I am 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 like a gentle toothbrush on your digestive system

Serves 2+
v, df, gf

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, for cooking

Method:
Mix all ingredients together until smooth. Leave to sit whilst you heat a pre-oiled pan. Spoon tablespoon sized amounts of 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