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carrot cake pancakes

Yes, it’s pancake time again! If you know me a little by now these types of recipe posts should be expected from month to month. For some, pancakes are pancakes. For me, pancakes are a canvas for thousands of flavour combinations and mouth watering textures. The layers of soft warm pancakes against melting nut and seed butters and fresh fruit is just too much to resist time and time again.

These carrot cake pancakes have made an appearance on my Instagram feed more than once, so it was only proper that they should have their place of glory on the website. I always alternate the toppings from the blueberries, tahini and marmalade seen here, through to using my dairy free yoghurt with some pan seared maple pears.

As I always say, pancakes can be quick. Once you have your basics in place it can take just as much time to make pancakes for one as it would to construct a bowl of muesli with its additional toppings. They do take a little longer to eat than a smoothie on the go of course, yet sitting down to a stack of pancakes and being in touch with the food you are eating is so much more beneficial for your digestive system.

You will notice there is no added alternative sweeteners utilised in the batter. I find the sweetness of the bananas does the trick fine. You could add a dash of sweetener of choice of course if you felt it necessary.

carrot cake pancakes

Print Recipe

serves
serves 1
preparation time
5 minutes
cooking time
5 minutes

ingredients

  • 2 heaped dessertspoons buckwheat flour
  • 1 heaped tablespoon sesame flour (or almond meal)
  • 1/2 teaspoon baking powder
  • 1 teaspoon psyllium
  • 1/2 mashed banana
  • 2 heaped dessertspoons finely grated carrot
  • 1/2 teaspoon each cinnamon and nutmeg
  • 1 dessertspoon unsweetened desiccated coconut
  • 1/4 cup rice milk
  • // toppings //
  • hulled tahini
  • generous handful of blueberries
  • 100% sugar free marmalade ( I used Dick Smith brand)
  • desiccated coconut

method

In a medium sized mixing bowl combine all the dry ingredients then stir through the mashed banana and grated carrot. Make a well in the center and pour in half of the rice milk and mix through. Slowly add more of the rice milk until you have a good pancake batter consistency. You want it to be a bit wetter than a cake batter, but not as runny as crepe batter. If you add all of the milk and need more liquid, simply add a little water.

Heat a frying pan to a medium heat and add a teaspoon of coconut oil or some olive oil. Spoon the batter into the frying pan to create three small pancakes. Allow them to cook until little bubbles form on the top of the pancakes, then flip over to cook through.

To serve, stack pancakes with layers on hulled tahini, blueberries and marmalade. Finish with a sprinkle of coconut.

nutritional information

  • These carrot cake pancakes are filled with complex carbohydrates provided by the buckwheat flour, banana and carrot. Carbohydrates provide ample fibre and slow release energy that gives the body a great start to the day.
  • Using sesame flour or almond meal in the pancakes provides extra protein. If you are able to eat eggs, then you could just use all buckwheat flour and add in an egg. Just be mindful that you will not require as much rice milk liquid overall.
  • Adding psyllium to the pancakes gives more binding capacity, as these pancakes are egg free. Psyllium is also a great source of fibre and helps lower cholesterol levels by ‘sponging’ and ‘soaking’ up cholesterol in the digestive system.
  • If you are dairy tolerant, a ricotta topping would be superb. Mix some ricotta with some cinnamon and a dash of maple and spoon over your pancake stack. Divine!

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Myreallifekitchen
Myreallifekitchen
5 months ago

this is totally happening for breakfast tomorrow morning!! Thanks Jess πŸ™‚
xx

Myreallifekitchen
Myreallifekitchen
5 months ago
Reply to  Jessica Cox

OH NO!! i just can’t seem to get past my 0% success rate with pancakes lately! Total fail this morning – completely my fault.
I’m determined though, and will make sure I’m making pancakes like your’s in no time!
I always have pancake envy when I see you IG feed!!

Amy Rathbone
Amy Rathbone
5 months ago

Can you substitute buckwheat flour for coconut flour?

McKel Hill, MS, RDN, LDN
McKel Hill, MS, RDN, LDN
5 months ago

GORGEOUS! Jessica, your photography is looking stunning lately (as always), but these backdrops with these pancakes… wow. #pancakeporn over here

JJ Tealby
JJ Tealby
5 months ago

My 3 girls all enjoyed these with maple syrup and strawberries!

Damien
Damien
5 months ago

Hi! I just wanted to know if you could substitute the Banana for anything? Because I really hate banana haha

Natassa
Natassa
5 months ago

Can you replace the psyllium husk with anything? πŸ™‚

Gabriella
Gabriella
5 months ago

Hi (: Would i be able to use coconut milk instead of rice milk??

Alex
Alex
5 months ago

Love your blog however these didn’t turn out for me either πŸ™ after adding another 1/4 – 1/2 cup of liquid they still seemed too thick and didnt cook in the middle?? despite the epic fail the flavours were to die for, definately going to try these again and work out where I went wrong!

Georgie
Georgie
5 months ago

I’m so making these this weekend. Could I make the batter Friday night?

jenny wright
jenny wright
5 months ago

i love these. i made up the batter (x 4!) using 4 eggs rather than bananas and we had for dinner last night topped with yogurt, blueberries and shredded coconut served with a side of silverbeet fried with nutritional yeast. a super easy dinner. plus i find that if i blend in the thermomix the kids don’t even complain about the carrot πŸ™‚
thanks jess
i especially love your pancake recipes x

jenny wright
jenny wright
5 months ago
Reply to  Jessica Cox

oh and some passionfruit over it too. delicious! x

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