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.

Print recipe Pin Recipe Save as favorite
No ratings yet

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

Instructions

  • Mix all the dry ingredients together in a bowl.
  • Mix all the wet ingredients together in another bowl with the carrot and mix well.
  • Combine the two and leave to stand for a bit before you start baking
  • 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.

Disclaimer

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @simoneskitchen or tag #simoneskitchen!

Sharing is caring!