As for flavor, you'll be surprised how little the 1/2 cup of puree effects the taste.
These are some flavors I've tried:
Spinach and Zucchini have almost no taste whatsoever.
Carrot, sweet potato, and squash have a slight taste but you can add pumpkin spice or cinnamon to create a more hidden taste
Blueberries are yummy as well as raspberries and bananas!
P.S. I wouldn't suggest using Cauliflower :P It's pretty strong no matter what.
Gluten-Free, Dairy-Free Pancake Surprise!
Adapted by jalene from a Betty Crocker recipe
- 1 cup white rice flour or 1 cup brown rice flour or ½ cup brown rice and ½ cup white rice
- 1 Tbsp evaporated cane sugar or 100% pure maple syrup
- 2 tsp baking powder
- ¼ tsp salt
- 1 egg, beaten
- ½ cup milk or milk alternative (you may need up to 3/4 cup depending on how thick your puree is)
- 1/4 cup purred organic veggie or fruit (can use carrot, spinach, zucchini, sweet potato, squash, banana (*see note), raspberries, blueberries, etc.)
- 2 Tbsp olive oil
- Preheat pan on medium heat.
- In a medium bowl stir together flour, sugar, baking powder, and salt. Set aside.
- In another bowl combine egg, milk, sugar, puree, and oil. Add this mixture just until moistened to dry ingredients. Batter will thicken as sits.
- Check pan for readiness (ready when a drop of water sizzles away.) Pour desired size pancakes onto pan. Cook until underside is brown and bubbles form on top. Flip and cook other side until brown. Serve warm.
Notes from jalene:
*When I use 1/4 cup spinach, I decrease the milk to 1/2 cup
If you need some great tips on how to puree your food click here.