Heatlthy Spelt Carrot Cake Pancakes with Apple Sauce
Course: Breakfast, Dessert
Servings: 2 people
  • 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
  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.