Decadent, fluffy carrot cake pancakes that happen to be easy to make made with some clean and hearty ingredients.  If you’re a fan of carrot cake, these pancakes have your name written all over them.

Carrot Cake Pancakes

Ingredients:

• 45 gr. (1/2 cup) oats
• 65 gr. (1/2 cup) buckwheat flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 180 ml. (3/4 cup) almond milk
• 1 teaspoon lemon juice
• 1 tablespoon coconut oil (melted)
• 1 teaspoon chia seeds (optional)
• 2 carrots (peeled and grated)
• 1 handful of walnuts, finely chopped

Method of preparation:

1. In a large deep bowl, add the oats and buckwheat flour, cinnamon and baking powder. Stir to combine the ingredients.
2. Add almond milk , lemon juice and coconut oil to this mixture and stir again until the liquid ingredients are combined with the dry mixture.
3. Finally add the grated carrots, chia seeds and nuts. Stir to combine and arrange in the mixture.
4. Heat a pan over medium heat and add a little cooking oil (I used coconut oil).
5. When the oil is fully heated, add 2 tablespoons of the mixture and form a pancake. The mixture should be quite thick so it is necessary to form the pancake with a spoon or spatula. Fry for 2-3 minutes, turn over and fry for another 2 minutes.
6. Repeat the procedure with the rest of the mixture. About 5-6 pancakes come out with this mixture.
   Serve hot with toppings if desired or store in a closed container for up to 3-4 days in the refrigerator.

NOTES AND TIPS:

You can make both oat and buckwheat flour yourself. Just add buckwheat / oats in a blender and blend until finely chopped and floured. Measure after blending.

No sugar is added to this recipe, but if you wish you can add it as a topping, before serving.

You can blend the carrots in a blender on a fine grater or if you use a classic grater, use the small portion, so that they are grated as finely as possible.

I used Greek yogurt (for extra protein), fresh fruit and granola as a topping.