Tuesday, March 8, 2011

Carrot Pancakes with Maple Cashew Cream

The second I saw this recipe, I knew I HAD to try it out for myself. Carrot pancakes? Who would've thought! And anything with maple and cashews is a clear winner. Thank you Spabettie for this amazing idea!



Pancakes:

1 cup carrot juice
2 teaspoons oil
1/2 cup gluten free all purpose flour
1/2 cup brown rice flour
1 teaspoon chia seeds (mixed with 1 tbsp water)
1 teaspoon baking powder

Now the original recipe said to put everything in a blender to mix, though I ended up just using a whisk.
Cook in a pan (lightly greased) over medium until cooked through, flipping when one side is dry to the touch.
Makes 12 small carrot pancakes!

Cashew Cream:
3 tbsp. raw cashew butter
3 tbsp. soy creamer (I used Silk)
1 tbsp. maple syrup

I made my own adaptation for the cream out of convenience but it came out amazing.
Just whisk together with a small whisk and pour over pancakes.

SERVES: 2-3

4 comments:

Sarena Shasteen - The Non-Dairy Queen said...

Those look so good! As for your question to me about the pancakes, I think you could definitely use gluten free flour in my recipe, however I would add a flax egg or xanthan gum to make them stick together.

Miso said...

Wow! This is a great recipe!!

Olivia said...

Girly you are so pretty! And those pancakes look amazing, I love the color!

xoxox

Courtney said...

Yum! Looks like a winner!