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24 Carrot Gold Pancakes

Okay, there aren’t 24 carrots in them, but you’ll feel like you’re living rich when you dine on a stack of these babies. Slather them in maple goat cheese glaze and pinch yourself because you’re dining like royalty today.

Typically orange, you can also find these rockin' roots in a host of other colours including purple, black, red, yellow and white. How fun! For most nutritional benefit carrots are best cooked. Steam 'em up or add to soups and sauces, grate in desserts (or pancakes!), or just cut 'em up to snack on, and you'll get in lots of key vitamins and also improve your ability to better see this beautiful world (thanks, beta-carotene).

Serves: 4 (makes 12-16 small pancakes)

Pancakes

  • 1 cup whole spelt or oat flour (ground oatmeal)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 2 tablespoons coconut sugar or monkfruit sweetener
  • 1 large egg
  • 1/2 cup sheep or goat or coconut yogourt
  • 1/2 cup water
  • 1 teaspoon pure vanilla extract
  • 2 cups finely grated carrots
  • butter or coconut oil, for griddle

Maple Goat Cheese Glaze

  • 1/4 cup soft unripened goat cheese
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon pure vanilla extract
  • Dash of ground cinnamon

Optional Toppings:

  • chopped walnuts
  • toasted unsweetened shredded coconut flakes
  • cinnamon
  • extra grated carrot

Preheat oven to 200°F to keep pancakes warmed as they’re fried in batches.

To make the pancakes: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. In a small bowl, whisk together the egg, sugar, yogourt, water and vanilla, then stir in carrots. Stir wet carrot mixture into dry ingredients, until just incorporated. Let rest for five minutes.

Meanwhile, make maple goat cheese glaze: In a small saucepan on low heat, melt goat cheese with maple syrup and vanilla. Stir in dash of cinnamon. Keep glaze warm on lowest heat until pancakes are ready.

Over medium heat to medium low heat, melt 1 tablespoon butter or oil in a cast-iron skillet or griddle pan. Measure a scant 1/4 cup of batter onto pan, flattening batter slightly with measuring cup. Flip once, until pancakes are golden on both sides, about 3-4 minutes per side. Transfer finished pancakes to a serving dish or tray in oven, to keep warm while repeating process with the remaining batter, adding more butter or oil as needed.

Serve warm with maple goat cheese glaze and toppings, if desired.


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