John Myers
Breakfast: Carrot Pancakes with Sweet Lupine Flour
The perfect breakfast: carrot pancakes with sweet lupine flour recipe with a picture and simple step-by-step instructions.
- 125 g Carrot
- 70 g Oatmeal
- 60 g Sweet lupine flour
- 60 g Wholemeal spelled flour
- 1 tsp Cinnamon
- 1 tsp Tartar baking powder
- 150 g Peeled bananas, about 2 pieces
- 100 ml Oat milk
- 125 ml Sparkling water
- Coconut oil for frying
- Finely grate the carrots and finely grind the oatmeal. Puree the bananas and oat milk and mix with the grated carrots. Stir in the ground oatmeal, flour and sweet lupine flour, cinnamon and baking powder. Finally stir in the mineral water briefly. Let stand a few minutes.
- Spread a heaped tablespoon of batter per pancake in the heated coconut oil to form a small circle (approx. 10 cm diameter) and bake for approx. 4 minutes until small bubbles form on the top, turn and finish baking from the other side. The pancakes taste delicious when drizzled with honey or maple syrup.
Tips:
- Depending on the consistency of the dough, add a shot more of the mineral water. It should be medium. If no children are eating, 1/2 teaspoon of ground ginger in the batter also tastes delicious. The sweet lupine flour makes the pancakes rich in protein and a nice yellow color.
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