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PANCAKES -healthy carrot cake pancakes Recipe


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     PANCAKES -healthy carrot cake pancakes

Category   Breakfast - Brunch
Sub Category   None

3/4 cup organic whole wheat flour
1 oz chopped almonds
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ginger, ground
4 tsp organic light brown sugar
1 1/4 cup almond milk, unsweetened
1 tsp Canola oil
1 1/2 tsp pure vanilla extract
2 large egg whites
2 tbsp agave nectar
2 cups grated carros
1/2 cup all-purpose flour

1. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and agave in a small bowl; serve with pancakes (or just agave)

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