Let’s talk breakfast.
We haven’t mentioned breakfast for a while. A couple of months at the very least. Let’s address that now.
The first week of January is under our belts and we are starting to get back into the usual routines. Or maybe getting to grips with new ones, if eating better is one of your resolutions.
Week-day breakfasts can be tricky. If you are anything like me, you have grand ideas of getting up a little earlier in order to spend a little longer over breakfast and eating something that will set me up for the day, but it rarely ever happens. I usually have to adapt what I really wanted into something that I can fit into the time I have left before I have to leave the house.
I need a repertoire of easy and tasty breakfast items, and these pancakes fit the bill. I have lost count of how many times I have eaten them. They are great for those mornings when you really don’t want something sweet. They are packed with protein and all sorts of other good things that will keep you full until lunch time.
Although I will be honest. I usually make these in the waffle iron – so easy as you can get on with other things as it cooks – but I realise that not everyone has a waffle iron, so I made these as pancakes for those of you who don’t. If you do have a waffle iron . . . extra happy days.
Now let me talk about 3 of the ingredients – the 3 mentioned above in the title – because there are some time-saving shortcuts you can take that may come as a bit of a surprise. Well, I’m betting that one of them will. The other two you may be able to guess.
Number one – the cheese.
For these particular pancakes I use ready grated cheese. I know it may seem lazy but it saves precious seconds (and knuckle skin) in the mornings and also it is grated thicker than I can manage, which is important because it is these thick strands that give you the delicious cheesy nuggets oozing from the edges and also make an appearance inside.
And who doesn’t want melted cheese for breakfast?
Number two – the spinach.
I use frozen spinach. It comes in handy easy to grab nuggets (I think I have a thing for the word ‘nugget’ in this post). If I remember I will pull a couple out of the freezer the night before, but if I don’t then it is easy enough to zap them in the microwave.
And finally . . .
Number three – the carrot.
You need carrot puree. Now, you could peel and chop some carrots, cook them and blend them. But . . . this takes time and pre-planning which can sometimes be completely above me. Therefore I use . . .
I know, I know, but all the work has been done for me and there is nothing in it except carrots. No sugar, no salt, just carrots. Perfect. All I have to do is grab a jar and tip half of it into a bowl. The other half keeps perfectly well in the fridge until I am ready to make another batch of pancakes / waffle. Initially I did feel weird heading down the baby-food aisle and returning with jars of carrot – and sometimes apple – until I realised that I am old enough to have a baby and no one knows that I am actually buying it for myself. I urge you to take a trip down there yourself.
Carrot puree – aka baby food – the secret pancake ingredient and a great time-saver!
I love these pancakes with a good dollop of tomato ketchup in which to dunk them. I also imagine they would be great dipped in barbecue sauce. If you were feeling particularly extravagant / time is on your side you could add a fried egg on top.
And these pancakes are not just for breakfast. They make a fantastic speedy lunch too. Or dinner. They are pretty much perfect at any time of day!
I’m getting hungry just thinking about it.
PS – Naturally I would be thrilled if you made these. I would be even more over the moon if you took a photo of them and then posted it either on Instagram (#ThePinkRoseBakery) or the bakery Facebook page. Just saying. Completely understand if you are too busy eating them to remember . . .
Carrot, Spinach & Cheese Buckwheat Pancakes
- 60g carrot puree, approximately
- 1 large egg
- 1 tbsp flax-meal
- 2 tbsp ground almonds
- 3 1/2 tbsp buckwheat flour
- 1/4 tsp onion powder (optional)
- salt & pepper
- 3 tbsp almond milk
- 2 nuggets of frozen spinach, defrosted
- 1/4 cup (or a good handful) of grated cheddar cheese
- Place a non-stick frying pan over a medium heat to warm up.
- In a bowl beat together the carrot puree and the egg. Add the flax-meal, ground almonds, buckwheat flour, onion powder (if using) and salt and pepper and mix in well. Next add the almond milk and mix to combine.
- Drain the excess water from the spinach and add to the mixture, followed by the cheese. Mix to combine.
- Spoon heaped spoonfuls into the frying pan and cook for a couple of minutes of each side, until golden, firm to the touch and cooked through.
- Serve immediately.
You can make these pancakes a day ahead of time and reheat in the microwave. Just allow to cool completely on a wire rack and then store in the fridge – wrapped in foil – until needed.
If you are using a waffle iron, turn it on before you start mixing the batter together. Add all of the batter at once. My waffle iron takes about 5 minutes to cook, but yours may vary a little.
© The Pink Rose Bakery 2015