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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
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.
- 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.
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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
