Sweet Carrot Pancakes

A confession: I tend to be ridiculously persistent/stubborn once I really set my mind on something. An example: yesterday was spent entirely on trying to make gluten-free savory carrot pancakes that would not use Middle Eastern spices. Six batches and not a single one that I would want to post. With no more room for tasting and only two carrots left, I called it quits for the day, but added the recipe to a list of ongoing projects. (It’s another issue that I’m very selective with those challenges and, unluckily, I have yet to trick my brain into getting this fixated on something truly productive, like studying, and it’s about time…)

In the morning I decided to try a sweet version, something reminiscent of carrot cake, but more breakfast appropriate, less sweet, heavier on the produce and lighter on the flour. For as much as this sounds like an easier quest, I never excelled the skill of pancake making, neither in the area of frying nor mixing the batter. I’m much more of a crepe person, having spent hours on mastering these when I wanted to impress someone I’ve really liked at the time. I’ve continued to make friends with cooking crepes in the background. A truly valuable competence.

Anyways. Sweet Carrot Pancakes. Rather soft and tender than fluffy, a good carrier for any volume of fruit.

carrot pancakes tall

Sweet Carrot Pancakes

 

Ingredients:

(makes 8-10)

 

2 small-medium carrots

1 tbsp ground flaxseed + 3 tbsp hot water

6 tbsp flour

1 tsp cinnamon

pinch each: salt, nutmeg, ground ginger  (adjust the spices to your liking, I added more ginger at the end)

½ tsp baking powder

½ tsp baking soda

3 tbsp neutral oil

4-5 tbsp soy milk

2 tbsp sugar

3 tbsp cooked amaranth (or nut flour)

2 tbsp toasted hazelnuts, chopped

to serve:

Oat Cream (not pictured)

2 tbsp oats

4 tbsp hot water

pinch both cinnamon, salt

½ small orange, zest and juice

2 tbsp icing sugar

an apple, a handful of strawberries, some extra chopped hazelnuts, agave, anything you like really

How to:

If making the oat cream, begin the preparation by soaking the oats in measured hot water.

In a medium-sized bowl, mix the flax and water, set aside.

Peel and shred the carrots, set aside.

Add the flour and other dry ingredients into the bowl with flax, which should be thick and gel-like at this point; mix the powders roughly before adding milk and oil, then mix to combine everything evenly. Add the carrots, chopped nuts and amaranth (or other cooked grain, or nut flour). Mix. If the batter is too thick, add a tablespoon of milk.

Spread half a tablespoon of neutral tasting oil on a medium-sized pan, place on medium heat. The pancakes end up very soft, but they need a little bit of help from the oil to come together at this point.

Take one tablespoon of the batter, spread into a circle, repeat as many times as the pan allows. Flip once the pancakes begin to bubble and look cooked on the sides, cook for another  1-2 minutes.  Repeat until the batter is all cooked. Cover with foil for them not to cool down.

If making the oat cream, blend the soaked oats with the rest of the ingredients.

Chop an apple into thin slices.

Make stacks alternating slices of the fruit and pancakes. Finish with a strawberry (I find the tart flavor very nice against the sweetness), a sprinkle of hazelnuts, and some cream.

I ended up eating mine like soft tacos, the cream and apple inside a pancake folded in half.

 
strawberry closeup
carrot pancakes