Gluten-Free Carrot Cake Pancakes
Created by the NOW® Culinary Innovation Team
NOW Chef Suzy Singh prepares healthy, gluten-free and allergy-friendly pancakes perfect for a delicious start to your day.
|1 cup Living Now® Gluten-Free Baking and Pancake Mix|
|1½ cups rice milk|
|1 cup carrots, finely shredded|
|2 tbsp. brown sugar|
|1 tbsp. applesauce|
|2 tsp. cinnamon|
|1 tsp. baking soda|
|1 tsp. Ellyndale™ Organic Canola Oil|
|1 tsp. NOW® Organic Vanilla Extract|
|1/4 tsp. salt|
1) In a large bowl combine all ingredients until well blended.
2) Pour ¼ cup of batter into greased pan on medium heat and cook for 3 minutes or until brown.
3) Flip the pancake and cook for 2 minutes or until pancake has browned.
Suggestion: Serve with NOW® Real Food Organic Grade A Maple Syrup. You can also substitute bananas, blueberries or zucchini for the carrots.