Carrot pancakes with almonds

2 servings

45 minutes

Recipe from Alexander Shtepa, chef of the Londri restaurant.

Energy value per serving

• Calories: 890.9
• Proteins: 23.5g
• Fats: 44.7g
• Carbohydrates: 107.6g

Ingredients

• Oat flakes: 200 g
• Carrot: 150 g
• Almond milk: 250 ml
• Bananas: 1 pc
• Vegetable oil: 1 tbsp
• Baking powder: 0.5 tsp
• Salt: to taste
• Roasted almonds: 50 g

Cooking steps

1. Mix oats, carrot pulp (50 g), grated fresh carrot (30 g), almond milk, and chopped banana.

   Required ingredients:

   • Oat flakes: 200 g
   • Carrot: 150 g
   • Carrot: 150 g
   • Almond milk: 250 ml
   • Bananas: 1 piece

2. Add baking powder, vegetable oil, and salt.

   Required ingredients:

   • Baking powder: 0.5 teaspoon
   • Vegetable oil: 1 tablespoon
   • Salt:  to taste

3. Blend into dough using a blender. Separately, coarsely grind the almonds in a blender and add them to the mixture.

   Required ingredients:

   • Roasted almonds: 50 g

4. Make thick pancakes from the resulting mixture and fry them on both sides in vegetable oil until golden brown, then send them to an oven preheated to 200 degrees for 5 minutes.

5. Can be served with anything, but the chef's choice is sea buckthorn, as carrot and sea buckthorn are a feast for the receptors.