Carrot Oat Pancakes (Gluten-Free) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Some say it reminds them of spice cake, others, carrot cake. Either way, these delicious gluten-free pancakes are sweet and flavorful and easy to make. Ingredients:
2/3 cup buttermilk |
1 egg |
3 tablespoons brown sugar |
1/4 teaspoon sea salt |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground ginger (optional) |
1 cup oat flour (make your own with a blender) |
2 -3 tablespoons shredded carrots (packed) |
2 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
Directions:
1. Blend together buttermilk, egg, brown sugar, salt and cinnamon, then add oat flour (make in your blender with about 1 1/3 - 1 1/2 cups quick oats) and blend for a few seconds. Add the shredded carrot (squeeze the juice from it and pack it into your measuring spoons), baking powder and baking soda and blend just for a couple of seconds. Immediately cook 1/4 cup batches on a greased (butter or margarine) skillet on medium-low heat until they are full of bubbles, the bottom is golden and it`s easily flippable. Cook the other side until done. Serve with maple syrup or room-temperature applesauce/jelly.
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