Friday, September 22, 2017

Pumpkin Carrot Pancakes - Phase 1 or 3






I am so tired today. So very tired. I have worked 60 hours so far this week, (thanks, Apple!) and I have 7 more days of work to go. ($$$$$$)

I worked 11 hours, then came home to finish my son's home school lessons. Now, we are waiting for a Disney Parks live broadcast of the Mickey's Not So Scary Halloween Party Parade, then off to BED (Zzzzzz) for a (thankfully) long sleep before getting up to work early. 

Tonight, I have very few groceries. My husband left early to go do a photo-shoot and interview with The Melvins in Nashville. I have no vehicle to get groceries- so I did the best I could. Definitely not on phase but all FMD. And after the week of not-so-good food choices (celebrating the Apple device release at work) I needed something HEALTHY. 

Now, I don't recommend throwing this dinner into your week if you are on your first round of FMD. I always advise to be as strict as you possible can. But 2 years in, I do not feel guilty for eating something off phase once in a while. Guilt is bad. Good wholesome food is, well- GOOD. 

Anywho- here is what I whipped up with no milk, no meat and little effort. Enjoy these on phase 1 or 3 (modifications for phase 1 at the end of the recipe). I like my batter very thick and I cook on lower heat. If you like a thinner batter, feel free to add some water to thin (sparkling water works best if you have it) to get the consistency you like. Be sure to steam your shredded carrots first or else they will not cook and will be crunchy in the pancakes. 

Serve with peach compote or apple compote (P1 only). PRO TIP: Cashew Butter is DELIGHTFUL spread between the hot pancakes!! I had fried eggs on the side. 



Pumpkin Carrot Pancakes
Phase 3
Serves 8- Grain serving and partial fat if you use almond milk

1 cup sprouted wheat flour
1/2 cup almond flour
2 tsp baking powder
1/4 tsp xanthan gum
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
2T xylitol OR 1 tsp stevia
1 cup oat milk or almond milk
1 egg
1/4 cup pumpkin puree
1/3 cup shredded carrot

Steam the carrots in the microwave or on the stove, for just a couple minutes, until soft. Drain if needed. Set aside to cool.

In large bowl, mix together egg, pumpkin, vanilla, sweetener, milk, salt. 



In another bowl, mix flours, cinnamon, nutmeg, xanthan gum and baking powder together. Add dry ingredients to the wet ingredients and stir just until combined - do not over mix. Add carrots and fold them in. 


Cook on hot griddle for 2-3 minutes on first side, then flip and cook 1-2 on the other side 





Phase 1 variation:
Use oat flour instead of almond flour
2 egg whites instead of the whole egg
Use oat milk or brown rice milk

Whole recipe makes 6 standard servings. 


4 comments:

  1. It's almost impossible to find SW flour in Argentina, what can I use instead?

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    Replies
    1. I have to order mine online. Not many other flours work well alone. Spelt for p1 only. Blends of oat and almond for p3, possibly.

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  2. What does the xanthum gum do for the recipe? I've never used it. Also, can I use monkfruit, equal portion to xylitol? I don't keep xylitol in my house because of my dog and stevia has an aftertaste. I LOVE your site!

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    Replies
    1. Xanthan gum replicates gluten, and makes the pancakes fluffy and light.
      I've not used monk fruit but know that the ratio is not 1:1... you would use way less monk fruit. You would need to Google the conversion.

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