Hey there, food adventurers! Get ready to flip out for these delightful Sunshine Pancakes! That's what I'm calling these little beauties, they're so packed with goodness and guaranteed to bring a ray of sunshine to your breakfast table.
I've been on a mission to sneak more veggies into my diet. Okay, maybe it's not that sneaky when you shout about it, but these pancakes are a delicious way to get your vitamins in first thing! Imagine carrot cake, but in pancake form. Yes, you heard right, fluffy, spiced, and absolutely scrumptious.
I love serving mine with a dollop of stewed apples and a drizzle of an easy peasy maple-almond caramel. But hey, if you are in a rush just add some simple maple syrup or agave and you are good to go! The other day I whipped up a batch of these and my partner was grinning from ear to ear as soon as the aroma of spices filled the kitchen. You know you've hit the jackpot when the smell alone makes someone happy!
Now, the idea for these beauties came from a serious attempt at decluttering my kitchen cupboards. We are in the midst of a move! Yep that's right, not just a regular move.. a COUNTRY move!!! From the sun kissed Greek islands to the… well the UK! We are excited and sad in equal measures. We will miss those stunning blue skies and the soothing sound of the sea, but we are also looking forward to enjoying more culture, being able to fully understand all the jokes, and let's be honest, a place with a few more vegans kicking around, haha.
So while this move is a biggie and life is keeping us on our toes, we promise each other this is going to be our last hurrah… for at least 10 years! Wish us luck!
Here’s what you’ll need for these golden delights:
Ingredients
For the Pancakes
- 140g buckwheat flour (or wholemeal if you prefer)
- ¾ tsp cinnamon
- ½ tsp ground ginger
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 ½ tsp gluten-free baking powder
- ½ tsp gluten-free baking soda
- 180ml plant milk (almond, soy, oat, etc)
- 2 tbsp almond butter (or any nut butter)
- 2 tsp lemon juice
- 2 tbsp maple syrup
- 110g grated carrots
- 1-2 tbsp mild coconut oil (for frying)
For the Cinnamon Apples
- 1 large sour apple (Granny Smith or similar), diced
- ½ tsp cinnamon
- Maple syrup or agave (optional)
For the Maple-Almond Caramel
- 60ml maple syrup
- 2 tbsp almond butter
- Pinch of salt
Method
- Dry Mix: Grab a bowl and whisk together the flour, spices, baking powder, and baking soda.
- Wet Mix: Add the plant milk and almond butter, and whisk away until everything is beautifully smooth.
- Zing It Up: Stir in the lemon juice (this helps the pancakes rise!) and maple syrup, fold in your lovely grated carrots.
- Pan Time: Heat your non-stick pan over a medium heat. You want it warm but not too hot, if you have a setting of 1-6 aim for around 3, these are delicate.
- Oil it Up: Brush a little oil over the pan using a pastry brush.
- Pancake Love: Ladle about 2 tablespoons of batter for each pancake. Cook for 2 minutes per side or until they become golden brown and beautiful. Keep warm while you cook the rest, I tend to pop them in the oven on the lowest setting.
- Serve and Enjoy: Serve your Sunshine Pancakes with stewed apples and a generous drizzle of the maple almond caramel. You can add a little fresh fruit too.
For the Cinnamon Apples
- Toss diced apples in a small pot with water and cinnamon (add maple syrup to sweeten if you like)
- Gently cook on a medium-low heat until the apples are soft and juicy.
For the Maple-Almond Caramel
- In a pan gently warm the maple syrup until it starts to boil.
- Remove from heat and whisk in the almond butter and salt until it is smooth.
- Return to the hob and simmer gently for another minute until it thickens.
- Set aside, it will thicken more when cooled. If too thick just add a drop of water or plant milk.
Tips & Tricks
- Don't overheat your pan, be patient and keep them at a medium heat.
- If the batter is too thick, add more plant milk until you achieve the right spoonable consistency.
And there you have it! A sunshine filled start to any day. I can't wait to see your take on this recipe and hope you enjoy it as much as I do. Feel free to tag me in your creations!