Buckwheat Carrot Cake Pancakes

Yep you’ve heard right its pancake day!

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But when it comes to pancakes why does everybody think about the typical american-i-don’t-know-how-much-eggs and sugar include pancakes?

Its curious.

But as I went vegan, the first recipe I tried was, yes pancakes. Actually only for my mom ‚cause whenever we were in holidays her breakfast consisted of at least one pancake meal.
So here first reaction as she ate them was, „oh they taste really good but how did you make them, because we haven’t enough eggs there?“

Meanwhile she understood it!

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And as mentioned in the headline, there’re special pancakes.
Made with carrots and buckwheat flour.
So if you’re already searching for an healthy, easy and delicious easter brunch recipe, here we go!

In my opinion carrots and sweet or especially breakfast ideas goes hand in hand, like they’re meant to be together.

But even if you look closer none would believe a vegetable is the hiding star…

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And what about the toppings?
Some leftover buckwheat- macadamia porridge, almond chia pudding, grape flowers and ofc some peanut butter drizzle.

I must correct myself carrot-breakfast and peanut butter belongs together! Yes without any doubts.

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Here’s the recipe:

Buckwheat-Carrot Cake Pancakes:

160 grams Buckwheat-flour (or any other flour would work too)
50 ml oat milk
3 tbsp brown sugar
2 tbsp baking powder
1/2 tsp vanilla
pinch of ginger, cinnamon and salt
2-3  finely grated carrots

Almond Chia Pudding:

15 grams chia seeds
125 ml almondmilk
2 tsp shredded coconut
2 tsp almond flour

Buckwheat-Macadamia Porridge (check out my already posted recipe here)
Peanut butter
finely chopped carrot
fruit of your choice

 

Direction:

Buckwheat-Carrot Cake Pancakes:

  1. Grate 3-4 medium carrots and mix to combine all the ingredients together in a medium mixing bowl.
  2. Heat a large skillet over medium heat with a little coconut oil and pour a few tbsp onto the pan for each pancake.
  3. Allow each pancake to become bubbly on top and golden brown on the bottom before flipping. Once cooked, make a stack on a plate.

Almond Chia Pudding:

  1. Mix all the ingredients in a jar, stir well and put it overnight in the refrigerator.

 

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