Carrot and apple pancakes with rolled oats
12 servings
60 minutes
Carrot-apple pancakes with oats are a light, fragrant, and nutritious dish that is perfect for breakfast or a cozy family dinner. This recipe harmoniously combines the sweetness of apples and carrots with the tender texture of oatmeal, creating a rich flavor with subtle caramel notes. Oats give the pancakes softness while honey enhances their natural sweetness. The coating makes them crispy on the outside but tender inside. In Europe, such dishes are often prepared in the autumn-winter period when one wants to warm up and enjoy nature's flavors. These pancakes are especially good with sour cream, which adds a slight tanginess that highlights the richness of flavors. They are not only tasty but also healthy due to the vitamins and fiber found in apples and carrots.
1
We clean the carrot and chop it in a blender.
- Carrot: 2 pieces
2
Heat the pan, pour in 100 ml of water, add the carrots, and simmer until cooked.
- Carrot: 2 pieces
3
Then we chop the peeled apples in a blender and add them to the carrots. We simmer until the water evaporates.
- Apple: 3 pieces
4
Then add blended oats, a spoon of honey, a pinch of salt if desired, flour, and stir constantly until the mixture thickens.
- Hercules: 100 g
- Honey: 1 teaspoon
- Wheat flour: 1 tablespoon
- Breadcrumbs: to taste
5
Remove the dough from the heat and transfer it to another container to cool.
6
Dip the cold mixture in breadcrumbs (I used some crushed Japanese tempura coating) and form pancakes. Fry in vegetable oil over medium heat.
- Breadcrumbs: to taste
7
We serve with sour cream.