all, Breakfast, Gluten Free, Keto

Parsnip-Carrot Pancakes with Chickpea Flour

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I had the idea of using parsnip and chickpea flour in a pancake recipe in the middle of the week and I immediately made a small batch to experiment. Oh my, they turned out so yummy and perfect that I couldn’t wait for Sunday to bake a proper stack and take photos!

blended some raw summer squash, purple carrot and parsnip into the batter as opposed to already cooked purees so that I didn’t have to heat my veggies twice. The purple carrot gave the batter this most amazing light and delicate purple colour, which unfortunately vanished to a great extent during baking.

I’m so grateful for my Candida diet, which (after leaving me without fruits) made me experiment with veggies. I don’t think I would have come up with those delicious, lean and low glycemic load recipes if it weren’t for my new diet and being forced to crawl out of my comfort zone again.

My Parsnip-Carrot Pancakes with Chickpea Flour are vegan, plant-based, oil-free, sugar-free, gluten-free (if you tolerate avenin in oats) and also Candida diet friendly.

Parsnip-Carrot Pancakes with Chickpea Flour

Parsnip-Carrot Pancakes with Chickpea Flour

Prep Time: 4 minutes
Cook Time: 5 minutes
Total Time: 9 minutes

Ingredients

  • 150g (5.3oz) raw buckwheat groats, soaked
  • 90g (3.2oz) oat bran
  • 60g (2.1oz) chickpea flour
  • 500g (17.6oz) naturally sweet plant-based milk (oat or brown rice)
  • 150g (5.3oz) water
  • ½ tsp. Himalayan salt
  • 70g (2.5oz) raw summer squash
  • 40g (1.4oz) raw carrot, cut into thin slices
  • 40g (1.4oz) raw parsnip, cut into thin slices
  • 2 tbsps. applesauce
  • 2 tsps. baking powder

Instructions

Soak buckwheat groats overnight or at least for 6 hours. Rinse and drain.

Add the rinsed groats along with other
ingredients into blender and blend until smooth and homogeneous batter
forms. Taste and adjust by adding more salt/sweetener if necessary.

Take a good quality non-toxic non-stick pan. Add
a few drops of oil onto the pan and swipe it off with folded kitchen
paper. Let all the oil absorb into the paper and use it to swipe the pan
clean between pancakes.

Put a ladleful of batter onto the pan and even
it out with a spoon/ladle or by shaking and/or tilting the pan to get
the exact shape of your pan bottom. The frying time greatly depends on
your stove. I flip it around when it is almost dry on top and also check
the colour of the bottom side.

Tips on toppings:

  • Blend berries of your choice and add banana for sweetness if necessary.
  • Blend fruits of your choice.
  • Add spices of your choice, e.g. cardamom, vanilla, cinnamon.
  • Applesauce makes a great pancake jam, especially if you add a splash of coconut milk.

 

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