>Nutrition

Anna's kitchen - Carrot Cake Pancakes

AO / 30 March 2017

Ingredients:


175g gluten free plain flour or rice flour

30g chopped walnuts

2 tsp baking powder

1 tsp ground cinnamon

¼ tsp salt

? tsp ground nutmeg

? tsp ground cloves

¼ tsp ground ginger

20g coconut sugar

60ml unsweetened almond milk

1 tablespoon coconut oil (warmed to a liquid)

1 ½ teaspoons vanilla extract

2 large eggs, beaten

2 cups finely grated carrot

3 tbsp butter, softened

2 tbspoons maple syrup


Method:


In a large bowl mix the flour, walnuts, baking powder, cinnamon, nutmeg, cloves and ginger. In a separate bowl mix the sugar,milk,oil, vanilla extract and eggs. Combine the two mixtures and fold in the carrot.


Heat a large non stick frying pan over a medium heat, add a knob of butter and spoon in ¼ cup of the mixture into the pan, spread with a spatula. Cook for approx 2 minutes then turn over and cook until lightly brown. Mix together the remaining butter and maple syrup and serve with the pancakes.


(should make approx 6 pancakes)

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