Captains log, self-quarantine day 2: we start the day with a gluten free delight!
I added "fluffy" to the title because I've made carrot pancakes with a different recipe before, and they ended up with more of a fritter texture than a smooth pancake. I think I prefer this version.
What I changed:
Halved the recipe
Swapped in vegan ingredients
Used brown rice flour because I just think it makes for a more cake like pancake, it also makes the recipe gluten free
Served with some toasted pecans and syrup
Source: Food.com | Serves: 2-3 | Time: 30 min
Ingredients
1 cup almond milk
1 Bob's Red Mill egg replacer
2 tbsp vegan butter
2 medium carrots, chopped
1 1/4 cups brown rice flour
1 tbsp baking powder
1/2 tsp salt
2 tbsp cane sugar
Dash of nutmeg & cinnamon
Pecans & syrup, to serve
Instructions
Pour almond milk into blender (I used a Ninja bullet); add prepped egg replacer and vegan butter. Mix briefly.
Add carrots and blend well.
Add flour, baking powder, salt, and sugar; mix in blender until all ingredients are mixed through.
Then add nutmeg and cinnamon and mix for about 1 minute.
Spray frying pan with cooking spray.
Heat to medium heat, and cook pancakes until golden brown. If you've never made pancakes before, basically you wait until the one side starts bubbling, then flip and cook for another minute or two depending on thickness of batter.
Serve with toppings of choice.