10 minutes
preparation
15 minutes
baking
0 minutes
resting time
You will need
1 pan, 1 bowl, food processor
Ingredients for the carrot cake pancakes with frosting
For 1 serving, 1 serving = 6 pancakes = 300 g (0 g of sugar)
For the batter
50 g carrot
1 banana
1 egg
70 g skyr
40 g whole wheat flour
1 tsp cinnamon
1 tsp baking powder
15 g walnuts, chopped
1 tsp canola oil
For the frosting
125 g skyr
3 dates
For the garniture
some grated carrot
2 walnuts
some cinnamon
If this recipe is not sweet enough for you, feel free to use sugar. Just remember to track the amount.
Preparation
Step 1:
Wash 50 g of carrot thoroughly and finely grate it with the peel on.
Step 2:
Mash 1 banana with a fork and combine it with 1 egg, 70 g of skyr, 50 g of grated carrot, 40 g of whole wheat flour, 1 tsp of cinnamon, 1 tsp of baking powder, and 15 g of walnuts in a small bowl using a spoon.
Step 3:
Grease a pan with 1 tsp of canola oil. Add the batter to the pan over medium heat and cook about 6 medium-sized pancakes.
Step 4:
Blend 125 g of skyr and 3 dates with a food processor until a smooth mixture forms.
Step 5:
Stack the pancakes and spread the frosting on top. Garnish with 2 walnuts and the remaining grated carrot. Finally, sprinkle with cinnamon.
When stacking the pancakes, add 1 tsp of frosting on each pancake (see video).