Carrot Pancakes with Yogurt and Pecans

Ingredients

• Oats4 tablespoon (40 g)
• Egg1 count (55 g)
• Egg White1 count (40 g)
• Carrot1/2 medium (30 g)
• Pecans3 half (12 g)
• Yogurt1/4 cup (60 g)
• Cinnamon1 pinch (1 g)
• Ground Ginger1 pinch (1 g)

Instructions

1. 1

   Step 1

   If you don't have oat flour available, simply add rolled oats to a blender and blitz for about 15 seconds until you have a powdery flour.

2. 2

   Step 2

   Mix the oat flour with the egg, egg white, stevia and add baking powder or nutmeg if desired. Let stand for 5 minutes.

3. 3

   Step 3

   Grate the carrot, chop the walnuts and add to the mixture. If desired, you can set aside some pecans for garnish.

4. 4

   Step 4

   Next, place a non-stick pan over medium heat until heated.

5. 5

   Step 5

   Once heated, add 3 - 4 servings of the mixture and place them on the pan.

6. 6

   Step 6

   Let them cook for 2 - 3 minutes per side or until the bottom has set and flip over.

7. 7

   Step 7

   If you do not have this type of pan, add some oil.

8. 8

   Step 8

   Serve with yogurt and garnish with pecans.

9. 9

   Step 9

   Remember that you can use stevia or the sweetener of your choice. For example, erythritol, sucralose, xylitol, monk fruit, etc.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Carrot Pancakes with Yogurt and Pecans can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.