Carrot Cake Pancakes is now my son’s new favourite breakfast. We had them yesterday morning and he asked for them again this morning. Personally I think it’s the raisins I put into them. I know it’s a bit naughty but if it means I get carrots into him first thing in the morning then I’m happy. They are a great way to use up food left over in the fridge and people have been eating pancakes for thousands of years.
Pancakes are believed to be an ancient form of food as it shows that most cultures around the globe eat them. It is believed the ancient Greeks and Romans ate pancakes with honey and the Elizabethans ate them flavoured with rose water, sherry and apples. They were traditionally eaten on Shrove Tuesday or Pancake Day. It’s a day of feasting before Lent begins. Pancakes were and have always been a good way to use up the stores of food like eggs, milk, butter. It was a yummy last meal before the period of the church mandated fast.
So as pancakes have been a good way to use up food I thought about what I had left in the fridge and then I thought that carrots might be a great ingredient. They taste sweet in a carrot cake so why not combine the foods used in the cake and put them into a pancake. If my son is anything to go by then this is a brilliant combination. Well worth a try.
- Large bowls x 2
- Whisk or electric whisk
- Sharp knife
- Chopping board
- Small saucepan
- Metal spoon
- Food processor or stick blender
- Frying pan
- Ice cream scoop or a small ladle
- Fish slice
- Plastic brush
- Carrots x 2 large
- Gluten free oats x 200g
- Raisins x 100g
- Baking powder x 1 tsp
- Oat Milk x 200ml
- Eggs x 2 (large)
- Cinnamon x 1 tsp
- Coconut oil to cook the pancakes in
- Maple syrup or honey to serve
- Mix the oats, raisins, baking powder and cinnamon together in the other bowl.
- Next separate the yolk from the white of the eggs.
- Add the yolk and the oat milk to the other ingredients in the bowl or food processor and blend together.
- Peel and chop the carrots into 1 cm rounds.
- Put a saucepan of boiling water on the stove and boil the carrots until soft.
- Or you can steam them if you prefer.
- Whisk the egg whites in a separate bowl until soft peaks form.
- At this point, you should be able to turn the bowl upside down without the eggs falling out.
- Remove the carrots from the stove.
- Pour through a colander and mash with the stick blender.
- Add to the pancake mix.
- Finally fold the whites into the pancake mix with the metal spoon.
- Put the frying pan on the hob on a high to medium heat.
- To cook the pancakes make sure your pan is nice and hot.
- Put a small amount of coconut oil in the pan and use a plastic brush to cover the base.
- I have a plastic brush that you can heat to a very high temperature so it won’t melt.
- Take your ice cream scoop or ladle and fill it with pancake mixture and place it in the pan.
- Now wait and I mean wait.
- You will notice they start to cook around the outside edge of the pancake.
- This is a good time to turn them over.
- Hopefully they should be a nice golden brown colour.
- Wait for the other side to cook.
- Once they are cooked add maple syrup or honey and enjoy.
Carrot Cake Pancakes are really sweet and a great way to get extra vitamins and minerals into the body first thing. They make a brilliant breakfast but can also be a fantastic go to snack in an afternoon slump. Carrot cake pancake mix can be frozen, if you don’t use all of it. However, the pancake mix can be cooked and the individual pancakes can be frozen. My son is chief tester and I think he gives them a big thumbs up. If you decide to make these pancakes, as always, enjoy!