RECIPES
Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.
CARROT PANCAKES WITH BANANA, COCOA NIBS & PUMPKIN SEEDS
Vegetarian, Gluten Free, Superfoods
Archaeological evidence suggests that pancakes are probably the earliest and most widespread cereal food eaten in prehistoric societies.
Well, in my opinion there is no better way to start a day than with a cake!
These veggie flapjacks are made with shredded carrot and oats (extra fibre), buckwheat flour (controls blood sugars) and one egg (complete protein) to keep you full for your day.
Add a drizzle of coconut syrup, cocoa nibs, chia and pumpkin seeds to make this dish positively delicious.
Health Benefit
Energizing and nutritious, buckwheat is available throughout the year and can be served as an alternative to rice or made into porridge.
While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb and sorrel making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens.
INGREDIENTS
BATTER
1 carrot
1 egg
3 tbsp of buckwheat flower
1 handful of oats
1 hand ful of shredded coconut
TOPPING
1 handful of cocoa nibs
1 handful of chia seeds
1 handful of pumpkin seeds
drizzle of coconut syrup
METHOD
Finely grate the carrot in a food processor and whisk into batter to combine with egg, buckwheat flower, oats and coconut.
Preheating skillet to medium heat.
Once skillet is hot, lightly grease the surface with coconut oil and spoon on batter.
Flip after 3-5 minutes when edges look slightly dry and sprinkle with your favourite toppings.
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