Brunch pancakes with carrots and pineapples
Cakes in formCook time: 0 min.
Servings: 1
Servings: 1
Ingredients for Brunch pancakes with carrots and pineapples
| 1 | tbsp | Vanilla sugar |
| 200 | g | Icing sugar |
| 200 | g | Desiccated coconut |
| 2-3 | drops | Game boiling water |
| 250 | g | Grated carrots |
| 3 | tsp | Bicarbonate of soda |
| 300 | g | Plant margarine |
| 4 | Eggs | |
| 400 | g | Including pineapple paragraph |
| 500 | g | Sugar |
| 550 | g | Wheat flour |
Instructions for Brunch pancakes with carrots and pineapples
To prepare the Brunch pancakes with carrots and pineapples recipe, please follow these instructions:
Eggs, sugar and margarine are well piped. Carrots, pineapple mash and coconut flour are served. Mel, soda and vanilla sugar are finally added. Bring the dough into a frying pan with baking paper. Put the cake on the next row in the oven. Bake the cake for 20 min. At 175 degrees C.
Turn the oven down to 150 ° C and bag the cake for 20 minutes. Covered with almond glaze when it is cold.
tips:
Can be frozen, but do not come glaze on.
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