I was experimenting at breakfast with my usual healthy banana pancake recipe, and decided to add carrot to see what happened. I also substituted the wholemeal flour for almond meal to make it gluten free for a change. The result was a fritter-cake. Not quite fritters, and not quite pancakes, they were brown on the outside but soft on the inside. I'm not sure if the kids would like them, but for me, or anyone else who prefers a healthier twist on the traditional pancake, I thought they tasted great, with the hint of cinnamon spice and topped with berries and maple syrup. A fantastic way to get both fruit and veg into your breakfast on the weekend.
Banana & Carrot Fritter Cakes
1 mashed banana
3 tablespoons almond meal
2 tablespoons LSA mix (linseed, sunflower and almond)
1 tsp ground cinnamon
1/2 carrot, grated
Mash banana and egg together, add almond meal (or wholemeal flour) and LSA mix, along with cinnamon and carrot. Spoon into a hot buttered pan, brown and flip over. Cook on the other side until browned (you will find it is still a bit gooey inside).
Serve with berries on top, along with maple syrup. Makes approx. 5-6 small pancakes which would serve 2 people.