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Carrot Cake Pancakes

Servings 10 Pancakes

Ingredients

  • 1/2 Cup Oats (ground down into flour)
  • 1/2 Cup Gluten-free all-purpose flour
  • 1 tsp Ground Flaxseed
  • 1/4 tsp Clove
  • 1/4 tsp Ginger
  • 1/4 tsp Allspice
  • 1/2 tsp Cinnamon
  • 1 tsp Baking powder
  • 1 tsp Baking Soda
  • 2 Tbsp Sultana Raisins (optional)
  • 1 pinch Sea Salt
  • 1 Small Carrot (finely shredded)
  • 1 1/2 Medium Ripe Bananas (mashed)
  • 1/2 Cup Unsweetened Almond Milk
  • 1 tsp Vanilla
  • 1 tsp Apple Cider Vinegar
  • 1 Tbsp Maple Syrup
  • 3 Tbsp Coconut Yogurt (for topping)
  • 2 tsp Chopped pecans/walnuts (for topping)

Instructions

  1. In a medium sized bowl combine the flour, spices, baking agents, salt, and sultanas together. 

    2. In a large mixing bowl add the mashed bananas, carrot, almond milk, vanilla, apple cider vinegar, and maple syrup together. 

    3. Slowly whisk the dry ingredients into the wet and whisk until smooth. 

    4. In a skillet over medium heat, add oil (I like using avocado oil spray) to grease, add 2 heaping tablespoons worth of batter to the skillet and cook until bubbles start to form and bake on the other side for 2-5 minutes. 

    5. Repeat until all the batter is used up. 

    6. Top with coconut yogurt, nuts, and maple syrup. Enjoy!