In this recipe, Chef Jeremy Sewall uses ripe bananas as the sugar. They have plenty of sweetness themselves but go ahead and top them with a drizzle of honey and almonds for a little “icing on the cake”. They are also dairy-free, but feel free to use cow’s milk rather than almond milk if that’s what you have at home.
I believe they are out of stock for the season, but next fall stock up on Sofra Bakery and Café’s pumpkin jam. It makes the perfect sweet topping for these.
Whole Wheat Carrot Pancakes
with honey and almonds
- 2 very ripe bananas, mashed
- 2 large eggs
- 1/2 cup whole wheat flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup almond milk
- 1/2 cup shredded/grated carrots
- 1/4 cup toasted almonds (optional topping)
- 1/4 cup honey (optional topping)
Mash bananas thoroughly.
Mix bananas, eggs, flour, salt, milk or almond milk, and baking soda, beating until you have a smooth mixture. Mix in carrots.
Warm a non-stick pan over medium heat adding 1/2 tsp of canola oil or use an oil spray to lightly coat the pan.
Pour 1/4 cup of the batter into the pan (as many times as your pan allows without crowding the pancakes). The pancakes won’t bubble quite as much as traditional pancakes so watch closely and you can peek underneath to see if the pancakes are ready to flip. They will be slightly browning.
Flip pancakes, repeat with the rest of the batter.
Serve warm with toasted almonds and a bit of honey. Or as I like it, with a little dollop of pumpkin jam or apple butter.