CARROT SPONGE CAKE PANCAKES

I have fond memories of carrot cake. I can’t recall exactly why but there is just something about the aromatic spices mixed with carrots in a cake that just tastes delicious!

This recipe takes longer than some of the other recipes to cook and requires an extra step to reach the level of fluffiness required, but give it a go and see what you think.

Details

25 mins total (prep and cooking time), serves 3-4

Ingredients

1 banana

1 carrot (about 60 grams)

2 eggs (split into whites and yolks)

1/4 cup almond milk (or water)

1/4 cup almond meal/flour

1/4 cup arrowroot flour

1/4 cup buckwheat flour

1/2 teaspoon ground ginger

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon turmeric

1/4 teaspoon apple cider vinegar

1/4 teaspoon baking soda

Method

1. With electric beaters, beat egg whites until soft peaks form
2. Add all the other ingredients except for the apple cider vinegar and baking soda into a blender and blend until smooth (if you have a high powered blender you can put the carrot in whole, otherwise grate the carrot first)
3. Pour this into a bowl once done
4. Add the apple cider vinegar and baking soda and egg whites to the bowl and fold this into the mixture (be gentle so that the pancakes are fluffy when cooked)
5. Using a spoon place spoonfuls into a non-stick pan preheated on low to medium heat
6. Spread the spoonfuls with the back of the spoon as you drop them into the pan to about palm size
7. Turn when they start to bubble and fluff up or cook slightly around the edges
8. Enjoy with fresh fruit, seeds and nuts (walnuts work really well!)