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
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.
