Wednesday, September 25, 2013

savory carrot and rosemary pancakes

little tiny carrots from a friend's garden

I am getting a little creative in the kitchen today. This post may not be for everyone; I can be pretty daring with food and I know that freaks some people out. If you are one of those people, I won't be offended if you don't continue reading, or think to yourself, "gross, I'm never making these." I think savory pancakes are pretty strange too. But the reason this recipe came along was buckwheat flour. I had bought the buckwheat flour to make my mint chocolate truffles, and I've been wanting to make buckwheat pancakes ever since. But we don't really eat pancakes for breakfast, we hardly even eat breakfast together at all! And I'm not really big on having something sweet for dinner, I think its kind of weird. So, the savory pancakes were born.

Its really just your basic vegan pancake, with a twist. I figured that you can add fruit to sweet pancakes, so why can't you add veggies to savory pancakes? It turns out there are no rules when it comes to cooking (well, hardly any), you can throw together just about whatever you want, whatever you have on hand, and make up a name for it. I do it all the time, trust me. How were recipes invented anyway?

So, for the pancakes:

  • 1 cup buckwheat flour
  • 1/2 cup oat flour
  • 1 tsp baking powder
  • 1 Tbsp flaxseed meal with 3 Tbsp water
  • 1 cup nondairy milk (I used coconut milk)
  • 1 carrot, shredded
  • 1 Tbsp chopped fresh rosemary
  • small handful chopped fresh parsley 
  • 1/4 tsp salt and pepper if you desire
  • 1/4 cup + 1 Tbsp water

Whisk together the flaxseed meal and 3 Tbsp water and set aside for a few minutes. Sift the dry ingredients into a mixing bowl. Add milk and flaxseed meal mixture, mix thoroughly, try to get rid of any lumps. Add carrots, herbs, and water, mix.

p.s. I did not use the little tiny carrots

In a hot pan or skillet melt 1/2 tsp vegan butter. I never had to re-grease my pan so that is all I used. Pour batter into pan, let cook about 2 to 3 minutes or until little holes start to appear on the top, flip and cook another minute.

I sauteed some rainbow chard with garlic and made my vegan cheese sauce to go on top. It was amazing! They are very filling, but have tons of good nutrients, whole grains, and bursting with flavor!

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