Vegan Carrot Cake Pancakes drizzled with Tahini
11 November 2015
I’ve always loved carrot cake and tahini has been a kitchen staple of mine for years (being half Lebanese and all), so blending the two of these came very naturally. I could honestly eat pancakes for breakfast, lunch, or dinner but sometimes you need to change it up a bit, and tahini does just that! It’s loaded with vitamins and minerals especially calcium, magnesium, and zinc. These Carrot Cake Tahini Pancakes are not only packed with minerals, but also contain a good amount of plant-based protein and fibre, which is perfect to add into a vegan lifestyle. And of course they are gluten free which makes them even better!
1 ripe banana
1 cup vanilla almond milk + ⅓ cup water
1 cup oat flour
¼ cup brown rice flour
⅓ cup grated fresh carrot
2 tbsp vegan protein powder
2 tsp. sesame seeds
1 tsp. psyllium husk
1 tsp. cinnamon
1 tsp. vanilla extract
½ tsp. baking powder
⅛ tsp. salt
Pinch ground ginger
1 tsp. coconut oil
Pour 1-2 tablespoons of tahini on top (this can be adjusted to your liking)
In a large mixing bowl, stir all dry ingredients together (flours, powders, spices).
In a food processor or blending on pulse, combine the almond milk, banana, and vanilla until mixed.
Pour the wet ingredients from the blender into the dry ingredients and mix until a batter forms. Add grated carrots here. Add additional almond milk if needed. Let sit at room temperature for about 10 minutes or until all is well soaked and combined together.
In a medium frying pan, add a little bit of the coconut oil just to grease the pan or use coconut oil spray. Scoop 2 tablespoons of the batter into the pan and cook until bubbles form on the top side. Flip, and continue cooking until both sides are golden brown.
Place cooked pancakes in a warm oven (about 180⁰C) to keep warm and to continue the cooking process
Serve and garnish with walnuts, sesame seeds, bananas, grated carrots, and of a generous amount of creamy tahini!
Yours in Health Always,