So let me present you my personal favourite pancake recipe: vegan, sugar free, cinnamon spiced, spelt carrot cake banana pancakes boosted with maca! If you kept up with that monster of a description, I don’t think much more introduction for these pancakes will be needed here. This is once again pretty much my basic healthy pancake recipe with minor modifications, like adding in some sneaky carrot to maximize carotene intake now that it’s summer and a pinch of cinnamon to spice them up!
Carrot cake pancakes
makes about 7 pancakes (enough for one)
What you will need:
1dl wholegrain spelt flour
1dl oat milk
1tbsp lemon juice
2tbsp ground flaxseed
1 medium grated carrot
2/3 banana (leave the rest for toppings)
1tsp maca – I use Organic Burst
1/2tsp vanilla powder
blackcurrants, banana, incaberries, tahini
How to do it?
- First prepare your flax “eggs” by mixing 2tbsp ground flaxseed with 6tbsp water and then place the mixture in the fridge to build up for about 20mins. Also combine the oat milk with 1tbsp lemon juice and place this “buttermilk” mixture in the fridge as well.
- While your eggs and buttermilk are waiting in the fridge, pre-heat your pan and grate the carrot. Also mix your spelt flour with the maca and spices, then add grated carrot and mash the banana in with a fork (you can leave the rest of the banana for decoration).
- Check your flax eggs in the fridge. If they already have a thick “egg-like” consistency, add them into the dry ingredients along with the buttermilk. Mix well with a fork.
- Cook your pancakes from both sides on the pan with a little coconut oil and enjoy them with your favourite toppings. I like to add black currants, some banana + incaberries. I just love the contrasting combination of the rather sweet pancakes with the crisp currants!