Carrot Cake Pancakes

TIME: 10 - 20 minutes

Serves: 4

VEGAN | DAIRY-FREE | GLUTEN-FREE | REFINED SUGAR-FREE

 

This recipe is from the talented Gemma of Plant Magic Meals. Plant Magic Meals offers plant-based meals ready for you to heat and serve in Mount Gambier, SA.

Plant Magic was started by Gemma Walsh, a chef, food writer and Youtuber based in Mount Gambier, South Australia. After studying Commercial Cookery in Melbourne, Gemma returned home to New Zealand to open her first cafe in Auckland, called Big Sur, where hearty, seasonal vegetable dishes were the focus of her menu.  

After taking a step back from cooking commercially, she started Plant Magic - an outlet to share recipes, cook and celebrate the humble vegetable. Since then, she’s written a cookbook, hosted food pop-ups and recently started a Youtube channel. Gemma is now very excited to embark on a new journey - making whole-food, plant-based meals, accessible and convenient for busy families and individuals.

Image by Molly at Sustained Kitchen

 Ingredients:

MAPLE SALTED WALNUTS

  • Walnuts, 1/2 cup

  • Maple syrup, 3 tbs

  • Salt, a generous pinch

CARROT CAKE PANCAKES

  • Buckwheat flour, 1 cup

  • Ground Cinnamon, 1 tsp

  • Ground Ginger, 1/2 tsp

  • Ground Nutmeg, 1/4 tsp

  • Baking Powder, 1 1/2 tsp

  • Coconut or other Plant Milk, 3/4 cup

  • Almond or other Nut Butter, 2 tbs

  • Lemon Juice, 2 tsp

  • Lemon, 1, zest 

  • Maple Syrup, 2 tbs

  • Carrots, 2, grated

  • Coconut Oil

DATE CARAMEL

  • Medjool Dates, 1 cup, pitted

  • Vanilla Extract, 1 tsp

  • Coconut Cream, 1/2 cup

  • Salt, a pinch

TO SERVE

  • Orange, 1 zest

  • Walnuts, to scatter

  • Coconut Yoghurt, to dollop

Creating the Magic:

Image by Gemma from Plant Magic Meals

Image by Gemma from Plant Magic Meals

FOR THE MAPLE SALTED WALNUTS

Heat a dry frying pan on low heat and toast the walnuts for a few minutes before adding the maple syrup. Stir well to coat the walnuts and add a good pinch of salt. Allow it to cool before roughly chopping, set aside.

FOR THE CARROT CAKE PANCAKES

  1. In a mixing bowl combine the flour, cinnamon, ginger, nutmeg, and baking powder.

  2. Whisk in the plant milk and nut butter. Add more milk to loosen the batter if need be.

  3. Whisk in the lemon juice and zest as well as the maple syrup. Fold in the grated carrots and maple-salted walnuts.

  4. Leave the batter to sit for fifteen minutes. 

  5. Heat a non-stick frying pan and add some coconut oil. Once warm, ladle as much batter as desired into the pan to form your pancakes - I usually use about three tablespoons per pancake.

  6. Cook each pancake for about 2-3 minutes on one side or until bubbles form and burst, then flip gently. Cook for another 1-2 minutes on the other side. 

FOR THE DATE CARAMEL

  • Blend the dates, vanilla, coconut cream, and salt in a high-speed blender to form a caramel. I like to warm the caramel in a pot before serving but it's not essential.

TO SERVE: Stack the pancakes up high and drizzle generously with the caramel sauce. Add a hefty dollop of coconut yogurt, a scattering of walnuts, and a sprinkle of orange zest.

TIPS: You can use regular flour instead of buckwheat flour if you prefer.
Medjool dates can be replaced with regular dates, just make sure to soak them in hot water to soften.

Gluten-Free, Vegan, Dairy-FreeUnpackaged