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Food traditionnel

𝐜𝐚𝐫𝐫𝐨𝐭 𝐜𝐚𝐀𝐞 𝐩𝐚𝐧𝐜𝐚𝐀𝐞𝐬

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have changed the carrot scenes for me. fyi, i despise them.

for the sun-kissed shots n mOiSTTt asmr πŸ™‚

in pancakes:


-1/4 cup almond flour
-1/4 cup oat flour
-1 tsp baking powder
-1/4 tsp baking soda
-1/2 scoop protein powder of choice (i usedΒ  speculoos)
-2 tsp coconut sugar
-1 tsp grounded flax/chia
-cinnamon (and other spices)
-1 egg white
-about 1/3 cup grated carrot slightly (slightly squeezed to remove excess water)
-splash of vanilla
-1 hefty tbsp yog
-1/4 cup water/plant milk (+- to adjust)

mix all, make pancakes on greased pan.

in frosting:
-2 tbsp yog
-1 tsp cream cheese
-splash of vanilla
-a bit of honey (opt)

top pancakes with frosting, walnuts, pb, cinnamon n extra shredded carrots.

seriously, if it was not for a collab withΒ  , i would have nEVer make anything related to carrots. n that is a proven fact. but these pancakes proved meΒ 


to be fair, there is no carrot taste (the reason why i hate carrots in the first place) sooo maybe that’s why iΒ  these.

i also reallllyyy like carrot cake lmaoo basically carrotsΒ  bakes. but in savory dishes ABSODBDOD??? they have the most ew sweetness and earthy rawness but in my defence, i do still eat them as much as i can like ill eat them when it’s on the table.

in fact, i WILL ALWAYS eat the most out of it cause my pet peeve is seeing non idyllic foods in large amounts in the dish i know im just unique n special like dat (dont cancel me)

experimented with almond flour in pancakes and they truly make a difference?? wayy fluffier and superrr soft (less dense than all oat flour)!! and the extra moisture from the carrots made it superr mOiST go HAM on the cinnamon guyss i promise u won’t taste much of it hehe sneaky me, i layered a thin spread of the frosting/pb in between pancakes but no one has to know that.

*HMmMmM intrigued to make more carrot stuff now… no i am not a convert.

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