Carrot Cake Pancakes 

Billy Rogers

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½ cup (125g) unsweetened applesauce 2 eggs ⅓ cup (80g) unsweetened almond milk (or milk of choice) 1 teaspoon vanilla extract 1 tablespoon pure maple syrup (or sub coconut sugar or honey) 1 ½ cups (143g) old fashioned rolled oats, gluten free if desired 2 teaspoons baking powder 1 teaspoon ground cinnamon ¼ teaspoon nutmeg ¼ teaspoon salt

Ingredients

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Mix-ins: 1 cup (100g) shredded carrots (shred with a cheese grater) ¼ cup (28g) chopped walnuts or pecans 3 tablespoons (30g) raisins For cooking: Olive oil or coconut oil, for cooking

Ingredients

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Instructions

Add all of the ingredients (besides the carrots, walnuts and raisins) to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. 

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Lightly coat a griddle with coconut oil or olive oil and place over a medium heat.

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Once the pan is hot, add about 1/3 cup of the batter to the griddle for each pancake and use a spoon to spread them out a bit into circles; cook for 2-4 minutes until pancakes slightly puff up.

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Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly, then you need to lower the heat.

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I normally start on medium heat, then reduce to medium low later so that my pancakes don't burn. 

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Wipe skillet clean and repeat with more oil and remaining batter. Makes 6 pancakes total. Serves 3, 2 pancakes each.

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