Don't be deceived by the name! This recipe is surprisingly delicious despite its simplistic nature. A carrot pancake is basically Scandinavia's version of a frittata. This recipe is great for using up those items in your fridge that seems to last forever. I usually use this recipe as a meal itself, either for breakfast, lunch or dinner. I will also pair it with some sautéed kale and garlic. Delish!
Ingredients:
1 cup shredded carrots
1/2 cup diced onion
1/2 cup grain free or gluten free breadcrumbs
1/2 cup garbanzo bean flour or a gluten free flour mix (without cornstarch)
4 eggs
1/2 cup milk (dairy free or regular)
1/4 teaspoon nutmeg, cumin and thyme
3/4 teaspoon sea salt
1/2 teaspoon black peppers
2 tablespoons olive oil for the pan
Combine all ingredients and pour into heated pan. Cook in pan for 1-2 minutes so that the bottom can set. Then bake at 450F for 20 minutes. Lower the oven temperature to 350F and cook for another 10-15 minute. When the pancake is puffed and golden brown it is ready!
Watch the recipe video.