Carrot Pancakes

1. 1 Kefirpack 900 ml ≈ $2.13 75 ml
2. 2 Oat flour 30 g
3. 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
4. 4 Baking soda 1 g
5. 5 Carrots≈ $1.50 per kg 40 g
6. 6 Wheat flour 20 g
7. 7 Sugar 5 g
8. 8 Sunflower oil 5 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Whisk the egg with sugar until smooth.

2. Grind the carrot⁵ on a fine grater and mix into the egg.

3. Pour in the room-temperature kefir¹ and stir well.

4. Add the oat flour, all-purpose flour, baking soda, and mix into a lump-free batter. Let rest for 5 minutes.

5. Lightly grease a skillet and heat over medium. Cook pancakes for 2–3 minutes per side until golden and the center is set.

6. Serve warm.