Carrots are a great source of vitamins and fibre, while oats provide heart-healthy whole grains. The ripe bananas add a natural sweetness, so there’s no need for added sugar. These pancakes can be enjoyed at any time of the day for breakfast, a quick snack or even as a dessert.
Ingredients:
- 100 g instant oatmeal (about 1 jar)
- 3 medium carrots (about 200g), grated
- 2 ripe bananas (medium, about 350g), mashed
- 2 eggs
- Coconut oil or clarified butter (for greasing)
Method:
In a large mixing bowl, mix the oats with the grated carrots.
Add the mashed bananas and mix well.
Beat the eggs and fold into the mixture, making sure everything is evenly mixed.
Heat a non-stick frying pan over a medium heat and grease it with a little coconut oil or clarified butter.
Using a spoon, shape the mixture into small patties and place on the pan.
Cook for about 3-4 minutes on each side or until golden brown and firm to the touch.
When cooked, transfer the fritters to a plate lined with kitchen paper to absorb any excess oil.
