Monday, March 5, 2018

RECIPE: Carrot Pancakes with Thai Dipping Sauce

Original recipe: Carrot Pancakes with Salted Yogurt

Carrot Pancakes with Thai Dipping Sauce
 Makes 25-30 1.5" appetizer size pancakes

Carrot Pancakes
6 eggs beaten to blend
3 c. juicer pulp or finely grated carrots or carrots minced in a food processor
6 T. chopped cilantro (I used frozen)
6 T. quinoa flour
2 t. himalayan pink salt
6 T. ghee, lard or tallow

Mix the carrots with the cilantro and flour.  Add the eggs and salt and mix to combine.  Set aside for at least 15 minutes to allow the flour to hydrate.  (I have let it set as long as 2 hours)

In a shallow frying pan (I use an omelet pan) melt 1 T fat on medium.  Using a tablespoon drop the carrot mixture into the hot fat.  Cook until medium brown, about 1 minute, then flip and cook another minute.  Remove to paper towel lined plate. Repeat with remaining batter, adding fat as needed so they don't stick (you need quite a bit of fat to prevent sticking - don't be stingy!).

Serve with dipping sauce (recipe below), ranch dressing, or yogurt, garnished with spicy green salad.

These pancakes cook very quickly, so the carrots will be close to raw, which is one reason I love them - I'm eating warm, cooked food but getting the nutrition of raw!  That's also the reason I prefer to use juicer pulp or minced over grated - they're much easier to chew when I use pulp.

Thai Dipping Sauce (Original recipe: Thai Dipping Sauce)
I make this with almond butter, rather than peanut, because while peanuts are cancer protective for blood type A, they aren't good for any other blood type.  Plus, I'm able to get biodynamic almonds which makes them my nut of choice for any nut-based dish.

1/2 c. almond butter (please buy one containing nothing but almonds!)
2 T. soy sauce or tamari (I used miso tamari)
2 T. dark sesame oil
2 T. apple cider vinegar or pickled ginger juice
1 T. ginger grated on a fine microplane
1 T. garlic grated on a fine microplane
1/2 t. hot sauce or to taste
1.5 t. fresh lime juice
1/4 c. water
1 t. sugar
1/2 t. salt

Combine the dipping sauce ingredients in a small bowl and whisk thoroughly.  Set aside for at least 2 hours for the flavors to meld.

Addendum:  I made these with purple carrots and they were just as good!  They don't look as good, though, because the carrots turned everything brown:

Purple Carrot Pancakes

They were delicious served with Broccoli Slaw and Horseradish Sauce:

Purple Carrot pancakes with Broccoli Slaw and Horseradish Sauce

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