CARROT & BANANA PANCAKES!
Serves 1
Directions
- 1Mash banana in a bowl.
- 2Add all the rest of the ingredients and mix until well combined.
- 3Lightly oil a nonstick skillet and heat over medium heat.
- 4Drop 1-2 tablespoons of batter in the pan.
- 5As 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.
- 6Serve and buon appetito!
Ingredients
- 1 small small ripe banana
- 1 small small carrot, peeled and grated
- 40 g flour of choice
- 1 egg
- 0.33 teaspoon cinnamon powder
- 0.5 teaspoon baking powder
- 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.
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