Breakfasts

Carrot Cake Buckwheat Pancakes

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 Buckwheat Pancakes

Gluten free & vegan pancakes with a sneaky vegetable! This pancakes will remind you of eating carrot cake. Vegan cream cheese topping is optional.
Recipe type: Breakfast
Serves: 18
Prep Time 2 mins
Cook Time 10 mins
Total Time 12 mins

Ingredients
  

  • 1 carrot
  • 500 ml coconut milk
  • 1 1/2 cup buckwheat flour
  • 1 tbs blackstrap molasses
  • 2 tbs ground flaxseed
  • 2 tbs mesquite powder
  • 1/2 tsp ground nutmeg
  • 1/2 tsp bicarb soda

Instructions
 

  • 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.