Once upon a time, my mom made carrot muffins. Then on the weekend she started making pancakes that Angelena can have, which she uses flax seed instead of eggs, which is gross.
Then I said "Mommy mommy! Can we use the same ingredients we used for the muffins to make the pancakes?"
Mom said "Use the carrot instead of flax seed for the eggs?"
I replied "yes! and some cinnamon!"
And so we did.
First, we had to cook the carrots and blend them in the Ninja Mega Kitchen System (BL770) .
We had to blend it really well until it became soft. Then added 1/2 cup of carrot to the pancake batter.
And I sprinkled some cinnamon in it.
And then I made pancakes for my whole family!
So we didn't have any syrup or sugar or jam or peanut butter in the house so my mom invented a carrot sauce to put on the pancakes with the leftover carrot puree. She poured in the rest of the molasses and it made this cool design.
So basically it was the leftover carrot puree, the rest of the molasses in the jar and some water and she cooked it.
Here are the finished pancakes and carrot sauce!
It was so good! My ideas always work! I even liked the carrot sauce too. We sprinkled more cinnamon on them and they were delicious!
Here is the recipe:
Gluten Free Carrot Pancakes:
1 1/2 Cup of All Purpose flour (we use Bob's Red Mill because it doesn't have rice or corn in it for Angelena)
1 Tablespoon baking powder
1 Teaspoon salt
1 1/4 cup of water
3 Tablespoons oil
1/2 cup of carrot puree instead of eggs. (to use flax, mom grinds up flax seeds in the coffee grinder: two tablespoons of ground flax seeds and 6 tablespoons of water, let it set up).
Mix it all together and make pancakes on the stove or griddle!