Carrot pancakes

Carrot buckwheat pancakes with hazelnutflour | insimoneskitchen.com

Now that I have a slowjuicer, I am regularly left with an overdose of pulp and since I am particularly fond of carrots, I happen to have a lot of carrot pulp. Of course you could toss it away but there is so much you can do with the pulp that I have started experimenting with it and these delicious little pancakes where rather good. It also happened to be lunchtime and initially I thought I would go and make carrot cakes. But at the last minute I decided that carrot pancakes somehow sounded more appealing and voila.. I have to say that the first attempts weren’t so good. I had added too little of the buckwheatflour to the mix and while baking they barely stayed together. Carrot pancakes | insimoneskitchen.com

So my first pancake resembled more a scrambled pancake than anything coherent. It was – however – really delicious. I changed the quantity of the buckwheatflour and added an extra egg and that did the trick. They’re still the kind of pancakes that require a little bit of love and attention but it is so worth it! These are goooood.

Of course you can substitute the hazelnutflour and the buckwheat for regular flour if you so want to do that. The hazelnut flour you can replace by almond flour if that is easier to get.

Carrot pancakes with hazelnut flour

Ingredients:

  • 2 cups (175 gr)  carrotpulp
  • 1 cup ( 80 gr) hazelnut flour
  • 50 gr buckwheatflour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cardamom
  • 1/2 tsp ginger
  • 2 eggs
  • 2 tbsp honey
  • 1 cup (225ml) almond milk

for serving:

  • coconut grated
  • maple syrup
  • blue berries

Directions:

  1. Mix all the dry ingredients together in a bowl.
  2. Mix all the wet ingredients together in another bowl with the carrot and mix well.
  3. Combine the two and leave to stand for a bit before you start baking
  4. Heat a frying pan on medium heat with a little bit of coconut oil or butter and make a little round with the batter in the middle of the pan. Cook slowly until golden and turn carefully to bake the other side. Continue until all batter is finished.

Simone van den Berg

Food- and travelblogger from the Netherlands. Loves good food. Loves to taste good food the world over. She also loves to share travelstories, delicious recipes and ok, cat pictures too. She sometimes feels the need to get really healthy for a while, always mingled with periods of insanely delicious sweets and other decadent treats. Lives together with Tom and their two cats; Humphrey and Buffy. Profession: Food photographer

2 comments

  1. What a fantastic recipe! Thanks for posting it. I have recently started juicing and I have the same problem with leftover pulp. I will definitely try this one. I bet it would also taste good when made with beetroot pulp.

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