DRY ▢ ¾ cup Oat Flour ▢ 1 ¼ cup Flour ▢ 1 tbsp Baking Powder ▢ ¼ tsp Baking Soda ▢ 1 tsp Cinnamon ▢ 3-4 tbsp Coconut Sugar ▢ ¼ tsp Nutmeg ▢ ¼ tsp Salt WET ▢ 1 ½ cup Almond Milk ▢ 1 tsp Lemon Juice ▢ 2 tbsp Avocado Oil ▢ 2 tsp Vanilla Extract ADD-ONS ▢ 1 cup Carrots ▢ ¼ cup Chopped Pecans ▢ 2 tbsp Dried Raisins
In a bowl, whisk Carrot Cake Pancakes wet ingredients: almond milk, lemon juice, avocado oil, vanilla extract. Set aside.
In another large bowl, whisk oat flour, flour of choice, cinnamon, nutmeg, salt, coconut sugar, baking powder, and baking soda.
Pour the liquid Carrot Cake Pancakes ingredients onto the dry ingredients and stir with a spatula until it forms a thick pancake batter with no lumps.
Stir shredded carrots, chopped nuts, and raisins into the Carrot Cake Pancake Batter.
Heat a pancake griddle pan over medium-high heat. When hot, reduce to low heat and scoop 3 tablespoons of batter per pancake.
Cook the Carrot Cake Pancakes for 2 minutes on one side, then flip and cook for 1-2 minutes on the other side.
Serve the Carrot Cake Pancakes with fruits of your choice, maple syrup, or peanut butter.
Prep Time: 10 minutes Cook Time: 5 minutes Makes: 14 Pancakes Calories: 137 kcal per Serving