Carrot Cake Pancakes

Ingredients:

Dry ingredients

• 3/4 cup oat flour see note to make your own from rolled oats
• 1 cup all-purpose flour or all-purpose gluten-free flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 cup vanilla protein powder
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

Wet ingredients

• 1 1/2 cup almond milk not cold, at room temperature
• 1 teaspoon lemon juice
• 2 eggs
• 2 teaspoons vanilla extract

Optional Add-ons

• shredded carrot
• chopped pecans or walnuts
• maple syrup

Directions:

1. In a bowl, whisk almond milk, lemon juice, eggs, vanilla extract. Set aside.
2. In another large bowl, whisk oat flour, flour of choice, cinnamon, nutmeg, salt, protein powder, baking powder, and baking soda.
3. Pour the liquid ingredients onto the dry ingredients and stir with a spatula until it forms a thick pancake batter with no lumps.
4. Stir in shredded carrots, chopped nuts, and raisins.
5. Heat a pancake griddle pan over medium-high heat. When hot, reduce to low heat and scoop 3 tablespoons of batter per pancake.
6. Cook for 2 minutes on one side, then flip and cook for 1-2 minutes on the other side.
7. Repeat until no more batter is left, you should form about 12 pancakes.
8. Serve with fruits of your choice, maple syrup, or peanut butter.

Makes 12 pancakes – serves 4
3 pancakes per serving