| Ingredient | Method |
| 110g all-purpose flour 10g organic buckwheat flour 1 tsp baking powder 1 pinch of salt 30g sugar 0.5 tsp baking soda 1 A egg, beaten 20g butter, melted and cooled 75g carrot, sliced 75-80ml soya milk butter for frying topping: maple syrup butter | 1. Put all the ingredients into a blender and blitz. 2. Leave the batter for 15-20 minutes before cook. 3. Wipe excess butter from non-stick frying pan for the first time only. Pour pancakes onto non-stick frying pan. Cook about 1-2 minutes on medium heat or until pancake starts to bubble on top, then flip to other side and cook until other side is golden. If bubbles haven’t formed, it is not time to flip. May leftovers freeze well for a microwave breakfast in minutes! *makes 5/6 pancakes |
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