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Carrot pancakes with almonds

2 servings

45 minutes

Recipe from Alexander Shtepa, chef of the Londri restaurant.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

890.9

kcal

23.5g

grams

44.7g

grams

107.6g

grams

Ingredients

2servings

200

g

150

g

250

ml

1

pc

1

tbsp

Baking powder (raising agent)

0.5

tsp

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:
1. Rolled oats: 200 g
2. Carrot: 150 g
3. Carrot: 150 g
4. Almond milk: 250 ml
5. Bananas: 1 piece

2
Add baking powder, vegetable oil, and salt.
Required ingredients:
1. Baking powder (raising agent): 0.5 teaspoon
2. Vegetable oil: 1 tablespoon
3. 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:
1. 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.

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