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Carrot Cake Pancakes

Recipe and image courtesy of Brisbane based nutritionist and foodie, Jessica Cox

Serves 1 


2 heaped dessertspoons buckwheat flour
1 heaped tablespoon sesame flour (or almond meal)
1/2 teaspoon baking powder
1 teaspoon psyllium
1/2 mashed banana
2 heaped dessertspoons finely grated carrot
1/2 teaspoon each cinnamon and nutmeg
1 dessertspoon unsweetened desiccated coconut
1/4 cup rice milk


hulled tahini

generous handful of blueberries (fresh or frozen)

100% sugar free marmalade 
desiccated coconut


In a medium sized mixing bowl combine all the dry ingredients then stir through the mashed banana and grated carrot. Make a well in the center and pour in half of the rice milk and mix through. Slowly add more of the rice 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 milk and need more liquid, simply add a little water.
Heat a frying pan to a medium heat and add a teaspoon of coconut oil or some olive oil. 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. 
To serve, stack pancakes with layers on hulled tahini, blueberries and marmalade. Finish with a sprinkle of coconut.