Ingredients:
2 large or 3 medium carrots, peeled and grated
1 egg
1 cup oat flour
1 cup almond flour
1 cup nut milk, such as almond or cashew
1 tablespoon pure maple syrup, plus more for serving (optional)
1 teaspoon baking powder
1/4 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Pink Himalayan salt
Virgin coconut oil, for greasing the pan
Coconut cream, for serving (optional)
Directions:
- In a large bowl, stir the grated carrots, oat and almond flours, milk, maple syrup, baking powder, egg, vanilla, cinnamon, nutmeg, cloves, and a pinch of salt until thoroughly combined.
- Warm the coconut oil in a skillet set over medium heat.
- Spoon the batter, using about 1/4 cup per pancake, onto the skillet and cook for 2 to 3 minutes, until the pancakes start to bubble.
- Next, flip them over and cook for 3 minutes on the other side.
- Repeat until you have used up all the batter.
- Top the pancakes with maple syrup and coconut cream, or with your own favorite toppings, and enjoy!
Tip: Peel your carrots before grating them and use the finest shredding side of a box grater to create small bits of carrot that will become more evenly incorporated throughout the pancake batter as you stir.
