Carrot pancakes with hazelnut flour
Easy to make and delicious. You can use carrot pulp if you have a slow juicer, for making these pancakes or add fresh grated carrots to the batter.
Ingredients
- 175 g carrots use pulp or grated carrots
- 80 g hazelnut flour or use almond flour
- 50 gr buckwheat flour
- 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
- 225 ml 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.
- Serve the carrot pancakes with blueberries and grated coconut and a drizzle of honey or maple syrup
Notes
- Substitute the hazelnut flour with almond flour or chufa (tigernut flour)
- Serve with blueberries or any fresh fruit of your choice.
Nutrition
Calories: 175kcal | Carbohydrates: 18g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 449mg | Potassium: 170mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4953IU | Vitamin C: 2mg | Calcium: 131mg | Iron: 2mg