1 blender
1 Frying pan
1 pancake flipper
- 1 cup almond flour or GF oat flour
- 1/4 cup tapioca flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 2 eggs
- 1/3 cup unsweetened almond milk
- 1 tsp vanilla
- avocado or coconut oil for the pan
- 1 medium carrot ends removed, peeled and grated
Add all ingredients except carrots to a blender. Process until smooth.
Stir in grated carrot. If you're feeding kids (who might be fussy about vegetables), blend the carrots with the batter.
Over medium heat, add a bit of oil. Dollop 1/3 rd cup of batter into the pan. Cook 4 minutes on the first side. Flip pancake and then cook about 3 minutes on the other side. Pancake should be lightly browned.
Makes 4-6 pancakes.
Substitute gluten free oat flour for a nut free flour.
Substitute milk or other dairy free milk for unsweetened almond milk.
Substitute coconut flour, arrowroot starch or more almond flour for tapioca flour.
Serving: 1g | Calories: 236kcal | Carbohydrates: 15.4g | Protein: 9.3g | Fat: 16.6g | Saturated Fat: 1.9g | Sodium: 183mg | Potassium: 306mg | Fiber: 4.4g | Sugar: 2.5g