I LOVE pancakes. I mean, who doesn’t? Traditional, fluffy pancakes smothered in butter and maple syrup may taste delicious but they will rapidly expand your waistline. Recently, I have been experimenting with different variations of pancakes made from ingredients like coconut flour, protein powder, and courgette. These carrot cake pancakes are one of the tastiest versions I’ve made. The carrot is naturally sweet so they don’t require any extra sweetener. The spelt flour helps bind them together and is a high-fibre, low-GI flour which is a much better option than any traditional white flours.
Why not try making these for breakfast and topping them with turkey bacon, fresh berries, or some greek yoghurt and flaked almonds? If you want them served the traditional way, cook them in Irish butter rather than coconut oil and top them with a drizzle of honey rather than maple syrup. I promise you will be pleasantly surprised at how yummy they are!
- 300g of Carrots
- 1/4 Cup of Spelt Flour
- 2 Large Eggs
- 2 tsp Baking Soda
- 1 tsp Nutmeg
- 1 tsp Vanilla Essence
- 1 tsp Ground Cinnamon
- 1 tbsp of Coconut Oil (for cooking)
- Heat up the oil in a pan.
- Peel the carrots and grate them into a large mixing bowl.
- Add the eggs and mix it up well with a fork.
- Add the dry ingredients and the vanilla essence and mix well.
- Use a 1/4 cup measure to add the mixture to the pan and cook the pancakes on a medium heat for 3-4 minutes on each side.
- Check that they are cooked all the way through before taking off the heat. They will have a slightly more moist consistency due to the carrot.
- Add your toppings and enjoy!