Carrot Walnut pancakes

 

 I use to have a favorite pancake recipe I would make now and then. Of course I used whole wheat to make it which I think makes this recipe even better, but of course there is no gluten free substitute for whole wheat- 

These turned out pretty good. In a "white flour" kind of way :)

You MUST make the syrup to go with it, because it's absolutely divine, and if you don't you'll be missing out on a huge piece of heaven. Just sayin...

These are gluten, corn, soy and dairy free.

Carrot Walnut pancakes

4 eggs (separated)

2 c almond milk

2 T honey

2 c GF flour 

* (1 1/2 c rice flour 1/1/2 c garbanzo bean flour is what I used)

1 t salt

1 t baking soda

*optional 1/2 T xanthum gum (helps to hold them together better)

1 cup shredded carrot

1/2 c walnuts

Beat egg whites in a small bowl until light and fluffy.

In another bowl mix all the ingredients together *including the egg yolks.

Fold in the egg whites.

Serve with cinnamon syrup.

Cinnamon syrup

3/4 c sugar (you can use agave too)

Arrowroot powder to thicken to a gravy-like consistency 

or 1 1/2 T corn starch if you aren't allergic to corn

1 1/2 t Cinnamon

1 1/2 c apple juice

1 T lemon juice

2 T butter (or coconut butter)

Cook on med heat and add arrowroot until thickened (p.s. it is slightly different than corn starch- don't add too much all at first. Give it a couple minutes to thicken up, then add more if needed)