Gluten Free Vegan Carrot Cake Pancakes

This recipe is linked to Wellness Weekends and Allergy Friendly Friday- be sure to check those sites to find more healthy & allergy-friendly recipes!

Gluten Free Vegan Carrot Cake Pancakes

Makes approximately 12 small pancakes

Ingredients

1 cup gluten free flour mix

1/2 tsp guar gum

1 tsp allergy-safe baking powder

1 tsp cinnamon

1/4 tsp allspice

1/4 tsp nutmeg

1/4 tsp sea salt

1/4 tsp vanilla powder

3 T grapeseed oil (I think you could get away with 2T)

3 T organic brown sugar*

Enough liquid to make a batter (approximately 1- 1 1/2 cup)

Approximately 1/8 tsp fresh grated ginger
Approximately 1 1/2 cups grated carrot
Approximately 1/4 cup zante currants

Method
Optional: Preheat oven to 200F to keep pancakes warm while making the rest of the pancakes
Mix flour, guar gum, baking powder, cinnamon, allspice, nutmeg, sea salt and vanilla powder.
Add brown sugar, oil, and your chosen liquid. I used seltzer water. I like to use seltzer water because the bubbles add extra lift and lightness- but any liquid will do. You can use non-dairy milk or fruit juice.
Fold carrots, ginger, and currants into batter. Batter will be thick.
Ladle 1/4 cup batter onto hot griddle. When bubbles start to form, flip pancake.
Keep pancakes warm in a 200 degree F oven while making the rest of the pancakes.

*Sugar-free option: if you use fruit juice as your liquid (apple or white grape would work nicely) you probably won't need any additional sweetener. If you use water as your liquid, you could still try omitting the sugar, or you might use agave nectar, or stevia. You might also experiment with palm sugar, coconut sugar, date sugar, or maple syrup- although those are still sugars. <-- Those options are alternatives to cane sugar, not sugar-free or candida-friendly options.

I topped mine with the following- it was on a whim, and I didn't measure anything, so adjust to your taste.

Raw Vegan Cream Cheese Topping

Ingredients
Soaked raw cashews (Ideally soak 4 hours, but I just put some cashews in a bowl to soak while I was making the pancakes)
Raw agave nectar
Splash of lemon juice
Pinch of sea salt

Method
Blend in high speed blender. Adjust to taste.

Enjoy!

Macadamia Nut Pancakes

This morning I had macadamia waffles. Well, OK, not exactly... I was eating raw macadamias from the bag as I was making a raw vegan pie crust. Then I made waffles... so actually, I had macadamias then waffles...

But it reminded me of a recipe I created a few months ago, when I was going a little crazy with both macadamias and coconut. I tried several versions at the time, including one with orange syrup, which was amazing. Enjoy!

Coconut Macadamia Pancakes (Gluten-free, Dairy-free)
Yield: 8-10 small pancakes

Ingredients
1 cup brown rice flour
1/4 cup tapioca flour
1 tsp corn-free baking powder
1/4 tsp himalayan salt
1/4 tsp vanilla powder
Approximately 1/2 cup seltzer water
2 tsp grapeseed oil
2 Tbsp raw cane sugar
1 egg, beaten
1/2 cup + 1 Tbsp chopped macadamias*
1/4 cup shredded coconut

Method
In a large bowl, mix brown rice flour, tapioca flour, baking powder, salt, and vanilla powder.
In a small bowl, mix seltzer water, oil, sugar, and egg.
Add wet ingredients to dry ingredients and combine.
Stir in shredded coconut and 1/2 cup chopped macadamia nuts.
Ladle batter by 1/4 cup measure onto hot griddle. Flip when bubbles start to form.
Tip: keep pancakes warm in a 200 degree oven while cooking all pancakes.
Serve piping hot with warm syrup. Top with remaining 1 Tbsp chopped macadamia nuts.

*Tip: Macadamia nuts do not have much flavor when raw. I recommend using roasted macadamia nuts for this recipe.

Fluffy AND gluten-free!
Vanilla bean specks... Mmmm

Macadamia Syrup

Ingredients
1/3 cup light agave nectar (I imagine you could also use pure maple syrup, honey, or Lyle's Golden Syrup)
1/4 cup macadamia butter

Best method: combine in a small saucepan over low heat, stirring continuously, until melted and thoroughly combined. Watch carefully so it doesn't burn.
Lazy method (what I did): combine in a small pyrex measuring cup, and microwave for 30 seconds. Stop, stir, and heat again in 10-second intervals if necessary. Watch carefully so it doesn't burn.

I cannot recall what I did to make orange syrup, but my guess is that I used the same method, using 1/3 cup agave and 1/4 cup orange juice (no nut butter).

Find health and other interesting information about coconut here and here
Find health benefits of macadamia nut here

Gluten Free Peanut Butter Pancakes with Peanut Butter Syrup

Gluten Free Vegan Peanut Butter Pancakes with Peanut Butter Syrup
Makes about 20 small pancakes

Ingredients

• 1 cup brown rice flour
• 1/4 cup tapioca flour
• 2 Tablespoons organic cane sugar
• 1 Tablespoon corn free baking powder
• 1/2 teaspoon salt
• 1 1/4 cup rice milk 
• 1/4 cup organic peanut butter
• Optional: sliced banana
• Optional: allergy-friendly chocolate chips

Method

• Preheat oven to 200 degrees F.
• In a medium bowl, combine the flours, sugar, baking powder and salt.
• In small bowl or measuring cup, stir together the rice milk and peanut butter til smooth.  Add to the dry ingredients and stir just until a batter is formed.
• Heat a nonstick pan or griddle over medium heat.  Ladle the batter by 1/4 cupfuls into the pan.
• When bubbles appear, flip to cook other side. Cook until golden brown on both sides. Keep the pancakes warm in 200 degree oven while you cook the rest of the batch.
• Optional: Top with sliced banana and/or allergy-friendly chocolate chips.
• Serve immediately.

Peanut Butter syrup

• 1/2 cup dark agave nectar 
• 1/4 cup peanut butter, or slightly more, to taste

The original recipe said stir gently over low heat on the stove. I was too hungry and impatient to wait for that (and I didn't want to wash the pan) so I stirred the PB and agave together in a glass measure cup and put it in the microwave for 30 seconds. It was perfect. Be careful and watch it closely- it can easily burn in the microwave. I have a very small, low-power microwave; a larger microwave would probably only take 10-15 seconds.

This syrup would also make a delicious dip for apple slices. Or ice cream. Or bananas. Or ice cream with bananas. Mmmm.