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