So happy that I made you guys so happy with my Alo yoga gear giveaway! If you haven’t entered yet, now is the time: I’ll be announcing my winner on Wednesday of this upcoming week.
So I think you can probably guess why I decided to make carrot cake pancakes the other day. Part of it was the wholehearted response to my carrot cake cupcakes with cream cheese frosting:
And part of it was this:
The several metric tons of frozen juice pulp that dearest Valerie—who is becoming famous for her diligent juicing habits—gave me last Friday. I’ve been hard at work to use it all up. Check out raw sandwich action yesterday—that’s bread a la Valerie:
And the carrot pulp, which Valerie kindly separated, is going fast, in all sorts of carrot themed things. A few mornings ago, I thought, why not pancakes?
Why not pancakes indeed. Now, I’ll warm you: these are very healthy tasting pancakes. That is, they’re not going to necessarily please a crowd of more mainstream eaters with mainstream tastes—for that, I’ll direct you to my classic blueberry pancakes, or my chocolate chip pancakes. But these—which have a thick texture and only a very mild amount of sweetness—will be just right for my healthy food lovers out there. Orange hued and bursting with plump raisins, these guys will be a treat with some cashew butter and maple syrup, or a dollop of my raw, vegan cream cheese frosting:
or you can serve them plain, with fruit:
Either way, they are delightfully healthy and filling.
As with all of my baked goods, I’m including a gluten-free option in the instructions, below!
Carrot Cake Pancakes (vegan, can be made GF, soy free)
Makes about 4-6 pancakes
3/4 cup whole wheat pastry flour (to make these GF, try sweet white sorghum flour, GF flour mix, or brown rice flour)
1/2 cup oat flour
1 cup almond milk
1 tbsp coconut oil
1 tbsp agave syrup or maple syrup
1 tsp cinnamon
1/2 tsp ginger
2 tsps baking powder
1.5 tbsp flax meal
1 cup carrot juice pulp OR grated carrot, squeezed thoroughly with paper towel or through cheesecloth to remove excess moisture
1/2 cup raisins
1) Put a greased skillet on low heat while you prep the pancakes.
2) Mix flours, baking soda, flax meal, cinnamon, and ginger in a large mixing bowl.
3) Whisk together the coconut oil, agave, and almond milk.
4) Add liquid ingredients to dry, and then mix in the carrot pulp or grated carrot and the raisins.
5) Drop the mixture by 1/4 cup scoops onto your skillet. Flip when bubbles are appearing on top and the pancake is firm. Finish cooking the other side, and serve hot!
Along with freshly cut, farmer’s market gala apples? Talk about starting the day off right. Cramming for finals isn’t nearly as bad when there’s good food nearby.
If you’re home tomorrow morning and searching for new breakfast ideas, give these a shot! Your home will smell of winter spices, and your body will thank you for sneaking some fresh veggies into your morning meal.