Carrot Pancakes with Pineapple Salsa

Whisk an egg batter, fry with grated carrots to form pancakes, and serve with a zesty honey-pineapple salsa.

Vegetarian Quick Breakfast Pancakes Pineapple Carrot

Estimated Nutrition

Calories

1045.6

kcal / serving

1045.6 kcal total

Carbs

142.2g

per serving

142.2 g total

Fat

42.1g

per serving

42.1 g total

Protein

28.4g

per serving

28.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

110

Self-Rising Flour

CondimentsSauces

tsp

Red Wine Vinegar

Dairy

tsp

Powdered Egg

290

Whole Milk

Fruits

piece

Pineapple

canned rings, finely chopped

0.5

piece

Lime

juice only

Liquids

tbsp

Water

NutsSeeds

pinch

Salt

piece

Black Pepper

freshly ground to taste

tbsp

Coriander

fresh leaves roughly chopped

OilsFats

tbsp

Vegetable Oil

tbsp

Olive Oil

Other

tsp

Honey

runny

Vegetables

piece

Carrot

grated

Method

Add flour and beat again to form a smooth paste.

Gradually whisk in milk to create a smooth batter.

Beat powdered eggs and water in a bowl until smooth.

Heat vegetable oil in a pan and fry grated carrot for two minutes.

Add batter and cook for two minutes per side until golden.

Place pancake on a warm plate and cut into three pieces.

Mix all salsa ingredients together in a small bowl.

Pour salsa around the pancake and garnish with coriander.