CARROT CAKE PANCAKE
By Director – Josh Ball · · 3 min read
CARROT CAKE PANCAKE
Ingredients
- 2.5 Cups Oat flour
- 1/2 Cup Cup desiccated coconut
- 2 Eggs
- 1.5 Cups of oat milk
- 1/4 Tsp Nutmeg
- 1/2 Tsp Cinnamon
- 1 Tsp baking powder
- 1 Pinch of salt
- 1/2 Tsp Baking soda
- 2 Tsp Tahini paste
- 2 Carrots grated
- 1 Banana
Instructions
- In a large bowl, combine the dry ingredients: oatmeal, nutmeg, cinnamon, salt, baking powder, and baking soda.
- In your blender add all the wet ingredients and blend for 30 seconds. Pour the wet ingredients into the dry ingredients and combine.
- Heat a skillet over a medium heat, make sure you have greased the skillet with oil prior.
- Using a ladle or ice cream scoop, pour the desired amount into your pan. It just depends how large or small you want the pancakes. Cook evenly on both sides.
- For toppings use my dad’s honey along with some chopped almonds.
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