Pancakes are my favourite food without question! However, the standard version wreaks havoc with my digestion. I eat clean and minimise processed sugar and regular flour where possible, so pancakes are not my friend. I have several healthy recipes that I cook to satisfy my craving but
But sometimes, I want to be a little more indulgent. I developed this recipe over the summer, and it has to be the most delicious recipe I have ever created, but that might be because it’s pancakes 🙂
CARROT CAKE PANCAKES
Ingredients
2 cups of oat flour
1 tsp ground cinnamon
¼ tsp ground cloves
1 tsp baking powder
½ tsp bicarbonate soda
Pinch of sea salt
2 tbs of Organic Panella (See notes)
2 cups of grated carrot
2 eggs
1 tsp vanilla bean paste
1 cup full fat milk
½ cup walnuts roughly chopped and toasted
Cream Cheese Filling:
250g spreadable cream cheese
1 tbs maple syrup
½ tsp cinnamon
Instructions
In one mixing bowl combine the dry ingredients (flour, cinnamon, cloves, baking powder, bicarb soda, salt and panella). In a separate bowl combine the carrot, eggs, vanilla and milk, mix until well combined. Combine the dry and wet ingredients, mix to combine.
Cook pancakes in a greased fry pan, you can use butter, coconut oil or ghee. Cook over low to medium heat, they will take longer than traditional pancakes, you want the carrot to cook.
To make the filling combine all the ingredients and mix until combined and smooth in texture.
Serve pancakes with the filling and a drizzle of maple syrup.
Notes
Panella is an evaporated cane sugar that you can purchase from major supermarkets or health food stores. You can replace the Panella with equal measurements of coconut sugar or brown sugar. I also use all organic ingredients where possible.
