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Gluten-Free Cinnamon Carrot Pancakes

Posted Jun 26 2012 11:38am

gluten-free-carrot-pancakes

A week or so ago, I bought a big 5 pound bag of organic carrots with the intention of juicing them with some apples and greens. Unfortunately, sometimes even the best of intentions get cast aside due to a busy schedule, so they’ve just been sitting in my fridge and I’ve been using them whenever I can in a meal or recipe. More than half of the bag is still there. Yesterday morning, I decided that I would make carrot pancakes with a few of them.

I didn’t have a recipe, so I just figured it out as I went along. I grated two large carrots in my food processor which made 1 cup of grated carrots. Now since grated carrots have quite a bit of moisture in them, I decided to mix some coconut flour into them because coconut flour absorbs lots of liquid. I didn’t want the pancakes to be too wet so I thought it would be a good addition. Then I added two whole eggs as a binder, and some cinnamon, vanilla extract, and a pinch of salt for flavor. I finished the batter off with some almond flour for additional texture, richness, and nuttiness.

I had to use butter in the pan because I just love buttered carrots. I think I love about any kind of buttered vegetable. I used honey drizzled on top of them because it’s SCD legal while the traditional maple syrup is not. It also added sweetness and moisture. They came out really good. I will definitely be making these again, perhaps playing with the recipe a little to make them more like carrot cake pancakes. How fab would that be?

Gluten-Free Cinnamon Carrot Pancakes
Ingredients
1 cup grated carrots
1/8 cup coconut flour
2 whole large eggs
1/2 tsp cinnamon
1/4 tsp vanilla extract
pinch of salt
2 slightly heaping TB almond flour
1 pat butter

In a bowl, combine grated carrots and coconut flour. Stir until carrots are well coated with coconut flour. Add 2 large eggs and mix in until eggs are combined and beaten. Add spices. Mix in almond flour until well combined. Heat butter in a skillet over medium low heat. Spoon batter into skillet forming round flat pancake shapes. Cook for about 4 or 5 minutes until the pancakes are firm enough to flip and the tops appear to start drying. Flip and continue cooking for another minute or two. Serve with honey.

Makes about 6 4″ pancakes. One large serving or two smaller servings.

These would probably make a nice dinner side dish also, perhaps using dill or more savory herbs and spices. Will have to try that too. :)

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