2-3 medium carrots, peeled
1 C oat flour
1 C almond flour
1 C almond milk
1 Tbsp maple syrup (+ more for serving)
1 tsp baking powder
1 egg
1/2 tsp vanilla
1 tsp cinnamon
In large bowl, combine all ingredients + 1/2 tsp nutmeg and 1/4 tsp cloves and a pinch of salt (I like sea salt). Stir together thoroughly. Warm coconut oil in a skillet over medium heat. Spoon batter (about 1/4 C per pancake) into skillet and cook 2-3 mins until pancake begins to bubble. Flip and cook another 2-3 mins. Repeat until all batter has been used.
**This recipe originally found in “True Comfort” by Kristin Cavallari