I love pancakes but a lot of gluten free pancakes are dry and they are mostly made from white rice flour or maize flour which I am not fond of.
I can’t remember all the things that I dreamt last night but I only vaguely remembered that I was looking for some ingredients to make the pancakes – something that add more moisture and textures to the “boring & dry” gluten free pancakes that I would normally have! And so, the gluten free, dairy free and sugar free carrot pancakes were born with a bit of creativity and a lot of tender loving care!
I gotta say this is one of the best gluten free pancakes that I have ever made or eaten. I feel a lot more content knowing that I am eating the nutritious foods with a good source of fibre, omega 3 6, good fats, protein, vitamins and minerals.
Gluten Free, Dairy Free & Sugar Free Carrot Pancakes
Serving: 1 Cooking Time: 15 minutes
- 1 organic carrot (1 cup chopped carrot)
- 1 teaspoon of cinnamon powder
- 1 cup organic coconut cream
- 2 tablespoon of raw cold pressed organic coconut oil
- 2 tablespoons of black chia seeds
- 1 tablespoon of shredded coconut
- 1/2 cup of either organic brown rice flour, organic almond flour, organic quinoa flour, organic amaranth flour or organic buckwheat flour
- 1/2 cup organic Chickpea flour (Besan flour)
- 1 pinch of Himalayan salt
- 1 teaspoon of Aluminium free baking powder
- 1 organic egg (opt out if you are vegan)
- 1 tablespoon of organic dark Agave Nectar
- 1/4 of organic lemon
1. In a medium-sized bowl, whisk the egg and set aside.
2. In a high performance blender (I use the Optimum 9400 Blender), blend carrot, cinnamon, coconut cream, shredded coconut, 1/2 of coconut oil, chia seeds until smooth. Add the puree to the egg and stir to combine.
3. In a separate bowl, sip together the flours, baking powder, and salt.
4. Add the dry ingredients to the puree and stir to combine. The batter will be thick.
5. Heat a frypan to medium-high heat. Add 1/2 tablespoon of coconut oil into the frypan and ensure that the coconut oil is spread evenly on the surface of the frypan.
6. Pour the batter into a round shape. Cook the pancakes for 3-4 minutes or until both sides are golden brown – flip it once only!
7. To serve, top a hot pancake with some avocado or your choice of fruits, drizzle some organic Agave Nectar syrup on top and lemon juice.
Tips: I use the Optimum 9400 blender to “grind” the brown rice, almond, quinoa, amaranth, buckwheat or chickpea into flour. It’s a lot cheaper and fresher than the pre-made flour!