Spicy Carrot Pancake With Warm Cinnamon Honey

Foamy almond milk

Sometimes life just happens and it doesn’t turn out the way we planned it. “… Maybe our mistakes are what make our fate. Without them what would shape our lives? Perhaps if we never veered of course… we wouldn’t fall in love, or have babies, or be who we are. After all, seasons change. So do places. People come into your life and people go. But it’s comforting to know the ones you love are always in your heart… and if you’re lucky… just a plane or train ride away.“

I was going to cook vegan pumpkin chocolate pancakes and to bake vegan banana chocolate cake for my birthday but as I said, life just happens… and I didn’t have the opportunity and time to do all. Maybe a bit later… I know I will find time because the pancakes and the cake are so yum… at least in my mind !

But I brought a stunning recipe for you… instead of pumpkin I used carrot to make these soft, cute pancakes. Carrot is also orange like pumpkin (from β-carotene, which is partly metabolised into vitamin A in humans) so it makes your day bright and shiny.

These pancakes are vegan and sugar-free. I used buchkwheat, whole spelt flour and almond meal to cook them. Full of nutrients… and they are yum too! Instead of honey you can use agave, rice or maple syrup to pour over the pancakes. A real autumn Sunday indulgence… in a healthy way!

Do you want to miss it? I don’t think so!

Spicy Carrot Pancake With Warm Cinnamon Honey

Ingredients (makes 8-10 pancakes)

- 1 cup buckwheat flour
- 1/4 cup whole spelt flour
- 1/4 cup almond meal
- 1 and 1/2 tablespoons alkaline free baking powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cardamom
- 1 and 1/2 cup almond milk (you can substitute with oat or rice milk)
- 1 cup grated carrot
- 2 tablespoons coconut or sunflower oil +  for cooking
- 1/3 cup honey
- 1 teaspoon cinnamon

Method

In a bowl mix together the dry ingredients: flours, almond meal, baking powder, ginger, nutmeg and cardamom. In another bowl mix together  almond milk, coconut oil and grated carrot. Give each mixture a stir then add the wet to the dry combining just until mixed (if you find it too thick add a bit of almond milk 1 tablespoon at a time). Set aside for 5 minutes to allow the batter to rise.

Prepare a non-stick pan with 1 teaspoon coconut oil on medium heat. Spoon batter into pan, forming a pancake. Cook until lightly brown on the bottom. Turn and brown the other side.

In a small pan heat honey with cinnamon for 3-5 minutes. Serve the pancakes with this warm cinnamon honey.
Yum!