Sunday, 8 June 2014

Vegan Carrot Cake Buckwheat Pancakes with a Raw Chocolate 'Ganache'


I'm a huge fan of carrot cake inspired breakfast food (such as oatmeal, overnight oats and this single-serve raw carrot cake) and these pancakes adopted the flavour wonderfully. I've made carrot cake pancakes in the past and they were delicious but I tweaked the recipe slightly this time and they turned out even better than before! I topped them with a raw chocolate 'ganache' which tasted absolutely incredible (you'd never know it was raw and vegan, seriously) and could also serve as being a raw chocolate mousse if you leave it in the fridge for a few hours to chill and thicken up.




Ingredients
Makes 6 - 7 small pancakes and 1 serving of raw chocolate 'ganache'/mousse

For the raw chocolate 'ganache' (or mousse):
  • 1/2 a ripe avocado
  • 1 tbsp raw cacao powder
  • 4 tsp liquid sweetener of choice (or to taste)

For the carrot cake buckwheat pancakes:
  • 2 flax eggs (2 tbsp ground flaxseed and 6 tbsp water)
  • 1 medium/large carrot
  • 1/2 cup buckwheat flour 
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1 ripe banana
  • 1/2 cup non-dairy milk of choice 
  • 2 tbsp raisins
  • Oil of choice (I use coconut) for cooking


Method

For the raw chocolate 'ganache' (or mousse):
It's better to make this before you make your pancakes so you can smother them in it and devour it all straight away! Simply scoop the flesh out of half an avocado and mash it completely into a pulp, then add the cacao powder and liquid sweetener and mix well until a smooth, thick and creamy mixture is formed. You can either use this on the pancakes or pop it into the fridge in a sealed jar, container or bowl for a few hours and eat it as a raw chocolate mousse.

For the carrot cake buckwheat pancakes:
The first thing you need to do for the pancakes is make the flax eggs; to do this mix the ground flaxseed and water together in a cup and leave it in the fridge for at least 30 minutes to thicken up (you could make your 'ganache' during this time!).

When your flax eggs are ready you can begin making your pancakes. Firstly, grate the carrot and put it in a bowl; the carrot needs to be very finely grated and the way I make sure of this is by putting it through the grating attachment on my food processor, then swapping it for the knife blade and processing it for a couple of seconds to make sure it's all broken up enough. If you don't have a food processor then just use the smallest/finest grater you can find.

Sift the flour, baking powder and spices into the same bowl and stir them all together. Mash your banana into a pulp (you can leave out a few slices for decoration if you want) then add it into the bowl along with the non-dairy milk, flax eggs and raisins. Mix all the ingredients well until everything is incorporated.

Heat your oil of choice in a frying pan over a medium heat; I have a non-stick frying pan so I only have to use a tiny amount of oil but you may need to use more if you don't have one. When the oil has heated up pour about 1/4 cup of the batter into the centre of the pan and spread it out slightly with a spoon, forming a pancake shape. Let it cook for a minute or two, until bubbles start forming on the top, then flip it over and cook it for another minute or so. Repeat with the rest of the mixture then spoon the 'ganache' over the top if you're using it, add any other toppings you desire and enjoy!



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2 comments

  1. These look amazing!! I still have yet to try making vegan pancakes, but these definitely make me want to try. Love how detailed your recipe instructions are too : ) Thanks for sharing!

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    Replies
    1. Thank you so much! They're wonderful, you'd never suspect they're vegan at all :) aww, I'm glad you like how I write my recipes, sometimes I'm afraid I ramble on a bit too much! You're very welcome, thank you for your lovely words :) x

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