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3 Comments These easy and gluten free carrot pancakes came about when I had a lot of carrot pulp leftover after having used my slow juicer. The pulp is still good to use and so I made these delicious carrot pancakes using that. If you do not have a slow juicer you can also use grated carrots.
Gluten free carrot pancakes
The first time I used my slow juicer I threw away all the vegetable pulp that was leftover. But than I started thinking it would be a waste to throw away all that fiber and vegetable goodness. So I started experimenting with ways to use up the pulp.
One of the first recipes I came up with were these gluten free carrot pancakes. I love carrots so naturally I use them in my slow juicer a lot too. Now the pulp will be a bit drier than grated carrots but the difference is not that big. So if you do not have a slow juicer, you can use roughly the same quantities with grated carrot as well.
If you do have a slow juicer, you can usually use most of the pulp again. If you are planning to make sure to separate the pulp. I usually have 3-4 ingredients in a slow juice drink but if I know I will be using the carrots (for instance) I make sure to keep it separate. You can use a mix of pulp (depending on the contents) also to make other kind of pancakes!
Gluten free so turn carefully
Now if you’ve never made gluten free pancakes you might be surprised at the fact that they are a bit more delicate to handle than regular pancakes. I’ve made plenty like this 3 ingredient pancake or the beetroot pancakes so I am familiair with the way they should be handled. Flour (and gluten) make the pancake batter bind together much easier. When you’re using gluten free flour the pancake will still be firm enough once baked but the key point is to turn it carefully after one side is baked.
A good spatula will help but I tend to bake gluten free carrot pancakes in a crepe pan. That has a lower rim and therefore you can easily flip the pancakes. Just try what works for you as it will be delicious wether or not they look perfect or not so perfect.
Serve with blueberries
While you can certainly serve these carrot pancakes with whatever fresh fruit you like, I thought they paired particularly well with blueberries! Also check out my high-protein vanilla cakes (also gluten free)
Carrot pancakes with hazelnut flour
Ingredients
- 175 g carrots use pulp or grated carrots
- 80 g hazelnut flour or use almond flour
- 50 gr buckwheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cardamom
- 1/2 tsp ginger
- 2 eggs
- 2 tbsp honey
- 225 ml almond milk
for serving:
- coconut grated
- maple syrup
- blue berries
How to make the carrot pancakes
- Mix all the dry ingredients together in a bowl.
- Mix all the wet ingredients together in another bowl with the carrot and mix well.
- Combine the two and leave to stand for a bit before you start baking
- Heat a frying pan on medium heat with a little bit of coconut oil or butter and make a little round with the batter in the middle of the pan. Cook slowly until golden and turn carefully to bake the other side. Continue until all batter is finished.
- Serve the carrot pancakes with blueberries and grated coconut and a drizzle of honey or maple syrup
Notes
- Substitute the hazelnut flour with almond flour or chufa (tigernut flour)
- Serve with blueberries or any fresh fruit of your choice.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Carrot pancakes with hazelnut flour are the perfect quick gluten-free breakfast!
What a fantastic recipe! Thanks for posting it. I have recently started juicing and I have the same problem with leftover pulp. I will definitely try this one. I bet it would also taste good when made with beetroot pulp.
O yes I am sure that would be amazing too! And can’t wait to see the color on those pancakes!