Carrot Pancakes
How do you prepare carrot and spice pancakes?
Mix spelt flour, sugar and spices such as cinnamon and ginger. Add plant-based milk, coconut oil, grated carrot and chopped almonds. Cook portions of batter in a greased pan for 4 minutes per side. Serve these aromatic pancakes with a quick soy yogurt and maple syrup sauce.
A delicious variation on the famous American pancakes in our vegan version. A breakfast that will fill us with energy from the early hours of the morning, with so much flavor. I invite you to try it as soon as possible.
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Servings: Serves 4
Ingredients
- 260 g semi-whole spelt flour or type 2 flour
- 50 g cane sugar
- 2 teaspoons baking powder (6 g)
- 120 g cleaned carrot
- ½ teaspoon ground cinnamon
- A pinch of ground ginger
- A pinch of nutmeg
- 40 ml coconut oil
- 300 ml plant-based milk (almond, soy or rice)
- 20 g almonds
- 150 g unsweetened soy yogurt
- 2 tablespoons maple syrup
Instructions
The first thing we do is melt the coconut oil in a small pan or in the microwave, then let it cool and set aside.
Peel the carrots and grate them with a mixer or a kitchen grater. Also chop the almonds with a knife; they should remain in pieces that are not too small. Set aside.
In a large bowl, sift the flour together with the baking powder; add the sugar, cinnamon, ginger and nutmeg, and mix everything very well with a spoon.
Add the plant-based milk and oil. Mix everything until you create a smooth batter.
Finally, add the grated carrot and almonds.
Heat a non-stick pan with a little coconut oil, spreading it over the whole surface. Pour in a couple of tablespoons of pancake batter and cook for 3-4 minutes over medium heat, until you see little holes in the batter.
At this point, flip it and cook for another 3-4 minutes.
While the pancakes cook, prepare the sauce: place the soy yogurt and maple syrup in a bowl and mix well.
Serve with the soy yogurt sauce and decorate with grated carrot and chopped almonds, or in the traditional version with a little maple syrup and pieces of almond.
Enjoy your meal!
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- 260 g semi-whole spelt flour or type 2 flour
- 50 g cane sugar
- 2 teaspoons baking powder (6 g)
- 120 g cleaned carrot
- ½ teaspoon ground cinnamon
- A pinch of ground ginger
- A pinch of nutmeg
- 40 ml coconut oil
- 300 ml plant-based milk (almond, soy or rice)
- 20 g almonds
- 150 g unsweetened soy yogurt
- 2 tablespoons maple syrup