Carrot pancakes

I’m a huge pancake lover. Sweet pancakes, savoury pancakes, flourless pancakes, pancakes with almond meal, pancakes for breakfast, lunch and dinner. I like them all and I don’t discriminate. These carrot pancakes are so filling, but full of great ingredients to keep you going all day. Also, the fibre of carrots is a great prebiotic for your gut! 

Serves 2+
Ingredients:
3 large fresh bananas, mashed (the more ripe the better – seriously!)
1 cup carrot, grated
1 cup shredded or desiccated coconut
1 tsp baking powder
2 tsp cinnamon
3 tsp nutmeg
+ coconut oil or butter for cooking

Method:
Mix all ingredients together until smooth. Leave to sit whilst you heat a pre-oiled pan. Using 1/4 cup at a time, spoon mixture into the pan to cook. Note: these work better as small pancakes/pikelets and do need to be cooked a bit longer so they don’t fall apart. Cook for 1-2 minutes on each side, or until golden brown.

Top it with some coconut cream & maple syrup! Yum