I had the idea of using parsnip and chickpea flour in a pancake recipe in the middle of the week and I immediately made a small batch to experiment. Oh my, they turned out so yummy and perfect that I couldn’t wait for Sunday to bake a proper stack and take photos and it becomes parsnip-carrot pancakes!
Soak time: 6 hours
- 150g (5.3oz) raw buckwheat groats, soaked
- 90g (3.2oz) oat bran
- 60g (2.1oz) chickpea flour
- 500g (17.6oz) naturally sweet plant-based milk (oat or brown rice)
- 150g (5.3oz) water
- ½ tsp. Himalayan salt
- 70g (2.5oz) raw summer squash
- 40g (1.4oz) raw carrot, cut into thin slices
- 40g (1.4oz) raw parsnip, cut into thin slices
- 2 tbsps. applesauce
- 2 tsps. baking powder
- Soak buckwheat groats overnight or at least for 6 hours. Rinse and drain.
- Add the rinsed groats along with other ingredients into blender and blend until smooth and homogeneous batter forms. Taste and adjust by adding more salt/sweetener if necessary.
- Take a good quality non-toxic non-stick pan. Add a few drops of oil onto the pan and swipe it off with folded kitchen paper. Let all the oil absorb into the paper and use it to swipe the pan clean between pancakes.
- Put a ladleful of batter onto the pan and even it out with a spoon/ladle or by shaking and/or tilting the pan to get the exact shape of your pan bottom. The frying time greatly depends on your stove. I flip it around when it is almost dry on top and also check the colour of the bottom side.
Should you prefer the pancakes sweeter, add a sweetener of choice – xylitol, stevia, juicy dates or agave syrup or use only oat or rice milk rather than the mix of milk and water.
- Method: Frying
Keywords: parsnip-carrot pancakes