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pancakes- carrot cake Recipe


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     pancakes- carrot cake

Category   Breakfast - Brunch
Sub Category   None

1/2 c brown rice flour
1/2 c oat flour
1 tbs ground flax seeds
1 tsp baking powder
1/4 tsp ginger powder
1/4 tsp coriander
pinch of cardamom
1/4 tsp pink himalayan sea salt
1/2 c almond milk
1/4 c maple syrup
1/2 c finely grated carrots
1/4 c crushed pineapples
1/2 tsp vanilla
1/2 c coconut cream
3 tbs maple syrup
1/4 tsp vanilla
1/4 c crushed pineapples
handful chopped walnuts

In a large bowl, combine brown rice flour, oat flour, flax seeds, baking powder, ginger, cinnamon, and salt. Combine almond milk, maple syrup and vanilla in a smaller bowl. Thoroughly mix wet ingredients into dry ingredients, then stir in carrots and pineapple. Heat oiled cast iron skillet or griddle over medium heat, add 1/4 cup batter and spread with a spatula. Cook for 4 minutes, then flip pancake using a spatula and cook for another 3 minutes. Repeat until batter is all gone. In a small bowl, mix coconut cream, maple syrup, vanilla, and pineapple. To serve, place 2 pancakes on a plate, top with pineapple coconut sauce and sprinkle with walnuts.

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