Celery and carrot pancakes are a nutritious and delicious option to start the day.
Ingredients
- 2 eggs
- 3 carrots
- 150 g celery
- 1 cup coconut milk
- Cassava flour
- 1 tbsp parsley
- 2 tbsp olive oil
- Salt and pepper to taste
- Oregano
- Coconut oil
Preparation
- Boil the carrots and celery.
- Once soft, remove from heat and mash them into a purée. Add coconut milk, oil, eggs, oregano, parsley, salt, and pepper.
- Mix everything well.
- Then, in a bowl, add the mixture and gradually incorporate enough cassava flour until you reach a pancake-like batter consistency.
- On a griddle or skillet, grease with coconut oil and spread the batter in pancake shapes.
- Cook until golden on both sides.
- Note: We recommend serving this for breakfast with your preferred protein (chicken, turkey, fish, etc.) if you're not vegetarian.
Did you know?
Read more
Protein: 12 g
Fat: 20 g
Carbohydrates: 30 g
Fiber: 6 g
Calcium: 150 mg
Iron: 2 mg
Vitamin A: 6000 IU
Vitamin C: 15 mg
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