Carrot Pancakes
Made using Hokkaido carrot flakes. Carrot pancakes are also recommended as baby food. .
You can make this with trans-fatty acid-free ULTRAMIX Pancakemix. How about a simple and healthy breakfast? You can also make it with plant-based milk such as almond milk or oat milk instead of milk.
Top these pancakes with shredded carrots, walnuts, coconut chips, and raisins for a hearty treat. For a healthier option, add cream cheese instead of whipped cream.
ULTRAMIX Pancakemix was created in the kitchen for baby food. It is trans fat-free and aluminum-free, so you can eat it with your kids every day! Contains buttermilk from Hokkaido.
Ingredients
- ULTRAMIX Pancakemix 200g
- 20g carrot flakes
- 1/2 medium carrot
- 1 egg
- 20g unsalted walnuts
- 230cc organic coconut milk
- 20g unsalted walnuts
- 1 1/2 tablespoons desiccated coconut (coconut chips)
- 1 1/2 tablespoons organic raisins
- 100g cream cheese
- 50g yogurt
- 2 tablespoons maple syrup
- Vanilla extract
- 1 tablespoon organic coconut oil
How to cook
- Thinly slice 1/2 a carrot. Cut 20g of unsalted walnuts into large pieces using kitchen scissors.
- Add shredded carrots and walnuts to a frying pan and fry until the carrots have evaporated and the walnuts have browned and roasted. Remove from heat and mix with 1 1/2 tablespoons of coconut chips and 1 1/2 tablespoons of raisins.
- Make the cream cheese topping. Mix 100g cream cheese, 50g yogurt, 2 tablespoons maple syrup, and vanilla extract until soft.
- ULTRAMIX Pancakemix 200g (one bag), 230cc of coconut milk (or oat milk or hemp milk), one egg, and 20g of carrot flakes to make the batter.
- Heat oil (1 tablespoon of coconut oil) in a frying pan over medium heat. Turn off the heat, pour the batter into the pan, and cook for 2 minutes over low to medium heat. Then flip it over and cook the other side for 1.5 minutes.
- Stack the pancakes, top with cream cheese, and then top with carrots, walnuts, coconut chips, and raisins.