As with many of my recipes, this one was inspired by Gena. This woman just seems to have a way with carrot pulp; she inspired me to try carrot pulp falafels, which were outrageously amazing, and now carrot pulp pancakes (though mine are more like pikelets). Initially, I thought great, healthy pancakes, which them stream trained my though process into turning these into the most ridiculously healthy pikelets I could possibly muster up given my limited pantry. Here goes.
Spiced Carrot and Brown Rice Pikelets (vegan, GF if swapping whole wheat flour)
{Makes 8 pikelets}
- 1/2 cup carrot pulp {leftovers from your morning juice}
- 1 cup cooked brown rice {mine was cold, in the fridge from the night before}
- 3/4 cup whole unbleached wheat flour {or your choice of GF flour}
- 1/2 cup sultanas or raisins
- 2tsp baking soda
- 1/2 tsp grated ginger
- 1/2 tsp grated orange zest
- 1 tbsp date paste {to make this- I chopped a cup of dried dates and heated them on the stove with enough water to cover them. I let them stew and become soft and soggy and once all the water had dissolved, I mashed the mix with a fork and then stored the paste in a glass jar in the fridge. Use this as a sugar alternative}
- 1 cup non dairy milk; I used almond.
Mix all the dry ingredients together in a bowl. Obviously this wont have the usual pancake consistency because of the rice, think: fritters.
Add the date paste, and get in there with your hands! Adding the date paste will form the mixture into a rough ball.
Add the milk a little bit at a time, stirring with a wooden spoon, until you have a consistency that’s liquid without being too wet. It should be a thick but malleable fritter consistency.
Fry in a pan using coconut butter if possible for a few minutes each side.
And finally serve, with whatever topping you like!
This pikelet was a mixture between sweet, savoury and spiced (as a result of the cinnamon, orange zest and ginger), so I refrained from adding anything too sweet to serve it with.
- 1/2 cup frozen cranberries
- 1/3 cup coconut shreds
I gave this about 2 minutes on the stove top. And the result was a decideldy festive finish to my otherwise train wreck- yet delicious- pancake concoction!
I doubt pancakes have ever been much healthier!
I love the look of this recipe! I have some leftover cooked brown rice and a big bag of carrots that are begging me to make this….it will just depend on whether or not I can convince myself to eat something warm in this hot Perth weather ;-)
I just clicked on over to your blog for the first time from Gena’s blog, and you are correct – she’s the queen of using carrot pulp (and also the inspiration I used when I made carrot falafel for the first time, too).
I also wanted to add that your blog is lovely. Your writing voice and many of your perspectives expressed here remind me very much of a dear friend of mine, Lavida: http://www.lavidarose.com/.
Oh, I am glad you are enjoying life in the Northern hemisphere, too!
These look fantastic and they seem pretty easy to make. Adding these to the “to cook” list! x