Categories

Breakfast, Curry & Daal, Dips & Sides, Drinks, Mains, Remedies, Salads, Sweet Treats.

02/04/16

Cinnamon carrot pancakes & coconut ice cream

Ingredients

  • carrots, grated 2

  • oat flour 5 tablespoons

  • corn flour 1 tablespoon

  • Cinnamon powder 1 teaspoon

  • cardamom powder ½ teaspoon

  • honey 4 tablespoons

  • coconut oil 2-3 teaspoons

To serve

  • Flaked or chopped almonds 1 tablespoon

  • scoop oppo ice cream for each pancake (or any ice cream) 1

  • maple syrup drizzle of

Method

Mix together the grated carrots, oat flour, corn flour, cinnamon and cardamom in a mixing bowl, so that it forms a slightly sticky dough. Heat a teaspoon of the oil in a small pancake pan and once it melts, place half the carrot mix / batter on the pan and flatten to the sides using the back of a spoon, forming a round pancake. Let this cook on medium heat for a few minutes, check to see if it is has turned little brown and once brown, turn and cook on the other side. Add a few extra drops of oil if needed and when both sides are lightly brown and cooked, serve with a few flaked almonds, ice cream and maple syrup

There is nothing I love more than sitting in a beautiful café, al fresco if it’s deliciously warm, eating something wholesome and healthy and tapping away on my laptop, drifting from book to magazine to writing. Intermittently listening to the hum of chatter, voices, music and the air. And watching… people watching. So when I walked into Chamiers and Amethyst and discovered these gorgeous cafes I was working with for the next few days, I smiled and sighed. Chamiers was perched atop one of my favourite Indian boutiques, Anokhi, and another adjoining jewellery and clothes boutique, things that I actually loved and would buy, and then the café itself, filled with character and warmth and activity, wonderful food and pretty cakes.

Amethyst, however, is where I have been spending most of my time, just ten minutes away, a green oasis tucked away in the heart of Chennai, wild gardens, a spacious verandah with glorious Indian horse and garuda statues, another boutique upstairs… and experimental food, with a healthy specials menu that I would be introducing this week, at both Chamiers and Amethyst. It’s been an energising and packed couple of days, working with the chefs on new dishes, flitting between kitchen and café, sitting and working on my laptop with music in the background, chatter, admiring the fashion and just living in these wonderful little cocoons. So I created a new recipe today, rather unplanned, and simply had to share it. It really is one of the most deliciously healthy desserts I have had… the coconut ice cream sitting on top might be a little on the decadent side, but the slight crunch of the fresh coconut in each bite is just heavenly. I do really love the healthy, clean and delicious Oppo ice cream, so if you’re in the UK, I’d definitely recommend serving this pancake with a scoop of their ice cream (either the Madagascar Vanilla or Salted Caramel flavour).

Makes 2 medium pancakes

Notes: if you don’t have oat flour, you can use wheat flour instead.

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