Carrot-flavoured Pancakes with Maple Cream


1-1/4 cups oat flour, gluten free if desired
2 tsp baking powder
1/2 tsp baking soda
1-1/2 tsp ground allspice
1/2 tsp ground ginger
1/4 tsp salt
2 large organic eggs
3/4 cup + 2 Tbsp buttermilk
1 Tbsp coconut sugar or other raw-style sugar
1-1/2 tsp vanilla extract, divided
1-1/2 cups grated carrot
1/4 cup chopped walnuts
4 oz cream cheese, softened at room temperature
3 Tbsp milk
3 Tbsp maple syrup
1 tsp grated orange zest


  1. In large mixing bowl. stir together oat flour, baking powder, baking soda. allspice, ginger and salt.
  2. In separate bowl, lightly beat eggs. Stir in buttermilk, sugar and 1 tsp vanilla.
  3. Add wet ingredients to dry ingredients and mix gently. Fold in carrot and walnuts. Let mixture rest for 5 minutes while you make the maple cream topping.
  4. Whisk together cream cheese, milk, maple syrup, orange zest and 1/2 tsp vanilla until smooth. Add more milk, 1 Tbsp at a time, if needed to reach thin consistency.
  5. Grease large skillet or griddle with butter or oil and heat over medium heat.
  6. Pour 1/4 cup (60 mL) batter for each pancake and cook until tops are covered with bubbles and edges darken, about 2 minutes.
  7. Flip pancakes and cook until bottoms are browned, about 1 minute.
  8. Repeat with remaining batter, greasing pan as needed. Keep cooked pancakes warm in 200ºF (95ºC) oven while preparing separate batches of pancakes.
  9. Place pancakes on serving plates and top with maple cream.

Makes 4 servings.

Source: Sage magazine