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:
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.
Wow! This is a great recipe!!
Girly you are so pretty! And those pancakes look amazing, I love the color!
xoxox
Yum! Looks like a winner!
Post a Comment