Carrot Cake Pancakes
- Number of Servings: 4
Ingredients
yogurt topping:1 cup plain yogurtjuice from 1 lime1/2 tsp vanilla extract1 tbsp maple syruppancakes:2 tbsp ground salba seeds1/4 cup + 2 tbsp water3/4 cup vanilla soy milk 1.5 tsp apple cider vinegar3/4 cup whole wheat flour1/2 cup white flour1 tbsp baking powder2 tsp ground cinnamon1/4 tsp ground nutmegpinch of salt2 tbsp maple syrup1 tbsp melted coconut oil2 cups finely grated, loosely packed carrotshandful of toasted almonds, chopped
Make the yogurt topping: Combine the yogurt, lime juice, vanilla and lime juice. Scrape cream into a container and refrigerate until ready to serve (it will firm up a bit).
Stir the ground salba seeds and 1/4 cup + 2 tbsp water together until combined. Set aside for 5 minutes or until the mixture gels.
Stir the apple cider vinegar into the soy milk and allow it to curdle for a few minutes.
Make the pancakes: Combine the whole wheat flour, white flour, baking powder, cinnamon, nutmeg and salt in a large bowl and whisk together. Form a well in the middle of the flour mixture. Add the maple syrup, coconut oil, salba gel and curdled milk mixture. Stir until just combined. Fold in grated carrots gently.
Cook pancakes: Heat a large saute pan to medium-low. Spray pan with warmed coconut to get started. Once it’s heated up, place 1/4 cup portions of batter into the pan (not too many at a time!). Cook until bubbles start appearing on the surface and bottom edge looks slightly browned. Flip it over and repeat cooking process. Repeat with remaining batter, keeping cooked pancakes warm.
Serve hot with yogurt and chopped almonds.
Serving Size: Makes 8 pancakes
Number of Servings: 4
Recipe submitted by SparkPeople user MADEMCHE.
Stir the ground salba seeds and 1/4 cup + 2 tbsp water together until combined. Set aside for 5 minutes or until the mixture gels.
Stir the apple cider vinegar into the soy milk and allow it to curdle for a few minutes.
Make the pancakes: Combine the whole wheat flour, white flour, baking powder, cinnamon, nutmeg and salt in a large bowl and whisk together. Form a well in the middle of the flour mixture. Add the maple syrup, coconut oil, salba gel and curdled milk mixture. Stir until just combined. Fold in grated carrots gently.
Cook pancakes: Heat a large saute pan to medium-low. Spray pan with warmed coconut to get started. Once it’s heated up, place 1/4 cup portions of batter into the pan (not too many at a time!). Cook until bubbles start appearing on the surface and bottom edge looks slightly browned. Flip it over and repeat cooking process. Repeat with remaining batter, keeping cooked pancakes warm.
Serve hot with yogurt and chopped almonds.
Serving Size: Makes 8 pancakes
Number of Servings: 4
Recipe submitted by SparkPeople user MADEMCHE.
Nutritional Info Amount Per Serving
- Calories: 382.4
- Total Fat: 15.0 g
- Cholesterol: 5.0 mg
- Sodium: 484.6 mg
- Total Carbs: 55.7 g
- Dietary Fiber: 8.9 g
- Protein: 11.3 g