Last week, I was making my carrot muffins and had some batter left over that didn't fit into the muffin pan. I decided to do a little experiment and fry the batter like pancakes. Kids went nuts over these pancakes and cleaned up the plate in minutes asking for more. The fritters have a nice crispy outside and moist on the inside. So now these fritters/pancakes have been indoctrinated into our regular breakfast rotation. The recipe is flexible and pears can be easily substituted with zuchinni or Granny Smith apples.
Please note that if you don't have the multigrain flours you can just use regular all purpose flour.
Ingredients:
1 cup all-purpose GF flour
1 teaspoon xanthan gum (if GF flour doesn't include it)
3/4 cup of mix of multigrain flours (I used 1/4 sourghum, 1/4 millet and 1/4 quinoa flakes)
2 teaspoons baking powder
1 teaspoon of baking soda
1/2 teaspoon salt
1/3 cup vegetable or canola oil + a little more for frying pan
1/4 cup apple juice
2 tablespoons of honey
1/2 cup of apple sauce( this is to substitute eggs)
1 teaspoon vanilla extract
1 cup shredded ripened pears or granny smith apples
1 cup shredded carrots
1. Whisk flours, xanthan powder, baking powder, baking soda, and salt
2. Whisk oil, juice, honey, apple sauce and vanilla
3. Stir in shredded pear and carrots into wet mixture
6. Fold in flour with rubber spatula and mix until batter is just combined. Don't over mix.
7. Brush preheated non-stick pan with oil and lay out the pancakes. The batter is a bit thicker then regular pancakes so use the back of you spoon to flatten them out.
8. Cook on medium heat until bottom is golden and then flip over, press with spatula to flatten out even more and then fry until the other side is golden.
