Today I’ve found a way to turn a traditionally unhealthy breakfast into a clean eat-me-any-time-of-day dessert. I’ll take a standing ovation now. Thank you very much!
I mean, it’s a totally unfair battle. Breakfast + dessert are so much cooler than lunch + dinner. C’mon! Right? And don’t even get me started on the topic of pancakes. Pancakes are celebratory in the Larrinaga-Carles HQ. They remind me of mom’s buttermilk towers heavenly coated with my favorite aunties syrup. No one like Jemima.
Of course when my metabolism hit the twenty-somethings rockbottom + I gained the freshman none-of-your-business, I quickly banned pancakes from my diet + marked them as “devil food”. Sad times my pancake-less 20’s.
Up until I married David, duh! My man loves his Viking-style Sunday brunches. At the beginning thou, everything came out of a store-bought carton box, but that quickly felt lame + unromantic, so I moved to Mission Enchant Hubby with The Perfect Pancake Tower. The competition with myself was ON! It still is.
That’s how today’s perfect Carrot Pancake Stack came to be. The challenge: I wanted to create a bikini-friendly (for me) + surf-friendly (for him) recipe that wasn’t bloating + McFattening + sleep-inducing.
Now we all know what happens when you take out gluten + butter + sugar + eggs out of a pancake recipe, don’t ya’? It freaking stops being a pancake recipe + turns into expired cat food. That’s why I’m a G-E-N-I-U-S. I do say so myself because I actually ate this stack of deliciousness this morning while watching April’s CreativeLIVE workshop + it’s true. Try it before you rule me off as obnoxiously pretentious.
- 4 heaped teaspoons buckwheat flour (not leveled off, it’s okay to overfill it)
- 1 heaped tablespoon almond flour
- 1/2 teaspoon baking powder
- 1 teaspoon psyllium (this recipe can’t do without)
- 1/2 mashed banana
- 4 heaped teaspoons finely grated carrot
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 heaped teaspoons unsweetened shredded coconut
- 1/4 cup almond milk
- Coconut oil, for cooking
- Unsweetened almond butter (I used the “creamy” kind)
- Unsweetened coconut flakes
- Pure maple syrup
Step 1: In a medium sized mixing bowl combine all the dry ingredients then stir through the mashed banana + grated carrot. Make a well in the center + pour in half of the almond milk + mix through. Slowly add more of the almond milk until you have a good pancake batter consistency. You want it to be a bit wetter than a cake batter, but not as runny as crepe batter. If you add all of the almond milk + need more liquid, simply add a little filtered water.
Step 2: Heat a frying pan to a medium heat + brush coconut oil to prevent sticking. Spoon the batter into the frying pan to create three small pancakes. Allow them to cook until little bubbles form on the top of the pancakes, then flip over to cook through.
Step 3: To serve, stack pancakes with layers on almond butter. Finish with a sprinkle of coconut + blueberries + drizzle maple syrup.
You really haaaave to try this. You must. And when you do please snap a pic + tag me @mayicarles on Instagram so I can regram.