Pancake day has totally sprung up on me this year – it’s so early compared to last year!

I’ve got to say that I LOVE PANCAKE DAY. When I was growing up my dad would always make us pancakes after dinner and it was so much fun to load them up with Nutella or lemon juice and sugar. At uni I made pancakes with my house mates and we even entered a pancake eating competition at Walkabout, which was a great bonding experience. I used to love eating pancakes until I felt sick, but now I prefer to pick less sickly toppings (e.g. fruit and yogurt) and eat until I am comfortably full.

My pancake making skills have really improved in the time that I’ve had Healthy & Psyched blog. From failing to make Deliciously Ella’s Mango pancakes in 2016

healthyandpsyched pancakes 1

to uploading my very own tried and tested recipe for gluten-free pancakes in 2017. Also, to make things even better, this recipe was included in a round up post of 10 vegan and gluten free pancake recipes in the Metro online!!

perfect vegan pancakes

2018 – Healthy Vegan Carrot Cake Pancakes with Apple Sauce

healthy vegan carrot apple pancakes

A few people commented on my recipe last year that it required too many different kinds of flour. So this year I have just used spelt flour. Spelt is my new favourite flour- it has a less noticeable taste than buckwheat (which was my previous favourite), and is more nutritious than plain white four that you might typically use in a pancake recipe. If you don’t have spelt flour to hand you could use wholewheat flour, but I find the taste quite strong so I prefer spelt.

I made these carrot cake pancakes to try out the Organic Apple Cider Vinegar and Coconut Oil that I was sent from Pipkin. Did you know that apple cider vinegar can be used as a rising agent when mixed with baking soda! Also, I had some apples in the house for an upcoming project focusing on British Apples, so making healthy pancakes with apple sauce seemed like a good idea.

The recipe is inspired by @charlotteemmma, who has some great vegan pancake recipes on her instagram.

healthy carrot cake pancakes (1)

I haven’t included exact quantities for the spices because everyone has different preferences and I usually just shake in a bit of this and a bit of that. Also, the pancakes in this picture don’t have any raisins in, but I thought that raisins would be a great addition to make them more like ‘carrot cake’, so I retested the recipe with raisins, but I didn’t photograph those pancake. In the recipe below I have added extra sweetness compared to my first try because they seemed a bit bland, but you don’t have to add the maple syrup if you’re looking for a low sugar pancake recipe.

If you have any questions about the recipe then just let me know in the comments.

Heatlthy Spelt Carrot Cake Pancakes with Apple Sauce
Course: Breakfast, Dessert
Servings: 2 people
Ingredients
  • 1 apple
  • 1 squeeze lemon juice
  • 1/3 cup finely grated carrot
  • 2 tbsp raisins (optional)
  • 1 1/2 tsp apple cider vinegar
  • 1 tbsp ground flaxseeds
  • 2 tbsp water
  • 1 heaped tbsp cashew butter
  • 1 cup spelt flour
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3 tsp spices to taste (e.g. cinnamon, ginger, all spice, nutmeg)
  • 1/2 cup plant-based milk
  • 1 tbsp maple syrup (add more if desired)
  • coconut oil (to cook)
  • unsweetened soya yogurt for topping
Instructions
  1. Mix together the flax seed and water in a small bowl, then leave it to stand.

  2. Grate the apple using a fine grater to make apple sauce. Add half of the apple to a mixing bowl and half to a small container. Squeeze the lemon juice over the apple in the container and store in the fridge - this will be your topping, so add maple syrup if you would like it to be sweeter.

  3. Add the carrot, raisins, apple cider vinegar, cashew butter and flax seed gel to the mixing bowl and stir in.

  4. Next mix in the dry ingredients - flour, baking powder, baking soda and spices. Followed by the milk and maple syrup. The mixture should be thick with bubbles appearing.

  5. Place your pan on a medium heat. Use 1/2 tsp of coconut oil and 1 heaped tbsp of batter per pancake. Cook each pancake for around 3 minutes per side. Remember not to press the pancake down otherwise they won't be fluffy.

  6. Once you have cooked all of the batter then stack up your pancakes and top with the apple sauce and yogurt.

What’s your approach to pancake day?

Eat ALL the pancakes or just have 1-2?

 

 

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