Recipe of the week: Carrot Cake Pancakes

I don't know about you, but I felt like I had explored all the culinary options I could with our winter veggies - and my word, were there some good meals!

But my inspiration hit a low recently, so I looked back over previous recipes and found this absolute gem by Elena Kier of Naked Cakes and Whole foods.

Since it's rediscovery, I've made these pancakes perhaps too much… but I simply cannot get enough of them!

Ingredients:

  • 200g Grated Carrot
  • 200g Oats
  • 2 teaspoon Baking Powder
  • 1 teaspoon Cinnamon 
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Sea Salt
  • 2 Eggs (or 2 Chia or Flax Egg)
  • 1 Cup Milk of Choice

Optional additions: a handful of sultanas, walnuts, and/or coconut. For a naturally sweeter pancake, substitute 100g of grated carrot with 100g of grated apple.

Method:

1 - Put oats in a blender and give them a good whirl, until they're headed for a flour-like consistency. To the oats add: grated carrot, baking powder, cinnamon, nutmeg, sea salt, eggs and milk. Blend well. If the mixture is too dry, slowly add extra liquid until you have a nice loose batter. If using sultanas, walnuts or coconut, stir them in now, without blending.

2 - Warm a pan over medium heat. Use a dob of coconut oil or ghee to grease the pan. (I usually make one tester pancake first, to check that the batter has sufficient liquid and the temperature is correct.) Wait to flip the pancake until you see small bubbles forming on the top, and the batter seems to have lightly ‘set’ around the edges. Then flip on over using a metal spatula and allow to cook for an additional minute.

3 - I cooked three at a time, so they were a small-medium size. You could make anything from cute pikelet size to large, though the larger they are the more you may want to lower the heat so they cook through without burning.

4 - Stack them up, cover with yoghurt, cream, coconut, maple, honey, tahini caramel -whatever! Make a beautiful leaning tower and then dive on in. Dessert as breakfast for the win.

Tidbits:

  • You can substitute flour for the oats, though you should use about 140g flour instead of 200g whole oats.
  • If you’re a sweet tooth you could add 2 Tablespoons of raw sugar to the blender mix.
  • Leftovers keep well in the refrigerator in an airtight container; they’re actually really good the next day spread with PB&J and rolled up!
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