Sunday Breakfast: Carrot Cake Pancakes
December 10, 2011

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So happy that I made you guys so happy with my Alo yoga gear giveaway! If you haven’t entered yet, now is the time: I’ll be announcing my winner on Wednesday of this upcoming week.

So I think you can probably guess why I decided to make carrot cake pancakes the other day. Part of it was the wholehearted response to my carrot cake cupcakes with cream cheese frosting:

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And part of it was this:

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The several metric tons of frozen juice pulp that dearest Valerie—who is becoming famous for her diligent juicing habits—gave me last Friday. I’ve been hard at work to use it all up. Check out raw sandwich action yesterday—that’s bread a la Valerie:

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And the carrot pulp, which Valerie kindly separated, is going fast, in all sorts of carrot themed things. A few mornings ago, I thought, why not pancakes?

Why not pancakes indeed. Now, I’ll warm you: these are very healthy tasting pancakes. That is, they’re not going to necessarily please a crowd of more mainstream eaters with mainstream tastes—for that, I’ll direct you to my classic blueberry pancakes, or my chocolate chip pancakes. But these—which have a thick texture and only a very mild amount of sweetness—will be just right for my healthy food lovers out there. Orange hued and bursting with plump raisins, these guys will be a treat with some cashew butter and maple syrup, or a dollop of my raw, vegan cream cheese frosting:

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or you can serve them plain, with fruit:

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Either way, they are delightfully healthy and filling.

As with all of my baked goods, I’m including a gluten-free option in the instructions, below!

Carrot Cake Pancakes (vegan, can be made GF, soy free)

Makes about 4-6 pancakes

3/4 cup whole wheat pastry flour (to make these GF, try sweet white sorghum flour, GF flour mix, or brown rice flour)
1/2 cup oat flour
1 cup almond milk
1 tbsp coconut oil
1 tbsp agave syrup or maple syrup
1 tsp cinnamon
1/2 tsp ginger
2 tsps baking powder
1.5 tbsp flax meal
1 cup carrot juice pulp OR grated carrot, squeezed thoroughly with paper towel or through cheesecloth to remove excess moisture
1/2 cup raisins

1) Put a greased skillet on low heat while you prep the pancakes.

2) Mix flours, baking soda, flax meal, cinnamon, and ginger in a large mixing bowl.

3) Whisk together the coconut oil, agave, and almond milk.

4) Add liquid ingredients to dry, and then mix in the carrot pulp or grated carrot and the raisins.

5) Drop the mixture by 1/4 cup scoops onto your skillet. Flip when bubbles are appearing on top and the pancake is firm. Finish cooking the other side, and serve hot!

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Along with freshly cut, farmer’s market gala apples? Talk about starting the day off right. Cramming for finals isn’t nearly as bad when there’s good food nearby.

If you’re home tomorrow morning and searching for new breakfast ideas, give these a shot! Your home will smell of winter spices, and your body will thank you for sneaking some fresh veggies into your morning meal.

Till soon,

xo

Categories: Breakfast

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    34 Comments
  1. I made these this morning and they turned out very globby and thick. Nothing like traditional pancake batter. Probably won’t use this recipe again.

  2. Thanks so much for the correction, Gena! 🙂 I will definitely try it again. And I’d like to add that we really enjoyed these with generous squeezes of fresh lemon juice on top- sounds weird, but when I heard an English person say that was the way their culture ate pancakes (instead of syrup), it became our new favorite!

  3. This is a GREAT base recipe, but there is WAY too much baking soda in here! Is it a mistake? Did you intend to say powder? We are trying to add something acidic to the rest of the batter to neutralize the strong taste 🙁 Ideas?

  4. Thank god you posted these!!! Every Sunday morning I have a “Cereal Sunday” which is no longer cereal but breakfast, PJs and Disney movies 🙂 and I make fresh carrot celery juice and I cannot stand to throw the pulp away. Since we don’t use compost this will be perfect…. Carrot juice and carrot pancakes!! I will let you know how it goes 🙂 Btw, you can check out a post that I did on my breakfast club here: http://www.theholykale.com/2011/12/raw-apple-walnut-oatmeal/. Might give you some ideas!

  5. I love anything to do with carrots and raisins, and since I’m on a tight budget and carrots are a bargain this time of year, this is very fitting.

  6. These look delicious! I actually prefer my pancakes savoury, so I think I’ll make these and leave out the raisins. 🙂

  7. Teehee! As soon as you said these weren’t too sweet, I though “carrot cake pancake peanut butter sandwiches with a bit of maple syrup!” Then I kept reading and saw that you’d already got there, albeit with more fancypants cashew butter. I never should have doubted you 😉

  8. These look wonderful! I like the idea of them being healthy-tasting (though I think healthy IS tasty!) I almost bought a juicer today but didn’t. The more I think about it the more I regret it!

  9. wow, i am so impressed how you are able to use up every part of the vegetable in your meals! I have not tried incorporating juice pulp in my recipes, but i need to get a juicer first to get some pulp 😉

  10. These looks so good! I’ve been making pumpkin pancakes for the last few days and finally used up the batter this morning. I wish I had a friend who saved her juice pulp for me, I’d be all over that!

  11. These are fabulous! Made them this morning, substituting buckwheat flour for whole wheat and light soy milk for the almond (what I had on hand) and my 14 yr old gobbled them up! Of course when he asked what was in them, I responded cinnamon arisen. The carrot pulp can be our little secret! Thanks as always!

  12. These look really healthy and delicious! ^^ I think that (when I juice) I need to start putting these into pancakes instead of the dense (but nutritious) muffins that I make.

  13. Oh these sound so delicious!!! I can’t wait to make these when I go home for winter break…perfect for the day after Christmas 😀

  14. Love!! So Awesome. You could most likely use pumpkin purée in place of the carrot pulp, and just add a little less liquid to the rest of the recipe. Yum!

  15. i always use coconut oil when making pancakes. so good! i was just thinking of making carrot cake pancakes actually for my dog’s birthday tomorrow. she loves pancakes and carrots. hers will get some peanut butter frosting. thanks for the recipe!

  16. Yum they look great! And way to go with using up the carrot pulp. I could have a field day with that, actually, because carrots make everything so moist and delicious when baking with it.

    And the coconut oil, too…great combo.

    Don’t study too hard, okay!! 🙂

  17. I’m in two minds about whether or not to make this for the roommate tomorrow, who I would definitely class as a more of a “mainstream eater”. They sound delicious to me though AND I just happen to have all the ingredients on hand!

    Hmm, maybe I’ll risk it. 🙂