| Ingredient | Method |
| 120g all-purpose flour 100g riped banana 75g carrot 1 tsp baking powder 1 pinch of salt 30g caster sugar 0.5 tsp baking soda 25g butter 120ml milk/water butter for frying topping: maple syrup | 1. Put all the ingredients into a blender and blitz. 2. Leave the batter for 15-20 minutes before cook. 3. Wipe excess butter from non-stick frying pan for the first time only. Pour pancakes onto non-stick frying pan. Cook about 1-2 minutes on medium heat or until pancake starts to bubble on top, then flip to other side and cook until other side is golden. If bubbles haven’t formed, it is not time to flip. May leftovers freeze well for a microwave breakfast in minutes! *makes 6-8 pancakes |
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