There’s a lot more to carrots than juicing. These orange wonders are loaded with vitamin A and contain a host of other powerful health and beauty benefits, from glowing skin and anti-aging properties to lowered risk of heart disease. Here’s my favorite edible version of this delicious crunchy vegetable.
1½ cups of your favorite flour (I use a mix of rice, oat, and almond flour)
⅓ cup and 1 teaspoon brown sugar
1 tablespoons pumpkin spice
½ cup your favorite milk (I use almond milk)
1 egg, beaten
½ cup plain yogurt (Greek yogurt has tons of health benefits)
2 cups shredded carrots
1 teaspoon vanilla extract
1 tablespoon vegetable oil
1 cup of berries
Zest and juice of one lemon
1 tablespoon of honey
1. In a large bowl, combine the flour, sugar, and pumpkin spice. In another bowl, mix the milk, yogurt, egg, vanilla, and oil, and then fold in the shredded carrots. Add the carrot mixture to the dry ingredients and stir to combine.
2. Heat a lightly oiled griddle or a large sauté pan on medium high. Pour 1/4 of a cup of the batter onto the griddle or pan. Cook pancakes until the edges begin to brown. Then flip them and cook until the other side is lightly browned.
3. In a medium sauté pan, add the berries, honey, sugar, zest, and juice. Cook on medium heat until berries are soft.
4. Drizzle the pancakes with the berry compote and serve immediately. Bon appetite!
Ramon Ruiz is a New York–based private chef and the chief baker behind Gingerbirdstore Organic Bakery (with his partner, Jon Rappleye) and the chief creator of Underground Supper Club in Jersey City, N.J. Follow him at RamonRuizPersonalChef.blogspot.com.