Carrot Pancakes

These tasty pancakes combine mashed banana and shredded carrots for a naturally sweet and nutritious breakfast. They’re served with a drizzle of honey and pomegranate seeds. You won’t believe how tasty they are!

Ingredients:

• 1 banana

• 1 free ranch egg

• 1 teaspoon of honey

• 1/4 teaspoon of baking soda

• A sprinkle of cinnamon

• 1/2 cup of shredded carrots (about 1 medium carrot)

• 3 tablespoons of whole wheat flour

• Coconut oil for frying

Toppings:

• Honey

• Pomegranate seeds

Directions:

1. Begin by mashing the banana in a bowl and then adding the egg. Whisk until smooth.

2. Add the baking soda, honey, and a dash of cinnamon.

3. Wash and shred the carrot, then mix it into the batter along with the whole wheat flour.

4. Heat a bit of coconut oil in a skillet over medium heat. Pour in the batter to create pancakes, frying each for about 4-5 minutes.

5. Flip the pancakes and cook until golden and fluffy.

6. Finish off your pancakes with a drizzle of honey and a sprinkle of pomegranate seeds.

Total calories including the toppings: 386.

1 pancake: 96,5.