Coconut carrot cake pancakes with cashew lime dressing and maple walnuts

By now you have probably gathered that I love to cook! My favourite part about cooking (besides creating new dishes) is knowing that I’ve created delicious and nutritious food that my family and friends enjoy.

I made these pancakes for Mother’s Day as something special for Mum. Looking around the breakfast table, I loved seeing everyone devouring their stack of goodness and going back for seconds! It just reconfirmed to me that you can eat healthy and still really enjoy tasty food!

Pancakes cooking

I always like to test my food before serving so this little pancake in the middle was mine to taste!

Cashew dressing

This cashew dressing is so easy to make and really lifts the dish! It makes quite a lot but I always like to over cater to ensure everyone is able to enjoy plenty of food.

A MUST to make with this recipe!

The lime really contrasts well with the raisins in the pancakes and the maple walnuts.

Coated in sweet, earthy flavours

I prefer to make my pancakes without any form of sugar. Instead I like to add toppings, such as these maple walnuts, that bring out the flavours in the pancakes.

Maple walnuts

These maple walnuts provide the dish with a crunchy sweetness.

Indulgent breakfast!

Each dish will keep separately in the fridge for up to two days in a sealed container.

Coconut carrot cake pancakes with cashew lime dressing and maple walnuts

Makes 18 pancakes

Ingredients:
Coconut carrot cake pancakes
  • 3 carrots, peeled and finely grated
  • 6 eggs
  • 2 cups almond meal
  • 1 cup almond milk
  • 1 teaspoon baking powder
  • 1 TBSP cinnamon
  • 1 tsp ground ginger
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 1/2 cup raisins
  • 1/2 cup desiccated coconut
  • Coconut oil for cooking
Cashew lime dressing
  • 2 cup raw cashews
  • 1 cup water
  • 1-2 limes, juiced
  • 1 tsp vanilla extract
  • 2 TBSP maple syrup
Maple walnuts
  • 2 cups walnuts
  • 1/2 cup 100% pure maple syrup
  • 1 TBSP cinnamon
Method:
Coconut carrot cake pancakes
  1. Mix almond meal, baking powder, cinnamon, ginger, nutmeg, allspice, raisins and desiccated coconut together in a large bowl.
  2. Mix carrots, eggs and almond milk together in a separate bowl.
  3. Add the wet mixture to the dry, and mix well.
  4. Heat a large frypan over medium-high heat and place 1 TBSP coconut oil in the pan.
  5. Spoon batter into small pancakes onto frypan. When you see little bubbles appear flip and continue to cook for 2 minutes, or until completely cooked.
Cashew lime dressing
  1. Combine cashews, water, lime juice, vanilla and maple syrup in a food processor/Vitamix/blender. Process on high until smooth.
  2. Place in a serving bowl and in the fridge until serving time.
Maple walnuts
  1. Preheat oven to 180C/350F. Spread walnuts on a baking tray lined with baking paper.
  2. Place in the oven and roast for 8–10 minutes, or until fragrant. Remove walnuts from oven and set aside to slightly cool.
  3. Combine the maple syrup and cinnamon in a small bowl.
  4. Add walnuts to the bowl and coat in mixture.
  5. Spread coated walnuts and the rest of the mixture on the same lined baking tray and return to oven for 15 minutes.
  6. Remove from oven once cooked and with a spoon keep moving for the first few minutes to prevent them from sticking together.

Note: you can make the batter the night before to save time in the morning – keep it covered and refrigerated overnight!

Have you too had a moment that reconfirms your healthy lifestyle?

One thought on “Coconut carrot cake pancakes with cashew lime dressing and maple walnuts

  1. Pingback: Choc chip chai buckwheat pancakes with strawberries and chocolate almond butter | emma lauren

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