Carrot pancakes with almonds
2 servings
45 minutes
Recipe from Alexander Shtepa, chef of the Londri restaurant.
Calories890.9kcal
Proteins23.5grams
Fats44.7grams
Carbohydrates107.6grams
Rolled oats
200
g
Carrot
150
g
Almond milk
250
ml
Bananas
1
pc
Vegetable oil
1
tbsp
Salt
to taste
Roasted almonds
50
g
1
Mix oats, carrot pulp (50 g), grated fresh carrot (30 g), almond milk, and chopped banana.
- Rolled oats: 200 g
- Carrot: 150 g
- Carrot: 150 g
- Almond milk: 250 ml
- Bananas: 1 piece
2
Add baking powder, vegetable oil, and salt.
- Baking powder (raising agent): 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.
- 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.
