Ingredients

The following ingredients have 4 Servings
  • 2 flax eggs (or chicken eggs)
  • 1 cup quinoa flour (I like to toast mine)
  • 1/2 cup almond flour
  • 1/4 cup rolled oats
  • 2 tablespoons coconut flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon sea salt
  • 1 1/2 cup non-dairy milk
  • 3 tablespoons almond oil (or other light flavored oil)
  • 1 tablespoon maple syrup
  • 1 cup shredded carrots (preferably freshly grated)

Instruction

  • Preheat a griddle over medium heat.
  • If using flax egg, whisk together the 2 tablespoons flaxseed meal and 6 tablespoons water and set aside to gel.
  • In a large mixing bowl, whisk together the flours, baking powder and salt.
  • Beat together the flax eggs, milk, oil and syrup then pour into the dry and mix until a smooth batter forms. Fold in the carrots.
  • Lightly grease your griddle with nonstick cooking spray or coconut oil. Ladle ¼ cup of batter onto the griddle and repeat until you have filled your pan. Cook the pancakes until small bubbles begin to form around the edges, about 2 – 3 minutes. Flip and cook for another 1 – 2 minutes longer until the other sides are golden brown. Repeat until no batter remains.
  • Serve warm with your desired toppings and pure maple syrup.