CARROT & BANANA PANCAKES

Ingredients: * 1 small ripe banana * 1 small carrot, peeled and grated * 40g flour of choice - I used white spelt flour * 1 egg * 1/3 teaspoon cinnamon powder - optional * Optional, 1/2 teaspoon baking powder - to make them fluffier * Unsalted butter or coconut oil for cooking Method 1. Mash banana in a bowl. 2. Add all the rest of the ingredients and mix until well combined. 3. Lightly oil a nonstick skillet and heat over medium heat. 4. Drop 1-2 tablespoons of batter in the pan. 5. As soon as the pancakes are cooked enough that you can get a pancake flipper underneath without breaking, flip and cook the other side until brown. 6. Serve and buon appetito! 😋 👶🏼 Suitable from 6 months ❄️ Store cooled pancakes in an airtight container in the fridge for up to 3 days. For freezing, freeze pancakes individually on a baking sheet, then transfer to a freezer bag. To reheat, use a pan or microwave until warmed through.