A moment of inspiration resulted in these carrot pancakes.
The ideal objective was to get pancakes that are grain free and sugar free. For this reason coconut flour became the
flour of choice.
Previous experiences of using coconut flour in a traditional
pancake recipe showed that the dough had a tendency for separation. We
countered this tendency by thoroughly stirring the mix before pouring it into
the pan for frying. This time we desired a dough that kept the distribution of
its ingredients evenly.
The solution was to make a paste like dough. The outcome was
surprisingly pleasant to work with and the baked result was very tasty. The
palm sized pancakes went well with our homemade parsley pesto as well as
with our favourite blackberry honey.
- Grain free diet
- Vegetarian diet
- Dairy free diet
- Sugar free diet (when served with parsley pesto)
Carrot pancake recipe
List of ingredients:
Serves 3 (makes about 16 pancakes - depending on serving size)
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- 300g carrots, about 2 medium sized carrots, finely grated
- 1 pinkie sized piece of fresh turmeric root, finely grated
- 1 thumb sized piece of fresh ginger root, finely grated
- 4 heaped tablespoons of coconut flour
- 6 free range eggs
- 1 teaspoon ground cumin
- 1 teaspoon baking powder
- ½ teaspoon Himalayan crystal salt
- Coconut oil for pan frying
Step by step method:
- Wash and brush or scrape the two carrots and grate them
finely with a grater or a food processor. Collect the result in a mixing bowl.
- Peel and finely grate the pieces of ginger and turmeric
root. Add them into the bowl.
- Measure four heaped tablespoons of coconut flour and mix it
with the ingredients in the bowl.
- Take an extra glass and crack the six eggs one after another
to add them to the mix.
- Mix under one teaspoon of ground cumin and baking powder and
add a half teaspoon of Himalayan crystal salt.
- Take a tablespoon and mix everything together well.
- Heat the pan at a medium heat and melt a teaspoon of coconut
oil in the pan. Take a tablespoon and spoon up slightly heaped portions of the
mix and place it into the heated pan and press them flat with the spoon. Five to six centimetres
in diameter is a good size to bake and flip so that the pancakes stay in one
piece. When browned on the fist side after 1 to 2 minutes flip the cakes to the
second side. Turn the heat down when you feel like the pancakes are burning. When done pile them on a plate.
When the whole lot is pan fried
serve the carrot pancakes with parsley pesto or honey. Should you have other serving ideas we
would love to hear about them either through the contact form or the Facebook
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Pancakes and Fritters