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Carrot-Oat Pancakes with Lemon Bean Mash

6 savory pancakes; 3 per serving with half the lemon bean mash · Active 25 min · Total 40 min

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Carrot and oats make small savory pancakes with enough structure to turn cleanly in a skillet. A lemony white-bean mash sits alongside rather than disappearing into the batter. The two parts use plain yogurt in different ways: a little softens the pancakes, and the rest loosens the mash. This is a meal for a plate and fork. Keep the cakes small so their centers cook through before the outsides become dark.

Jump to ingredients

Three carrot-oat pancakes served with lemon white-bean mash.

Grate finely enough to cook

Coarsely grated carrot can leave stiff strands inside an otherwise cooked pancake. Use the fine side of a box grater, then blot or lightly squeeze away free moisture if the carrot is very juicy. Resting the batter lets the oats absorb liquid and makes shaping easier. It should hold a small mound when spooned into the pan, not pour like a thin breakfast crepe.

Mash with a fork first

White beans do not need a blender for this accompaniment. Crush them with the yogurt and lemon, leaving some texture. A fork makes it easy to stop before the mixture becomes gluey. Warm the mash gently, stirring and adding the measured water, while the last pancake batch cooks. A smooth warm base and crisp pancake edges make a useful contrast.

Ingredients

  • 2 medium carrots, finely grated (180 g prepared)
  • 3/4 cup old-fashioned rolled oats (70 g)
  • 2 large eggs (100 g without shells)
  • 1/2 cup plain yogurt (120 g), divided equally between pancakes and mash
  • 2 tablespoons all-purpose flour (16 g)
  • 1/2 teaspoon fine salt (3 g), divided
  • 1/4 teaspoon ground black pepper (0.5 g)
  • 2 teaspoons neutral oil (10 ml), divided between batches
  • 1 can white beans (15 oz/425 g), drained and rinsed to give 240 g
  • 1 tablespoon lemon juice (15 ml)
  • 2 tablespoons water (30 ml), for the mash

Set out

Fine box grater, Mixing bowls, 10-inch/25 cm nonstick skillet, Small saucepan, Food thermometer

Allergens

Egg, Milk, Wheat, Oats. Check labels and substitutions.

Make it

  1. Mix grated carrot, oats, eggs, 60 g yogurt, flour, half the salt and black pepper. Rest for 10 minutes.
  2. Mash drained beans with remaining 60 g yogurt, lemon juice and remaining salt. Put in the saucepan with the measured water; warm over low heat, stirring, until steaming. Keep warm briefly.
  3. Heat half the oil in the skillet over medium-low heat. Spoon in half the batter as 3 small pancakes, each about 3 1/2 inches/9 cm across and 1/2 inch/1.3 cm thick. Cook for 3–4 minutes per side until golden, fully set and the centers reach 160°F/71°C.
  4. Transfer cooked pancakes to a clean plate. Repeat with remaining oil and batter. Serve 3 pancakes per person with half the warm bean mash.

A small can makes a complete accompaniment

Drain and weigh the beans rather than counting the liquid in the can as part of the meal. The mash can be made with any plain white bean already on hand. There is no need to buy a second variety for a smoother appearance.

A useful detail

If the first pancake spreads too far, let the remaining batter stand another 3 minutes. Do not add a large handful of oats, which changes both yield and texture.

Another way

  • Use 180 g finely grated parsnip instead of carrot for a firmer, less sweet pancake.
  • Replace lemon juice with 2 teaspoons cider vinegar in the bean mash, adding another teaspoon only after tasting.

Keep it well

Refrigerate pancakes and mash separately in shallow containers within 2 hours, or 1 hour above 90°F/32°C. Keep at 40°F/4°C or below for up to 3 days. Reheat both to 165°F/74°C; a dry skillet helps restore pancake edges. Add a little water when reheating the mash.