I have a file box where I keep interesting and creative ideas for recipes that I either come up with myself, or that I find in magazines and elsewhere. It’s full of exciting things that I’ve labeled “re-create” because they don’t fit a gluten free/grain free, dairy free, lifestyle. And of course those of you who’ve been following me for a long time know that’s the very reason I started this blog. To prove to people that those of us with food allergies CAN eat delicious, lovely, satisfying foods just like everyone else – with a little forethought and tweaking.
This pancake recipe was inspired by a mainstream (full of allergens) recipe I tore out of a magazine in 2010! I was a little shocked myself to see that date, actually. I’ve been lugging around a file box of ideas with me for at least 8 years. That means those inspiring ideas have moved with me back and forth from one end of the country to the other – twice. I only keep things I’m very serious and excited about so that should tell you how I feel about these pancakes. I was thrilled that I could use the magazine’s idea of a carrot cake pancake and make it my own allergen free treat.
I haven’t eaten carrot cake in many years. It used to be a staple on Easter and other celebratory holidays. So as I was thumbing through my file box the other day and ran across the carrot cake pancakes inspiration…well, sign me up! I’m used to baking with gluten free and grain free flours now so trying to create my own allergen free recipe wasn’t difficult. In fact, it worked the first try. Now that I’ve been able to create a carrot cake pancake mix that works well, I don’t foresee any issues in the future with being able to create a carrot cake recipe – so stay tuned!
This recipe could be very versatile. That’s something that’s important to me – to have a base to work from where I can switch up flavors and add things. These would also be great with the addition of unsweetened shredded coconut, raisins, and walnuts in the batter. You could also try toasted coconut along with the toasted nuts on top if you don’t want it in the batter. You could play with the texture of the carrots as well. I did a fine grate, but I think I may have even been happier with a medium grate.
Purple carrots would make them fun for kids, even grated beets. If you add grated beets, they’ll likely turn your batter red which would be fun. I would add 2 or 3 extra Tablespoons of coconut sugar to offset the earthy tone of the beets. You could also do grated apple (pat them dry first). You could do candied nuts on top, or add miniature chocolate chips or other diced dried fruits. For a kids sleepover breakfast you could do s’more pancakes with marshmallows and chocolate chips and then add crumbled graham crackers on top.
The options are only as limited as your imagination and the willingness of your palette!
Carrot Cake Pancakes with Cinnamon Syrup
1/4 Cup of Chopped Toasted Pecans
1/2 Cup of Buckwheat Groat Flour (ground buckwheat groats)
1/4 Cup of Coconut Flour
1/2 Cup of Arrowroot
2 teaspoons of Double Acting Baking Powder
1 teaspoon of Baking Soda
1 1/2 teaspoons of Ceylon Cinnamon
1/2 teaspoon of Sea Salt
1/4 teaspoon of Ground Nutmeg
1/8 teaspoon of Ground Ginger
1/8 teaspoon of Ground Cloves
1/4 Cup of Coconut Sugar
1/2 Cup of Full Fat Coconut Milk
1/2 Cup Water
1 Tablespoon of Fresh Lemon Juice
1 Tablespoon of Avocado Oil
2 teaspoons of Pure Vanilla Extract
2 Cups of Finely (or medium) Grated Carrots
Pure Maple Syrup
Dairy Free Butter
(For the cinnamon syrup: Simply add however much syrup you think you’ll need to a bowl, add about 1/2 – 1 teaspoon of cinnamon and whisk to combine. When pancakes are done, heat the syrup, whisk again, and serve with the pancakes.)
Whisk dry ingredients together. Whisk coconut milk, water, and lemon and let sit for 10 minutes. Add the oil, vanilla, and eggs, and whisk until frothy. Add to the dry ingredients and mix until combined. Fold in carrots.
Heat and butter a skillet. Cook pancakes until bubbles form on top and the underside is golden. Flip and cook for about 2 more minutes until done.
Serve with dairy free butter (or regular) and cinnamon syrup above.