Purple pikelets with nut pulp (v)

Better than the name might suggest!
Makes 1 batch of pikelets, about 16.

Original post (with pictures) here.


2 small purple carrots, grated (~3/4 cup grated)
1 cup self-raising flour
1/4 cup nut pulp as leftover from homemade nut milk, OR 1/4 cup minus 1 tbsp hazelnut meal, almond meal or extra plain flour
1 cup non-dairy milk, OR 1 cup + 1 tbsp non-dairy milk if using hazelnut/almond meal or extra flour
1 tsp chia seeds
1/2 cup sultanas (small raisins)
1 tsp vanilla
1/2 - 1 tsp cinnamon

1. Combine all ingredients and stir to combine. Allow to stand for 15 - 20 minutes, preferably in the fridge.
2. Heat a non-stick pan and drop spoonfuls of mixture on to the pan. Cook until bubbles start to appear on the surface, about 2 minutes, and then flip and cook for a similar time on the other side. Repeat for the remaining batter.
3. Serve warm, with optional (but highly recommended!) fig jam.