Breakfast

Carrot Cake Pancakes

I love to turn classic desserts into breakfast, mainly porridge and pancakes. I have made a carrot cake porridge and it was a triumph. This pancake version was no less of a success, light and fluffy, warm with spices, sweet with carrot and maple and a crunch from the walnuts. It has become a regular feature on our breakfast table.

SERVES:
4

Ingredients

Wet

1 cup plant milk

1 tbsp. apple cider vinegar

1 tsp vanilla extract

50g finely grated carrot

Dry

1 ¼ cup spelt flour (can use plain flour or buckwheat for a GF version)

1 tbsp. baking powder

2 tbsp. coconut sugar (can use caster or stevia or omit altogether)

1 tsp cinnamon

1 tsp allspice

½ tsp grated nutmeg

Pinch of salt

To serve

Maple syrup

Coconut yogurt

Toasted walnuts

Extra grated carrot

Instructions

  1. Combine the wet and set aside.
  2. Combine the dry.
  3. Gradually whisk the wet into the dry till combined and smooth, set aside. Leave for about 5 minutes or longer if you have time for the batter to rest.
  4. Prepare your toppings.
  5. Heat a large non-stick pan and add a little neutral oil to coat.
  6. Place spoon full of batter in the hot pan and cook until bubbles rise to the surface. Flip and cook for another minute or two on the other side.
  7. Do this in batches.
  8. Serve with dollops of coconut yogurt, extra grated carrot, chopped walnuts and a drizzle of maple syrup.

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