With the summer holidays now in full swing, we’re really enjoying lots of outdoor activities – we’ve even managed to squeeze in a couple of camping trips here in the Dorset countryside!
We know a thing or two about food for happy campers after many years road testing recipes on our own camping trips, especially our annual trek to Glastonbury Festival with our little pop up cafe.
In fact, we dedicated a whole chapter in our second cook book to our favourite festival and camping dishes, such as Veggie Koftas with soft patties, mushroom burgers with mushroom rolls, dahl…and so many more… We hope they will inspire you to cook round the camp fire!
Here we share our yummy Carrot Flips recipe with you. These lovely little pancake bites – or what we used to call drop scones as kids – were inspired by a carrot cake we used to make here at our Dorset bakery. We were intrigued with the idea of crossing a cake with a pancake and therefore negating the need to switch the oven on. Cheaty in a good way.
What’s so good about this gluten free pancake recipe?
It’s really quick, delicious, versatile, and it’s a one bowl job! Basically it’s a pancake batter with the same flavours as a carrot cake.
We use sultanas in the recipe but you can use any dried fruit – whatever you prefer or is in your store cupboard.
For spice, again use whatever you prefer but you’re going for a carrot cake vibe so mixed spice, cinnamon and nutmeg are all good to use. Add to taste but go lightly – you can always add more if needed.
This pancake batter recipe is so adaptable and clever – you can also use it to make little muffins. Rather than frying, simply divide the mixture into 6 in your muffin pan and bake at 170°C / Gas 3 for 12 minutes, checking partway.
How to enjoy your Carrot Flips
These are best eaten hot out of the pan. We like ours with a scoop or two of ice cream on the side. We can highly recommend our Coconut Milk Ice – it’s plant based and a doddle to make – find the recipe in Honeybuns All Day Cook Book .
Is this recipe free from?
Like all our recipes, we want as many people as possible to enjoy it. This dish can be enjoyed by coeliacs and is free from dairy and nuts.
Do I need to buy fancy ingredients?
In the recipe we use our go-to flour blend of polenta, tapioca and sorghum flour. This blend gives a really soft blended texture. You can buy these flours from supermarkets, health shop, and online at Sous Chef and Doves Farm.
However don’t be put off by the different non-standard flours we use. If this is too complicated, you can forget the blended flours and just use 110g of regular gluten free self raising or plain flour instead. If using plain flour, add a teaspoon of (gluten free) baking powder.
How many will this serve?
This batter makes 20 small carrot pancakes.
What ingredients do I need?
2 small carrots, grated
35g tapioca flour
25g sorghum flour
40g crystallised sweetener of choice (granulated, demerara, light brown…just don’t use liquid sweetener)
75ml soya or coconut milk
100ml unrefined coconut oil
2 free range eggs
Finely grated zest of 1 small orange
½ tsp mixed spice
40g sultanas (or any dried fruit – chop up larger fruit such as dried apricots)
1 tsp gluten free baking powder
½ tsp salt
Rapeseed oil, for frying
Step-by-Step guide to making your carrot flips
- Place all the batter ingredients into a bowl and beat with an electric mixer on high speed for 1 minute until smooth.
- Warm 1 tablespoon of rapeseed oil in a non-stick frying pan on a high heat.
- Spoon 1 heaped tablespoon of batter into the pan and reduce to a medium heat.
- Allow to sizzle in the pan for 1-2 minutes; you’ll need to gently lift the carrot flip up with a fish slice to check if the underside has turned golden brown.
- Once golden brown, turn it over to cook the other side.
- Cook no more than 3 at a time in the pan, otherwise you will lose heat.
- Tip them onto a serving plate and cover with foil to keep warm whilst cooking the rest.
- Add rapeseed oil to the pan a little as a time, as required.
- Place 3-4 carrot flips onto each plate, and scoop the Coconut Milk ice or ice cream on top.
This recipe is taken from Honeybuns All Day Cook Book . Filled with over 100 gluten free and vegetarian recipes, this cook book is a must have for your recipe book collection.
Do let us know how you get on with this recipe and we’d love to see your photos. If you have any questions, do get in touch via this blog in the comments section, or via facebook, email or telephone.
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