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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.

(Serves 4)

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.

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