Carrot Cake Pancakes
These are not only delicious and reminiscent of your favourite carrot cake, they are also good for you! With no added sweeteners and completely gluten and dairy free, these are as tasty as they are good for you and make the perfect Sunday brunch or dessert.
Yield
4 servingsPrep
10 minCook
5 minReady
18 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
buckwheat flour
2 heaped tablespoons |
|
| 1 | tablespoon |
coconut flour
|
* |
| 1 | tablespoon |
coconut, shredded (desiccated)
|
*
|
| ½ | teaspoon |
baking powder
|
|
| 1 | teaspoon |
chia seeds
|
* |
| ½ | teaspoon |
cinnamon
or to taste |
|
| ½ | teaspoon |
nutmeg
|
|
| ½ | each |
bananas
ripe, mashed |
|
| 2 | tablespoons |
carrots
heaped tablespoons, grated |
|
| ¼ | cup |
milk
plant-basd (nut milk, rice milk) |
|
| 1 | tablespoon |
coconut oil
|
* |
| Toppings suggestions | |||
| 1 | x |
blueberries
or other fruit |
*
|
| 1 | x |
pepitas (pumpkin seeds)
|
*
|
| 1 | x |
yogurt
coconut yogurt |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
buckwheat flour
2 heaped tablespoons |
|
| 15 | ml |
coconut flour
|
* |
| 15 | ml |
coconut, shredded (desiccated)
|
*
|
| 2.5 | ml |
baking powder
|
|
| 5 | ml |
chia seeds
|
* |
| 2.5 | ml |
cinnamon
or to taste |
|
| 2.5 | ml |
nutmeg
|
|
| 0.5 | each |
bananas
ripe, mashed |
|
| 3E+1 | ml |
carrots
heaped tablespoons, grated |
|
| 59 | ml |
milk
plant-basd (nut milk, rice milk) |
|
| 15 | ml |
coconut oil
|
* |
| Toppings suggestions: | |||
| 1 | x |
blueberries
or other fruit |
*
|
| 1 | x |
pepitas (pumpkin seeds)
|
*
|
| 1 | x |
yogurt
coconut yogurt |
*
|
Directions
In a medium sized mixing bowl combine all the dry ingredients then stir through the mashed banana and grated carrot.
Make a well in the center and pour in half of the plant-based milk and mix through.
Slowly add more of the milk until you have a good pancake batter consistency.
You want it to be a bit wetter than a cake batter, but not too runny.
If you add all of the milk and need more liquid, simply add a little water.
Heat a frying pan to a medium heat and add coconut oil.
Spoon the batter into the frying pan to create three small pancakes.
Allow them to cook until little bubbles form on the top of the pancakes, then flip over to cook through.
To serve, stack pancakes with layers of coconut yoghurt, blueberries or your favourite fruit.
Notes:
Don't overheat your frying pan or you will burn the pancakes - be patient! If you don't like the taste of nutmeg, omit it completely or add more cinnamon. You can easily double or triple the recipe to make more servings.
Adapted from begoodorganics. com.
Photo credit begoodorganics. com.
