Ingredients:Every. Carrot Cake, 1 banana, 200 g flour, 200 ml plant-based milk (e.g. oat milk), 1 tbsp oil
For the topping:200 g plant-based yogurt (e.g. soy- or coconut yogurt), 1 handful almonds, 1/2 lime, fresh fruits
For the pancakes, combine all ingredients in a blender and puree until the mixture is creamy and thick. The chia seeds in the Every. Carrot Cake thicken the batter - if the batter is too thick, just add some more milk.
Heat a frying pan and add a dash of oil. Pour 2 tablespoons of batter per pancake into the pan and round it. Bake on both sides for about 2 minutes.
Arrange the pancakes on a plate and spread the yogurt between them. Coarsely chop the almonds and grate the zest of the lime. Sprinkle both on top of the pancakes. Garnish with fresh fruit if desired.
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