Simple Playful Carrot Pancakes
mmmmmm this ones a treat. A simple but warming and nourishing take on classic pancakes, this version features the sweetness of shredded carrots, the richness of soaked and peeled almonds, and the earthy depth of cumin and coriander. Light yet satisfying, they’re perfect for a cosy breakfast or weekend brunch.
In Ayurveda, soaking and peeling almonds enhances digestion, improves nutrient absorption, and reduces internal heat (Pitta). Soaking removes phytic acid, allowing better absorption of minerals like calcium and magnesium, while peeling makes them lighter and easier to digest, especially for those with weak digestion. Soaked almonds are Satvic, promoting mental clarity, vitality, and Ojas (life essence). Their softened texture aids assimilation, making them beneficial for brain health, memory, and the nervous system. To prepare, simply soak almonds overnight, peel them in the morning, and enjoy them fresh or in warm milk, or with a bit of warm ghee.
why do i use ghee in my recipes? ghee is prized for its ability to enhance digestion, nourish the brain, balance the doshas, and promote overall vitality. It supports gut health, detoxifies the body, lubricates joints, strengthens immunity, and aids in meditation by fostering a calm mind, which we all need more of. ghee also improves skin, eye health, and longevity.
Serving – Makes 4
Ingredients
1-2 cups flour of choice: spelt, whole wheat, or buckwheat (see notes below)
¼ tsp cumin
¼ tsp coriander
½ tsp mineral salt
2 tbsp ghee (plus more for cooking)
½ cup water
5-10 soaked & peeled almonds
½ cup shredded carrot
Optional
2 tsp maple syrup
½ cup of shredded zucchini instead of carrot is also really nice + a drizzle of fresh lemon
Method
Soak almonds in warm water for 6–8 hours or overnight. Peel off the skins for a softer texture and better digestion. Chop finely or blend into a smooth paste or toast lightly in some ghee.
In a bowl, whisk together the flour, spices, salt, ghee, and water to form a smooth batter. Let it rest for 5 minutes.
Preheat a cast iron or stainless steel pan over low heat for 5 minutes. Lightly grease with ghee.
Increase heat to medium and pour a ladle of batter into the pan. Cook until bubbles form on top (about 3–5 minutes).
Carefully flip and cook for another 3–5 minutes until golden brown.
use another pan to cook up the carrots in some salt, cumin, and coriander.
Enjoy with toppings of choice, whether sweet or savoury! I like it with a lil drizzle of maple syrup.
Flour Options
Spelt Flour – Light and nutty, with a soft texture.
Whole Wheat Flour – Heartier and slightly denser, rich in fibre.
Buckwheat Flour – Naturally gluten-free, with an earthy taste. Note: if you are vata like me, buckwheat does have drying qualities to it, so only have this on odd occasions or use extra ghee. or split it with half whole wheat and half buckwheat.
have a play and see how your digestion is after :)
Dosha Adaptation Guide
VATA – Perfect for Vata, as the warming spices and almonds provide grounding and nourishment.
PITTA – Reduce cumin if feeling overheated
KAPHA – Lighten up by reducing ghee and opting for buckwheat flour for a drier texture.
