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July 29, 2013

Coconut Carrot pancakes, gluten free

1 cup soaked and dehydrated buckwheat
4 organic omega-3 eggs
1 handful of organic parsley
2/3 cup shredded carrots
Sage, sea salt

1. Blend all ingredients together.
2. Fry with coconut oil over medium heat, about 2 minutes per side.

I topped with homemade fermented ginger carrots and miso-tahini glaze.


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