Making vegetables taste like dessert? Yes please.
I’ve got a thing about pancakes. A big thing. You can make a pancake with so many different ingredients, as long as the ratio is right. I have wonderful memories of being a kid and my Dad making pancakes for my Sister and I on Saturday mornings. We would be sitting on the couch watching ‘rage with the sweet smell of browning butter wafting over us. Back in the day of course, they were made of white flour, milk, sugar and eggs. And delicious. Now they are a little different but just as delicious. No…more delicious. Sorry Dad.
The first pancakes can date back to Ancient Greek. Since the 6th century, pancakes have been an important part of any Greek person’s breakfast. The first recorded mention of pancakes comes from the poet Cratinus who described warm pancakes in one of his writings. In Greece, pancakes are called taginites.
The largest pancake ever made and flipped measured 15.01m wide, 2.5cm deep and weighed 3 tonnes. It was made in Rochdale, Greater Manchester during August 1994
How did these pancakes come about? I was baking carrot cake and had some mix left over. I dropped it into a hot pan and voila! Kind of. They needed some tweaking and a little added love. And boy has this recipe got it. The warming smell of spices, the vibrant colour of the carrot, the sweet taste of sultana’s. I have been using coconut cream in the place of yoghurt for a while now as I cut dairy out of our diets as a move to prevent a hereditary autoimmune disease that runs in my family, and it really compliments these flavours. Cinnamon, turmeric, and nutmeg are all anti-inflammatory spices. The turmeric doesn’t add much flavour, but it does add a super colour and protection for your joints and immune system. Buckwheat is packed full of essential amino acids and muscle repairing lysine. You can have a play around with the thickness of these pancakes. This recipe makes beautiful 1/2 inch thick pancakes about as wide as a bread plate. I also added more soy milk and made a carrot cake ‘pancake cake’ with coconut cream + grated carrot + toasted coconut layered between the pancakes and served it as a dessert at a dinner party a few nights ago and it freakin’ rocked the table.
Get your ‘flip’ on and make these. They make you feel good.
- 1/4 cup buckwheat flour
- 1 tbls rice malt or maple syrup
- 2 tsp apple cider vinegar
- 1 egg
- 2-3 tbls milk of your choice
- 1 tsp baking powder
- 1/2 peeled and grated carrot
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp turmeric
- 2 tbls desiccated coconut
- Mix it all up to a thick batter
- heat a pan to medium and add coconut oil
- drop ladles of batter into the pan and flip when bubbles appear on the surface
- Cook for 20-30 seconds and take out.
- Top with coconut cream, toasted coconut, sultana’s and seeds as you wish.