Gluten Free Carrot Cake Pancakes
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Gluten Free Carrot Cake Pancakes

2:37

Servings: 
Serves 4
1½ cups
rice milk
1 cup
carrots, finely shredded
2 tablespoons
brown sugar
1 tablespoon
applesauce
1 teaspoon
baking soda
2 teaspoons
cinnamon
1 teaspoon
1 teaspoon
vanilla extract

Created by the NOW® Culinary Innovation Team NOW Chef Suzy Singh prepares healthy, gluten-free and allergy-friendly pancakes that are perfect for a delicious start to your day.

  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 Maple Syrup, Grade A Amber.

 

Variation:

You can also substitute bananas, blueberries or zucchini for the carrots.

Nutritional Information

Serving Size: 
2 Pancakes
Calories: 
230
Total Fat: 
3 g
Saturated Fat: 
0 g
Protein: 
3 g
Total Carbohydrate: 
49 g
Dietary Fiber: 
2 g
Cholesterol: 
0 mg
Iron: 
1 mg
Sodium: 
660 mg
Calcium: 
213 mg