Gluten Free Carrot Cake Pancakes

Share this recipe:

Servings:

Serves 4

1½ cups

rice milk

1 cup

Gluten-Free Baking and Pancake Mix

1 cup

carrots, finely shredded

2 tablespoons

brown sugar

1 tablespoon

applesauce

1 teaspoon

baking soda

2 teaspoons

cinnamon

1 teaspoon

Canola Oil, Organic (Expired)

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.

Print this recipe

In a large bowl combine all ingredients until well blended.
Pour ¼ cup of batter into greased pan on medium heat and cook for 3 minutes or until brown.
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.