Today I will share with you, with great pleasure, the recipe for my new obsession : The vegan carrot pancakes that not only are they delicious, but they are also super healthy! No sugar or other sweeteners and low in gluten, they are my last thought at night and my first thought in the morning.
The basis for this recipe was created by Niki Martimianaki. Niki is a remarkable nutritionist specializing in therapeutic and sports nutrition and total vegetarianism (vegan), recommended to me by Nikki Hayia, also known as lady papaya. I recently had a session with Niki and I acquired useful information about what I can do to take even more care of my diet, what dietary combinations to prefer and much more. Among Niki’s suggestions was this recipe for carrot pancakes. I was excited for many reasons but the main one was that vegan and gluten free pancakes are rarely successful. They usually come out either too flat, or too watery, or just don’t come off the pan at all.
Well, these carrot pancakes are to die for!
I don’t think that you need any more reasons to try this, but nontheless, these pancakes are :
- Low in gluten
- Super easy
- A success in baking
- + The sweetener used in the garnish is molasses, which is the healthiest and most nutritious sweetener.
With Niki’s permission, I share the recipe for the best pancakes I have tried so far! Try them, and you will remember us!
How to make my beloved carrot pancakes
Ingredients for the dough (8-10 pancakes, 2 servings)
- 2 medium-sized carrots, 144 gr.
- 150 gr. / 1 cup dinkel flour (or any other flour, eg chickpea flour)
- 160 gr. / 1 cup homemade oat milk (here’s how to make your own, at home)
- 12 gr. / 1 tbsp organic apple cider vinegar like this
- 8 gr. / 1 tsp baking powder
- 12 gr. / 1 tbsp sesame oil like this
- 1/2 tsp of Ceylon cinnamon
- 1/2 tsp turmeric
- 1/2 tsp of ginger powder
- The basic ingredients for a good pancake are carrot, flour, milk, vinegar and baking powder. I add sesame oil for more moisture and help in baking. I add cinnamon and ginger for flavor and turmeric for an even more intense golden color.
- It’s crazy how this batter has 0 sweeteners, and yet it turns out delicious! Long live the carrot!
- You can garnish the carrot pancakes with any ingredients of your liking.
- For more energy and nutrients, I used tahini with extra protein and molasses. The taste is really wonderful and filling.
- Thanks to nutritionist Niki Martimianaki, I discovered Emelia molasses which is sweet and tasty and helped me cut out honey (vegan). Yay!
- Cup, tablespoon, dessert spoon or scale / counter
- Non-stick pan
- Grate the carrots and put them in a bowl. Use the side of the grater that makes them very thin
- In the same bowl, pour all the ingredients and mix well until you have a homogeneous mixture. You want the mixture to be like that of the cake, and a little more liquid. It’s convenient for me to throw them in the bowl in this order: carrot, flour, baking powder, milk, vinegar, sesame oil and then all the spices.
- Put the non-stick pan on medium heat.
- Once the pan is warm, add a tablespoon of the mixture and spread it with very light movements. This will be the first pancake.
- After about 50 seconds, one side is cooked. Using the spatula, turn the pancake upside down so that the other side is baked for about 40 seconds.
- Repeat for all the pancakes. This specific dosage yields 8-10 pancakes, depending on the spoonfuls you pour.
How to serve
- Put tahini and molasses in each pancake and serve in a classic pancake tower.
- If desired, add nuts and seeds for even more nutrients.
- Since the pancakes have molasses, it’s good to drink an orange juice on the side. Molasses has iron, orange has vitamin C and iron + vitamin C = Love for ever.
I’m not going to ask if you will try this recipe, because I am sure you will at the first chance you get!
See you soon,