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Carrots and zenith pancakes

ingredients

servings

1

Eggs

2 unit

Rice flour

30 oz

Almond milk

80 fl oz

Carrots

2 unit

Ginger

30 oz

Natural sea salt

to taste

Bicarbonate

1/3 teaspoon

Desserts from USA

Carrots and zenith pancakes

Carrots and zenith pancakes

vegetarian with eggs with nuts high in calcium source of D vitamins high in potassium high in phosphorus

ready in

15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Carrots and zenith pancakes

Pancakes are American pancakes, those seen in the movies or cartons, stacked on the other and drowned in maple syrup. Today we propose you in a gluten-free version, without dairy, without fat, without yeast and without sugar. The basic recipe is that of my super dieter Arianna Rossoni (found on her Equilibrium Feeding site) that I enriched with carrots and ginger.

Carrots and zenith pancakes step 1

step 1

Put the flour (preferably sifted), salt and baking soda in a bowl and mix.

Carrots and zenith pancakes step 2

step 2

In a separate bowl, beat the eggs lightly and mix eggs with almond milk.

Carrots and zenith pancakes step 3

step 3

Chop the carrots, washed and peeled, with ginger (also peeled) with a mixer.

Carrots and zenith pancakes step 4

step 4

Now combine the carrot puree with flour and start mixing the ingredients. Pour the liquids slowly into the dough and mix, until you get a smooth and no lumps.

Carrots and zenith pancakes step 5

step 5

Heat a low heat on a non-stick frying pan, chop it with a tear of oil or coconut butter and pour a couple of spoonfuls of dough.

Carrots and zenith pancakes step 6

step 6

When the pancake starts to make the bubbles turn it over and let it cook for a few minutes even on the other side.

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