Carrot pancakes

Ingredients for 12 servings:

• 250 g carrot(s)
• 1 lemon(s), untreated
• 75 g butter
• 130 g honey
• ¼ tsp vanilla, ground
• 3 egg yolks
• 250 g hazelnuts, ground / almonds
• 100 g flour (whole wheat flour)
• 3 egg whites
• Butter, for a 24 cm frying pan

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Ingredients for a 24 cm Ø pan: 250 g medium-finely grated carrots, 1 unripe lemon – zest + juice (measure 1 tbsp), 75 g butter with about 130 g honey + 0.25 tsp ground vanilla, cream with juice + zest until fluffy. Then stir in 3 egg yolks + 250 g ground hazelnuts + 100 g whole wheat flour + carefully fold in 3 stiff egg whites. Grease the pan. Pour in the batter and smooth it out. Bake the cake on level 1.5 of three possible levels, covered, for about 40 minutes until browned on the bottom. Remove the pan from the heat + let the batter set with the lid open for about 20 – 30 minutes, remove and let cool on a wire rack. 6 g protein, 20 g fat, 19 g carbohydrates + 6 g fiber per piece. For 12 pieces, about 1165 kj / 275 kcal.