So, on Saturday pancakes got to me again….! I hadn’t planned for this little distraction at all since I had a nice bowl of oats lined up in my head (hmm, that sounds odd?)
But then Facebook happened and somebody had posted about pancakes- how much they really wanted some….so then I really wanted some too! So I figured I really ought to do something about that.
Meet the newest addition to the pancake family. Carrot cake pancakes!
It’s still only a relatively small pancake family but there are plenty more flavour combos bubbling away in my mind awaiting a future weekend brunch trial.
Check these ones out too:
What’s your favourite flavour?
You will see the note below about carrot content. I made these originally with quite a large carrot, and therefore the ratio of ‘wet ingredient to dry’ was fairly large as carrot releases more moisture whilst cooking. You will see from the photos that the pancakes were more dense and moist than fluffy, I liked it this way as a nice change but my mum (who I’d shared them with) preferred a slightly fluffier version. Therefore I have slightly reduced the amount of carrot in the recipe below. Also note that the carrot should be finely grated so that it cooks through quickly.
P.S wish me luck for tonight, as I have my first new Pole Fitness class to teach…I’m a big ball of nerves and excitement!
P.P.S do you notice how there are 4 pancakes in these photos yet the recipe makes 6- well guess who ate four pancakes and who ate two! (yes I was hungry!)
Recipe: Carrot cake pancakes
Makes approx. 6 smallish pancakes
- ½ cup white spelt flour
- 4 tbs oats
- 1 tsp cinnamon or mixed spice
- ¾ tsp baking powder
- pinch salt
- 1 smallish carrot finely grated (or larger carrot for a less fluffy pancake)
- ½ tsp vanilla extract
- 2 tbs maple syrup
- 1/3 – 1/2 cup orange juice
- 1tbs melted coconut butter
Mix coconut butter, orange juice and vanilla in a bowl and heat in microwave to melt the coconut butter into the mixture. Combine dry ingredients in a separate small bowl then add the wet and mix. Add finely grated carrot last and lightly mix through. Spoon dollops on a lightly oiled hot frying pan and fry till golden for a few minutes each side.
Serve with soy yoghurt and walnuts with a dusting of extra cinnamon as desired.
Note: when I first made these I added a medium- large carrot to the mixture which made for a wetter pancake due to the moisture in the carrot as it cooks. I enjoyed this texture, but if you prefer a more traditionally fluffy pancake then you may wish to reduce the carrot as noted.