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Carrot Pancakes with Pineapple Salsa

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

VegetarianQuickBreakfastPancakesPineappleCarrot

Estimated Nutrition

Per Serving Total
Calories 1045.6 kcals 1045.6 kcals
Carbohydrates 142.2 grams 142.2 grams
Fat 42.1 grams 42.1 grams
Protein 28.4 grams 28.4 grams
Cook Time
10 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
110
g
Self-Raising Flour
CondimentsSauces
2
tsp
Red Wine Vinegar
Dairy
3
tsp
Powdered Egg
290
ml
Whole Milk
Fruits
2
piece
Pineapple
canned rings, finely chopped
0.5
piece
Lime
juice only
Liquids
2
tbsp
Water
NutsSeeds
1
pinch
Salt
1
piece
Black Pepper
freshly ground to taste
1
tbsp
Coriander
fresh leaves roughly chopped
OilsFats
1
tbsp
Vegetable Oil
1
tbsp
Olive Oil
Other
2
tsp
Honey
runny
Vegetables
1
piece
Carrot
grated
1
piece
Carrot
grated

Steps

  • Beat powdered eggs and water in a bowl until smooth.
  • Add flour and beat again to form a smooth paste.
  • Gradually whisk in milk to create a smooth batter.
  • 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.