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)
