Carrot and coconut pancakes

4 servings

20 minutes

Carrot-coconut pancakes are a harmony of flavors and textures, combining the sweetness of carrots, the tenderness of coconut, and the aroma of vanilla. This recipe is a modern interpretation of traditional pancakes, giving them an exotic touch. Historically, such dishes emerged as a way to use seasonal vegetables and add new notes to familiar cuisine. The taste of these pancakes is soft, slightly sweet, with a pleasant coconut crunch. They are suitable for breakfast, afternoon tea or a light snack with tea, especially when paired with honey, syrup or sour cream. Easy to prepare and airy in texture, they surprise with their delicate balance of flavors and provide a sense of comfort with every bite.

Energy value per serving

• Calories: 254.6
• Proteins: 6g
• Fats: 8.7g
• Carbohydrates: 40.8g

Ingredients

• Wheat flour: 1 glass
• Carrot: 1 pc
• Coconut flakes: 3 tbsp
• Milk: 0.5 glass
• Baking powder: 2 g
• Sugar: 2 tbsp
• Vanillin: 1 tsp

Cooking steps

1. Grate the carrot on a medium grater (about 0.5 cup of grated carrot is needed).

   Required ingredients:

   • Carrot: 1 piece

2. Mix the carrot, coconut flakes, sugar, and vanillin. Mix well.

   Required ingredients:

   • Carrot: 1 piece
   • Coconut flakes: 3 tablespoons
   • Sugar: 2 tablespoons
   • Vanillin: 1 teaspoon

3. Add milk and gradually stir in the flour. It should result in a thick, sour cream-like mixture.

   Required ingredients:

   • Milk: 0.5 glass
   • Wheat flour: 1 glass

4. Fry the pancakes on both sides in butter or vegetable oil over medium heat until golden brown. Serve with sour cream, syrup, or honey.