Sunday, April 24, 2011
This week, like many before, we picked up a nice sized bag of carrots from Johnson's Backyard Garden. I wanted to give my family a hearty breakfast that would get our Easter off to a somewhat healthy start.
This is a very simple recipe. We cut Clay's pancakes into shapes using carrot and lamb cookie cutters and gave him a small bowl of real maple syrup to dip them in. I loved these pancakes because they were hearty and delicious and...I was able to sneak in one veggie in at the start of our day.
Gluten-Free Carrot Walnut Pancakes
1 1/2 cup Pamela's Gluten-Free Baking and Pancake Mix (or your favorite gluten-free pancake mix)
2-3 carrots (approx. 1 cup), shredded finely, Johnson's Backyard Garden
whole cinnamon stick (approx 1/4 tsp), grated with a microplane grater
whole nutmeg (approx 1/4 tsp), grated with a microplane grater
1/4 cup fresh squeezed organic South Texas oranges, available at Wheatsville
1/2 - 2/3 cup water
1/4 cup walnuts, finely chopped
1 TBSP grapeseed or canola oil
canola oil spray or nonstick spray
REAL organic maple syrup, Coombs or Shady Maple Farms are both great
Earth Balance Butter (non-dairy) or local butter
1. Mix all ingredients. Add water if needed to make sure that batter is not runny, but not so thick that you can't pour it into the pan.
2. Heat a nonstick pan (or one sprayed with nonstick spray) on medium or an electric griddle to 350. It might be a good idea to do a "tester pancake" to make sure the heat is just right. Cook each pancake until it is light brown on each side. Gluten-free pancakes will not bubble when they have cooked on one side, so you will need to check for doneness with a spatula or look for the ends starting to separate from the pan.