Life is just flying by. I’m sure you know the feeling too. How is it August already??? I’m one week away from finishing the first trimester of my herbal medicine course (yippee!), and this next week is filled with exams and assignments that are due.
Gone are the days when I could leisurely make pancakes every morning. These past few weeks I have been jogging for half an hour every morning before breakfast (using Wii Fit Plus as my guide…don’t judge me…it’s practically impossible to jog “in the real world” with 3 young children in tow!), and by the time I’m finished jogging I have 3 ravenous children (plus myself) to feed. So it’s either a big batch of porridge or toast for everyone.
But on the weekends, or for afternoon tea, I like to take the time to make some blender pancakes. I use my Optimum 9400 for everything these days…these blender muffins, and their cashew icing, soups, smoothies…I know I promised to write a review of this awesome blender, and it’s coming very soon!
Using a blender has revolutionised the way I make pancakes. Previously, I would whisk my pancake batter with a fork for like 100 minutes until there were no flour lumps. These days, I just throw everything into the blender and blend for 30 seconds – meanwhile, I pre-heat my cast-iron frying pan. Using my blender also means I can easily sneak fruit and vegetables into the batter – I’ve used beetroot, apple, banana, blueberries…everything comes out smooth and creamy. These carrot pancakes are the best pancake variation I have made recently – they are my current go-to pancake recipe!
Carrot cake is one of my favourite cakes…have you seen this spiced carrot cake from my archives? I don’t know why it took me so long to convert carrot cake into pancakes though. It actually took me 25 years to realise you could do that. I mean, they’re not called panCAKES for nothing!
In other news…I recently had a guest post published on Urban Naturale: 11 Reasons To Make Green Smoothies A Daily Habit. Take a read and let me know what you think – and tell me, do you drink green smoothies everyday?
- 1 carrot
- 500ml coconut milk
- 1½ cups buckwheat flour
- 1 tbs blackstrap molasses
- 2 tbs ground flaxseed
- 2 tbs mesquite powder
- ½ tsp ground nutmeg
- ½ tsp bicarb soda
- Chop the carrot and add to the blender with the coconut milk, blend until smooth.
- Add remaining ingredients and blend until the batter is smooth.
- Heat a non-stick frying pan (I used cast-iron) over a low-med heat.
- Pour about 2tbs of batter for each pancake into the frying pan, leaving room to flip.
- Flip after 2-3 minutes, or when the top starts to dry.
- Cook for a further 2-3 minutes, remove from pan, and repeat until all the batter is used up.
- Serve immediately.
More carrot cake recipes…
Has this year gone too fast for you too?
If you have young children, what is your secret for fitting in some exercise time?
Do you LOVE blender recipes as much as I do?
Are you following Vie De La Vegan on Bloglovin’ yet? (Thank you so much if you are!!!)