Carrot Cake Pancakes
- 30 Mins
1 & 1/2 Cups
Milk of your choice
Deep South Vanilla Ice Cream to top
Maple Syrup to top
In a blender, place oat flour, baking powder, cinnamon, nutmeg, ginger, salt, applesauce, milk and eggs. Blend for 45 seconds until smooth.
Gently stir in grated carrot, desiccated coconut, walnuts and raisins to mixture.
Melt 1 tablespoon of butter in a large frying pan over medium heat. Scoop 1/3 cup batter at a time into pan and use back of scoop to spread out a little. Cook for 3 minutes or until golden brown, then flip and cook for another 2-3 minutes. Repeat process until all batter is used.
Top with maple syrup and Deep South Vanilla icecream and serve.