I have become an absolutely confirmed wheat avoider. However, I do enjoy some of the old tastes and textures. This recipe I developed to satisfy the craving for pancakes and to also make use of the left overs from my juicer. This recipe also is very low in carbs.
If you are not yet enjoying the benefits of a juicer, I strongly suggest you get one. Check out some of my suggested recipes in “Some Men Can Cook, Some Men Can Watch TV, and Some Men Can Do Both, Secrets of the Fighter Pilot in the Kitchen”.
- 2 cups shredded carrots (from the juicer)
- 2 cups cream cheese
- 3 eggs
- 1/2 cup full fat whole cream
In a mixer, add all ingredients and blend until smooth. Ladle, as you would pancake batter on a hot skillet liberally oiled with olive oil. Turn the pancake as you would a normal pancake and brown both sides. Serve plain or with butter. I avoid using honey or syrup or jelly, but if you wish a sweet treat, lightly cover pancake with sugar free organic preserves.