Feed Me Phoebe


What's This?
Serving size 8
Total Time

The batter is a little thicker than in other pancake recipes – a little more cake-like, if you will. The result is a plump patty that’s slightly crispy on the top with a fluffy texture that’s ideal for maple syrup absorption. Instead of the requisite cream cheese frosting, I used a dollop of vanilla-flavored Chobani to give it that hit of creaminess.

Ingredients

2 eggs⅔ cup almond milk or regular milk 1 tsp vanilla2 Tbsp maple syrup (plus more for serving) ⅔ cup brown or white rice flour 1 cup almond meal1 tsp baking powder½ tsp ground cinnamon¼ tsp ground nutmeg½ tsp ground ginger½ tsp salt1 ½ cup finely grated carrots Coconut oil, butter or Earth balance, for cooking Vanilla nonfat Greek yogurt or crème fraiche, for serving

Directions

  1. In a large mixing bowl, whisk together the eggs, milk, vanilla, and maple syrup. Stir in the flour, almond meal, baking powder, cinnamon, nutmeg, ginger, and salt. Fold in the carrots.
  2. Place a large nonstick skillet or griddle over medium-low heat. Lightly grease it with oil or butter. Add the batter to the pan, ¼ cup for each pancake. You’ll make 2-3 at a time depending on the size of your pan. Cook 2 minutes, or until small bubbles start to appear on the surface. Flip the pancakes and cook for another 2 minutes, until the pancakes are firm and lightly browned.
  3. Serve the pancakes with maple syrup and yogurt or creme fraiche. Garnish with a dash of cinnamon.

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Tags: Breakfast, Brunch, Gluten Free, Kid-Friendly, Carrot, Vanilla

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