Carrot Cake Pancakes

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

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