Carrot Cake Pancakes with Cinnamon Syrup

Carrot Cake Pancakes with Cinnamon Syrup

1/4 Cup of  Chopped Toasted Pecans

1/2 Cup of Buckwheat Groat Flour (ground buckwheat groats)

1/4 Cup of Coconut Flour

1/2 Cup of Arrowroot

2 teaspoons of Double Acting Baking Powder

1 teaspoon of Baking Soda

1 1/2 teaspoons of Ceylon Cinnamon

1/2 teaspoon of Sea Salt

1/4 teaspoon of Ground Nutmeg

1/8 teaspoon of Ground Ginger

1/8 teaspoon of Ground Cloves

1/4 Cup of Coconut Sugar

1/2 Cup of Full Fat Coconut Milk

1/2 Cup Water

1 Tablespoon of Fresh Lemon Juice

1 Tablespoon of Avocado Oil

2 teaspoons of Pure Vanilla Extract

2 Eggs

2 Cups of Finely (or medium) Grated Carrots

Pure Maple Syrup

Dairy Free Butter

Ceylon Cinnamon

(For the cinnamon syrup: Simply add however much syrup you think you’ll need to a bowl, add about 1/2 – 1 teaspoon of cinnamon and whisk to combine. When pancakes are done, heat the syrup, whisk again, and serve with the pancakes.)

Whisk dry ingredients together. Whisk coconut milk, water, and lemon and let sit for 10 minutes. Add the oil, vanilla, and eggs, and whisk until frothy. Add to the dry ingredients and mix until combined. Fold in carrots.

Heat and butter a skillet. Cook pancakes until bubbles form on top and the underside is golden. Flip and cook for about 2 more minutes until done.

Serve with dairy free butter (or regular) and cinnamon syrup above.