Carrot pancakes are a delicious dish that can be prepared with a minimum of ingredients and culinary skills. The output is a tasty and healthy product, no less satisfying than regular pancakes but much more nutritious and good for your belly. My little one loves the orange color, and these are her favorites. It is known that carrots contain a large amount of carotene, fiber, pectin, vitamins B, C, K, E, iodine, magnesium, potassium, and more. Carrots have lots of antioxidant and fiber that removes toxins and activates all metabolic processes in the body.
Contrary to popular belief, carrots do not contain vitamin A. They are a source of beta-carotene, from which vitamin A is formed, but for this to happen, animal or vegetable fats are needed. Therefore, carrot dishes are recommended to be consumed with some source of fat, such as coconut oil, avocado oil, and/or butter.
All of the above is a good reason to include carrot pancakes in your diet, especially since carrots are one of the most affordable foods that can be easily found in any kitchen.
Here is a basic time-tested recipe without unnecessary frills.
- 3 large carrots;
- 3 eggs;
- 2-3 tablespoons wheat flour;
- a pinch of salt;
- 1 tablespoon avocado or coconut oil.
- Wash, peel and grate carrots. In order not to lose a lot of juice, it is better to use a coarse grater.
- In a separate bowl, break the eggs and beat a little.
- Mix eggs with grated carrots, add flour and salt.
- Mix the resulting minced meat well.
- Heat vegetable oil in a frying pan. Spread the pancakes on the pan with a tablespoon.
- Fry on both sides, 3-4 minutes on each side. Add a little more oil, if necessary, to keep the pancakes from sticking.
Tip: Sometimes I like a more fluffy texture – a food processor or a blender helps better to blend the carrots into a finer texture, so your child may not be able to guess that the pancakes are made from carrots!