Chef Ellen

Jump to Recipe Print Recipe


This is the perfect pairing of nutritious ingredients to create a tasty and filling breakfast or dinner-for-breakfast treat.


Yield: About 20 pancakes. Freezing extra is encouraged.

  • 2 Cups of water
  • 2 Cups of oat milk or dairy-free milk of choice
  • 1 Cup of unsweetened applesauce
  • 2 Tablespoons of maple syrup
  • 2 Cups of shredded carrots
  • 1 ½ Cup of organic preferably rice flour
  • 1 Cup of buckwheat flour
  • 4 Tablespoons of coconut flour
  • ¼ Cup of grated coconut
  • 1 Tablespoon of pumpkin pie spice*
  • 1 Tablespoon of baking powder
  • 1/2 teaspoon of salt


  • In a large bowl, make your flax egg. Add 1/2 Cup of water to the ground flaxseed and let sit for 5 minutes. Reserve the rest of the water on the side.
  • Add remaining water, oat milk, applesauce, maple syrup and carrots. Stir to incorporate all ingredients.
  • In a smaller bowl, add rice flour through salt and stir. Add dry ingredients to wet and stir until all ingredients are wellmixed.
  • Spray a frying pan or griddle with a light coating of coconut oil, avocado, or olive oil spray. Use about 1/4 Cup of batter for each pancake. Cook on med-high heat and flip after 3-4 minutes and cook for another 2-3 minutes until the batter is set.
  • Serve with fresh, fruit, maple syrup, or maple cream.
  • * sub 2 teaspoon of cinnamon, 1/2 Teaspoon of ground nutmeg and 1/2 teaspoon of ground ginger