Carrot Cake Pancakes. Gluten- and lactose free pancakes with carrot. It doesn’t get more healthy than that and more tasty as well.
During our Holiday U made vegetable balls for the first time with our spaghetti. I normally get them at the supermarket, but I decided to make them myself this time. For this recipe I needed some carrot, but in the store were I was they only had a big bunch of carrots. So I had no choice, but what do you do with that many carrots?!
The weather doesn’t really scream for soup, but it does for pancakes, because the weather is always good for pancakes if you ask me. And during a nice morning walk with Leyla suddenly ‘carrot cake pancakes’ popped into my mind. I don’t know why, but it sound good and I started making them in the afternoon. And honestly they are really delicious.
Preparation time: 5 minutes
Baking time: Approximately 5 minutes per pancake
Amount: Depending on the size approximately 5 pancakes
- Food processor
- Frying pan (preferably 21 cm diameter)
- 100 grams carrots
- 50 grams buckwheat flour
- 25 grams honey
- 125 grams almond milk
- 1 egg
- 2 grams gingerbread herbs
- 2 grams cinnamon
- Coconut oil or butter to bake
How to make it?
First peel the carrots and cut the dirty pieces out. Put them in the food processor and process into really small pieces of carrot.
When you have the small pieces of carrot left in the food processor you can make the batter.
Add the buckwheat flour, honey, almond milk, egg and herbs to it.
You can also make the recipe nut free by replacing the almond milk.
Mix all ingredients into a smooth batter.
Put some coconut oil or butter in the pan and you can bake the pancakes
If you see the edges turning brown you can carefully flip the pancake with a spatula. Bake for another minute on the other side.
Continue baking until you are out of batter.
If you want to decorate the pancakes that is possible, and otherwise they are really delicious as well just like this.
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