3 Tablespoons of ground flaxseed
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 Cup of organic (preferrably) rice flour
1 1/2 Cups of buckwheat flour
4 Tablespoons of coconut flour
1/4 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 well-mixed.
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 batter is set.
Serve with fresh, fruit, maple syrup or maple cream.
This recipe will yield about 20 or so pancakes. Freezing extra is encouraged.
* sub 2 teaspoon of cinnamon, 1/2 Teaspoon of ground nutmeg and 1/2 teaspoon of ground ginger
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