I've tried the recipe below last Wednesday. I slightly tweaked it without being aware of it. Normally you're supposed to cook the carrot in order to make a carrot purée. But I forgot to.
However I do think that raw blended carrots give the recipe a crunchiness that is more enjoyable (saying that I haven't tried the pancakes with the purée...).
The recipe is taken from Natasha Corrett and Vicky Edgson's latest book, Honestly Healthy for Life (reduced to £17.34 on Hive at the moment). I have been using the first book they published, Honestly healthy, since last autumn.
Their recipes are vegetarian recipes which are designed to provide you with all the nutrients you need to give you enough energy to keep you strong and healthy. I've been using their recipes more and more. As a result I've been cooking almost no meat at all at home without being aware of it. And it has taken my cooking to a new and improved standard, I think. (It's not a sponsored post blog, by the way. Promised!)
I do find that some of the recipes require too many different ingredients -ingredients which are not easy to source (where to find goats' cheddar cheese?* is it really necessary to use it?) and ingredients which are expensive. However if you eliminate or greatly reduce meat from you diet you will find that buying nuts, seeds, coconut based products and dried fruits will not increase your food budget -or not massively. At least, it's my own experience.
*I found some goats cheddar cheese at Tesco in Harlesden less than 24 hours after writing this post.
You can freeze the pancake mix. I used an old jam jar to store it in the freezer.
Ingredients (makes 4-6 big pancakes):
For the pancakes:
-half a clove garlic
-70g buckwheat flour
-70g rice flour
-1 tsp baking powder
-pinch of salt (Himalayan salt if you have some)
-1 egg, beaten
-400ml brown rice milk (I used cow milk)
-1 tbsp lemon juice
-1 tbsp sunflower oil
-2 tbsp rice syrup (I used agave syrup)
For the filling:
-4 large carrots
-2 tbsp olive oil
-a handful of flat-leaf parsley
-a pinch of salt
1. Put the spinach and garlic into a blender and pulse until you have a rough purée. (I didn't get a rough purée. I used a handheld blender to ùake sure that the spinach and pancake batter were well mixed.)
2. Place the buckwheat flour, rice flour, baking powder and salt in a large bowl. Mix well.
3. Place the egg, milk, lemon juice, sunflower oil and rice syrup (or agave syrup) in another bowl. Mix well.
4. Combine the dry ingredients with the wet ingredients. Add the blended spinach and garlic to the mix.
5. Blend the carrots, parsley and olive oil.
6. Prepare the pancakes. Cook until bubbles start to appear on the surface of the pancake. Do not turn until this point.
7. Serve the pancakes with the carrot mix.