These carrot cake blinis had not started life in my head as carrot cake blinis...

They were going to be some kind of gorgeously thin crepe that I could use to wrap up with a breakfast fruit compote...kindly of like these (but with carrot). But as is usually the case, I have issues making large pancakes look pretty. Actually that's not entirely true as  these were pretty good pancakes of the classic British variety, but that aside that I tend to have more success with the small blini type and for that level of perfection I find a melon baller scoops exactly the right amount of batter into the pan…just a little tip for ya!

Since I had already added blended carrot into the batter, I simply added a few extra spices and some walnuts onto the top and then we have carrot cake blinis, the walnuts were actually a really great addition since when the blinis are flipped over for the final minute of cooking it also toasts walnuts nicely.  I blended my carrot, but you could use finely grated carrot for a more visible carrot texture.

This could be served in a variety of ways, here I simply teamed mine with some satsuma slices and a little soy yoghurt but anything goes really...it's your weekend brunch after all so what would you have with them?

Oh, and it goes without saying these could easily make dessert... just layer up into mini ice-cream sandwiches and drizzle with some maple syrup on top and you're good to go. Yay!

Last note, this batter makes quite a lot of blinis but remember they are small...so don't get scared but the number! 

Recipe: Carrot Cake Blinis

makes approx 20 (serves 4 ish)

Ingredients:

• 1/2 cup buckwheat flour
• 3 tbs ground flax
• 2 tbs maple syrup (or a little stevia)
• scant 1 cup water (add extra if needed)
• 1/2 cup grated or 1/3 cup blended carrot
• 2 tsp coconut oil- melted
• pinch salt
• 1/2 tsp each nutmeg and cinnamon (or to taste)
• approx 1/3 cup chopped walnut pieces for topping

Method:

Blend together all ingredients (other than buckwheat) in a blender until smooth*. Pour into a medium bowl and add the buckwheat flour mixing until a smooth thickish batter is formed. Allow to sit for a couple of minutes to allow the flax to help thicken and bind a little.

Using a melon baller (easiest way!) scoop small dollops of batter onto a hot, lightly oiled, frying pan. add a few chopped walnuts to the top and fry until golden beneath and flip to cook for a minute on the other side.

Serve immediately. 

*Note: if you prefer the carrot more visible and a little chunky mix this in at the same time as the buckwheat..