeled and grated
  • 40 g flour of choice
  • 40 g flour of choice
  • 40 g flour of choice
  • 1 egg
  • 1 egg
  • 1 egg
  • 0.33 teaspoon cinnamon powder
  • 0.33 teaspoon cinnamon powder
  • 0.33 teaspoon cinnamon powder
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking powder
  • Unsalted butter or coconut oil for cooking
  • Unsalted butter or coconut oil for cooking
  • Unsalted butter or coconut oil for cooking

Equipment

bowlnonstick skilletpancake flipper

Tips

  • Suitable from 6 months.
  • Store cooled pancakes in an airtight container in the fridge for up to 3 days.
  • For freezing, freeze pancakes individually on a baking sheet, then transfer to a freezer bag.
  • To reheat, use a pan or microwave until warmed through.