Carrot Cake Pancakes

  • Serves 2
  • Prep in 5 minutes
  • Cook in 10 minutes

As you may know I am on an endless mission to avoid food waste.

I am also my mother’s daughter & CANNOT put new food in my fridge without taking everything out, giving it all a good clean, re-lining my salad drawer etc & so come the end of the week I always end up with a couple of bits that it would pain me to return to my lovely sparkly refrigerator because they’re a little on the limp side….

So I have a play & whip up something tasty with them instead!

On the list this week we had 1 carrot, a 1/4 of an apple & an egg which to me sang pancakes.

And thus this lovely, simple & overwhelming satisfying plate was born (to clarify there were more on the plate, I’d just devoured them by the point of photography!)

A making process of moments, an ease to freeze, & a vessel on which to sail your toppings of choice.

Key Facts

  • Simple & Delicious
  • Gluten, Grain, Dairy & Sugar Free
  • Family Friendly
  • Freezes Well

Ingredients

Preparation

  1. 01

    Grate the carrot & add to a frying pan with 1/4 cup water. Cover with a lid & leave to steam for 5 minutes.

  2. 02

    Meanwhile add your apple, walnuts & spices to a bowl.

  3. 03

    Remove the lid from your pan, stir the carrots & allow any remaining liquid to evaporate off.

  4. 04

    Tip the carrot into the bowl & leave to cool for a few minutes.

  5. 05

    Crack in your egg, mix well, then add the bicarbonate of soda & tapioca flour. Mix to a thick-ish batter. Add a little more tapioca flour if runny.

  6. 06

    Wipe the pan if the carrots have left a caramelly residue, then melt the coconut oil & spoon in 2 tablespoons worth of batter per pancakes.

  7. 07

    Cook gently for 1-2 minutes until firm enough to flip, then continue to cook for a further minute or so until springy but firm when pressed. Repeat with the remaining batter & serve with your chosen accompaniments.

  8. 08

    If not using straight away, leave to cool then either refrigerate for use within 4 days or freeze for up to 3 months. Warm in a 200C oven for 3-4 minutes to serve or simply have cool.

About Me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

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