Diet carrot pancakes
3 servings
40 minutes
Dietary carrot pancakes are a light and fragrant dish from American cuisine, perfect for breakfast or a healthy snack. The base of the recipe is juicy carrots that give the pancakes natural sweetness and tenderness. Yogurt replaces oil, making the baking lighter, while spices like cinnamon, ginger, and nutmeg add a warm, slightly spicy flavor. These pancakes pair wonderfully with natural yogurt, honey, or fruit puree. Due to the absence of oil in frying, they remain healthy and low-calorie, and their soft, porous texture makes them incredibly pleasant to taste. This recipe fits perfectly into a healthy diet by offering a delicious and nutritious treat without excess sugar and fat.
1
Grate the carrot on a fine grater.
- Carrot: 150 g
2
Add eggs to the yogurt, mix in flour, cinnamon, ginger, nutmeg, sweetener and sugar substitute, and mix well until smooth.
- Plain (natural) yoghurt: 300 g
- Chicken egg: 2 pieces
- Whole wheat flour (stone-ground): 120 g
- Ground cinnamon: 1 teaspoon
- Ground ginger: 0.5 teaspoon
- Ground nutmeg: 0.3 teaspoon
- Sugar substitute: to taste
3
Dissolve baking soda with lemon juice and add to the dough, mix well.
- Baking soda: 0.3 teaspoon
- Lemon juice: 1 teaspoon
4
Add the carrot and mix again.
- Carrot: 150 g
5
Fry in a non-stick pan without oil under a lid on low-medium heat, spooning the batter in a thin layer, flipping when the top dries and bubbles appear.
6
This amount of dough made 12 quite large pancakes.