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CARROT CAKE PANCAKE RECIPE

CARROT CAKE PANCAKE RECIPE

Carrot cake pancake

Wheat free and dairy free

3 large carrots grated
1 whole egg
1 tsp vanilla essence
1 tbsp agarve nectar
125 ml oatly oat cream
1 cup rude health buckwheat flour - gluten free
1 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground ginger
1 tsp baking powder
1/2 tsp baking soda
1-2 tbsp oat milk (to loosen batter)
2 tsp coconut oil
1 tbsp vegan cream cheese (or normal cream cheese )
1 tbsp maple syrup
1/2 tsp vanilla essence
1 tbsp Chia seeds
1 tbsp Sunflower seeds

In a bowl mix together the grated carrots, egg, vanilla essence and agave nectar. Then add the oat cream. Stir well until mixed together. Then add the buckwheat flour and spices and baking powder and baking soda. Once mixed add in 1-2 tablespoons of oat milk - to loosen the batter mixture.

Heat 2 tsp coconut oil in a pan. Add batter and using a spoon, form two pancakes.

Flip halfway through cooking.

Mix the vegan or normal cream cheese with 1/2 tsp vanilla essence and 1 tbsp maple syrup until smooth.

Once the pancakes are cooked, top with the cream cheese and sprinkle with chia and sunflower seeds and a sprinkling of ground cinnamon.

Serves 4
Nutrition per serving :
calories 208
Fat: 7.5g
Carbs: 41.7g
Protein: 4.9g

HIGH in vitamin A and Vitamin C





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