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| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Servings |
medium-sized pancakes
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Ingredients
For the batter:
- 3/4 cup carrot juice
- 1 cup flour (gluten free all purpose)
- 1 teaspoon chia , or flax seed
- 1 teaspoon baking powder
- 1/4 teaspoon xanthan gum
For the Maple Cashew Cream:
- 1 cup cashews , raw, soaked overnight
- 1/2 cup water
- 1/4 cup maple syrup
Ingredients
For the batter:
For the Maple Cashew Cream:
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Instructions
- Juice carrots. Add carrot juice to a blender with the remaining batter ingredients and blend until smooth. Preheat griddle to medium high (using oil/nonstick spray or butter if not nonstick surface), spoon enough batter to make a medium-sized pancake (approximately 1/4 cup).
- For the Maple Cashew Cream, blend on highest power. Reduce water for a thicker result. Drizzle over pancakes and serve immediately.