It’s important to spread the love! And since I really love my #PANCAKEAPRIL I decided to invite some fellow bloggers to join me. Today Annalena and Johanna from Hey Foodsister will share their recipe (and beautiful photos!) with you. Enjoy it!
The combination of carrots and Easter is probably as new as the fact that the earth revolves around the sun. Around Easter you can find carrots everywhere, they’re like a vegetable chameleon!
Maybe it was female intuition or something else but we knew it was time for another carrot recipe. Just recently we discovered our love for vegetables in all kinds of sweet baked goods.
So we were really excited to finally pull the first bright orange carrot from the ground and turn it into carrot cake, carrot tart or – carrot pancakes! They’re not a bit boring because you can serve them either with a dab of coconut yoghurt and coconut flakes or turn them into a savoury dish with a herb dip.
- 100g carrots
- 125g flour
- 1 teaspoon baking powder
- 2 tbsp brown sugar
- 1 pinch of cinnamon
- 1 pinch of ground ginger
- 1 pinch of salt
- 250ml buttermilk
- 1 egg
- oil for frying
1. Finely grate carrots. Mix them with all of the dry ingredients.
2. Add buttermilk and egg and combine everything until it forms a smooth batter. Let it sit for half an hour.
3. Heat oil in a pan on medium heat. Pour small amounts of batter into the pan and flip them once bubbles appear on the surface.
4. Serve the pancakes either with coconut yoghurt or herb dip.
A big thanks to Kristin for letting us be a part of this wonderful idea!
Have a wonderful April full of pancakes,