Carrot and oatmeal pancakes
2 servings
30 minutes
Carrot-oat pancakes are tender and aromatic pancakes that combine the benefits of oatmeal and the sweetness of carrots. Their roots trace back to traditional European cuisines where vegetables often serve as a base for baking. The taste of these pancakes is soft, with light caramel notes from honey and carrots, while the texture is airy thanks to whipped egg whites. They pair perfectly with sour cream, vanilla, or jam, creating a warm and cozy dish for breakfast or tea time. These pancakes are an excellent choice for those seeking a healthy alternative to classic pancakes as they are rich in fiber and vitamins. They can be served as a standalone dish or as a sweet side with tea.
1
Heat the milk and pour it over the oatmeal. Cover the bowl with a lid and let it sit — the flakes will absorb the milk and swell.
- Milk: 5 tablespoon
- Rolled oats: 4 tablespoons
2
Grate the carrot. Separate the egg white and yolk. Add the yolk, salt, and honey to the swollen flakes and mix thoroughly. Add the grated carrot and mix again.
- Carrot: 1 piece
- Chicken egg: 1 piece
- Salt: pinch
- Honey: 1 teaspoon
3
Whip the egg whites into a stiff foam and combine with the prepared mixture.
- Chicken egg: 1 piece
4
Heat vegetable oil in a pan and cook on both sides until fully cooked and golden brown.
- Milk: 5 tablespoon
5
Serve pancakes with sour cream mixed with vanilla or jam.
- Vanilla: pinch
