It’s Shrove or Carnival Tuesday / Pancake Day / Mardi Gras / Fat Tuesday again and many people will be making pancakes. In Estonia it’s mostly about buns with whipped cream or ricotta, smoky pea soup, and of course sledging, if there’s snow. Here it is blueberry-beet pancake tart to celebrate it.
I will make pancakes (as I do every week actually) and smoky pea soup, which I also hope to post very soon.
If you are interested in reading more about the history and traditions of Shrove Tuesday, head to my last years post Vegan Pancake Tart.
Should you care to know what those buns look like, you have a chance to take a peek and even try them out as I created a healthy vegan version two years ago – Shrove Tuesday Spelt Buns with Cashew-Raw Buckwheat Cream.
This year I decided to make a pancake tart again. Since I’ve been creating numerous stacks over the past few months, I wanted this tart to stick out and be quite special. So, I had the idea to create a tall stack of pancakes of different colours and layer them as a tart. Being on Candida diet (even if on a much looser regime now) I couldn’t make use of the creams from last year for filling. So, I developed a buckwheat cream that contains no bananas and used the Chocolate Sauce I had created a short while ago.
My Shrove Tuesday Pancake Tart is vegan, plant-based, gluten-free, oil-free and Candida diet friendly.
Please tag me in social media whenever you try one of my recipes and leave me a comment bellow if you have any questions! I’d love to see your colorful blueberry-beet pancake tart! Instagram @thenutriplanet and Facebook @nutriplanet.health.hub
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Blueberry-Beet Pancake Tart Recipe
- Yield: 12 pancakes 1x
Description
It’s Shrove or Carnival Tuesday / Pancake Day / Mardi Gras / Fat Tuesday again and many people will be making pancakes. In Estonia it’s mostly about buns with whipped cream or ricotta, smoky pea soup, and of course sledging, if there’s snow. Here it is blueberry-beet pancake tart to celebrate it.
Soaking time for Buckwheat: Overnight or All day
Soaking time for Cashew: 2 hours
Ingredients
BUCKWHEAT-OAT PANCAKES
- 150g (5.3oz) raw buckwheat, soaked
- 100g (3.5oz) gluten-free rolled oats
- 2 tbsps. ground flax seeds
- 50g (19.4oz) plant-based milk
- ½ tsp. Himalayan salt
CASHEW-BUCKWHEAT RICOTTA CREAM
- 50g (1.8oz) raw buckwheat, soaked
- ½ cup (60g) cashews, soaked
- ¼ tsp. vanilla extract
- ⅛ tsp. Himalayan salt
- ½ tbsp. xylitol
- 1 tbsp. lemon juice
- 50g (1.8oz) oat milk
Instructions
BUCKWHEAT-OAT PANCAKES
- Soak buckwheat overnight or at least for 6 hours. Drain and rinse.
- Combine all ingredients in a blender and blend until smooth batter forms. You’ll get twelve 20cm (7.9 inches) pancakes from this batter.
How to get different colors?
- Bake the first pancake following the recipe above.
- Now blend in some raw beetroot – enough to achieve a subtle pink colour.
- Add a bit more beet for the third pancake. Continue until you have 6 pancakes.
- Now add a bit of wild blueberries. Continue adding more after every pancake. The last one will be quite dark purple.
- If you see that the batter becomes too runny from all the blueberries, add some rolled oats to balance it out.
CASHEW-BUCKWHEAT RICOTTA CREAM
- Soak buckwheat overnight or all day and cashews for at least 2 hours. Drain and rinse.
- Combine all ingredients in a blender and blend until thick ricotta cream forms. You’ll need to help with a spoon. Add the liquid gradually and only as much as needed to combine all ingredients well.
- Transfer into a bowl and set aside.
Notes
You can use my Vegan Chocolate Sauce as topping additional.
Should you want it sweeter, add a sweetener of choice – date paste, stevia, xylitol, agave.
Watch the video below to see how I assembled the tart!
- Method: Frying or Baking
Tips for my blueberry-beet pancake tart:
- If you are on Candida diet and still can’t have cashews replace them with almonds.
- I took my cashews out of the freezer and soaked them in hot water for about 25 minutes.
WOW this pancake tart is a show-stopper! I’m sure it tastes as good as it looks!
Thank you! I can assure you it does! 🙂
This looks amazing! I did the candida diet about 8 years ago, and this stack of pancakes would have been such a treat and completely made my day!! Nice work! 🙂
Thank you Nicole! Have you been symptom-free ever since? How much do you adhere to it today? Just curious 🙂
Hi, sorry for the late reply! I still don’t eat refined sugar, only maple, syrup, honey, coconut sugar, etc. and I do break out in hives when I eat wheat, which may have been an allergy I always had, but wasn’t aware of, but other than that, I am mostly symptom free. I don’t have the desire to eat a lot of the foods I used to before doing the candida diet, but I don’t limit myself now and feel fine.
I’m so glad to hear that Nicole!
Hi Nele,
all your pancake recipes are so great. Last week I used this one for the preparation of a savory dish. Yummy! But I also have to try this ricotta cream very soon. I love the idea.
Thanks and cheers
Brigitte
Hi Brigitte!
Thank you so much! You made my day… again 🙂 Definitely try the cream, it is so delicious! You can also make it savoury 😉