Carrot Cake Chia Fluffy Pancakes
"Fluffy spiced carrot cake pancakes are a delicious weekend breakfast that brings hidden veggies & extra fiber."Serves 3 | Prep Time 10 minutes | Cook Time 3 minutes per cake
Why I Love This Recipe
This recipe has not just one, but THREE secret ingredients! The first, seltzer water, makes them unusually fluffy and thick. The next, chia seeds, add extra fiber, omega 3 healthy oil and plant protein. (It's a superfood that doesn't change the taste or texture of the cakes) Last (and certainly not least!) are the carrots. There's a whole 1 and 1/2 cup of carrots shredded into these Autumn-flavored & wonderfully spiced cakes. Extra fiber, extra fluffiness AND superfoods with veggies for breakfast? Sounds like a pancake with a plan.
Ingredients You'll Need
2 medium carrot finely shredded to equal about 1 ½ cups
¼ cup brown sugar
½ cup milk
1 teaspoon lemon juice
1/3 cup seltzer
1 tablespoon chia gel
1 teaspoon vanilla
1 ½ cups flour
1 rounded teaspoon baking powder
large dash ground ginger
dash of ground cloves
1 teaspoon cinnamon
Start off by making the chia gel, if you don't already have some. To make gel, add 1 teaspoon of dry chia seeds to 3 tablespoons filtered water in a re-seal-able container. Shake or stir to prevent clumps & let sit about 10 minutes to allow the seeds to form gel.
Next, grate the carrots. Usually about 2 carrots finely shredded will make about 1 and 1/2 cups of shred needed for these pancakes.
. In a measuring cup measure out the milk and add the lemon juice to create a substitute for buttermilk. (Of course if you have buttermilk on hand use it instead)
Next, in a medium bowl put the dry ingredients of flour, baking powder, and the spices and stir the combine
. In another bowl blend the brown sugar, the “faux buttermilk”, chia gel, vanilla, and eggs.
Now, it's time to heat the skillet or griddle. Coat it with cooking oil spray and wait for it to reach medium heat.
Once the skillet is hot & ready to cook, stir in the dry pre-mixed ingredients and then add the seltzer and fold in gently the grated carrot. The bubbles are important for the batter texture. Once mixed, gentle folding & handling is important.
The batter is unusual, thick & 'foamy', unlike other pancake liquid-type batters. It is best to use a ladle to scoop the batter and place on the pan or griddle. Cook in the usual “pancake way” waiting for the bubbles to form and the edges to look dry, then flip to continue cooking for a minute or so. This makes about 10 pancakes where someone secretly had a veggie & superfood for breakfast.