vegetarian | gluten free | dairy free | soy free

30 minutes or less | batch prep

What You’ll Need:

1 c gluten free rolled oats

2 c almond flour

1 tsp baking powder

1 ½ tsp cinnamon

¼ tsp nutmeg

½ tsp sea salt

3 Tbsp raw sugar

¾ c unsweetened vanilla almond milk

2 eggs

½ c applesauce

¼ c coconut oil, melted

½ bag baby carrots (about ½ lb)

For serving:

PURE maple syrup

4 c fruit of choice

Preheat nonstick griddle or frying pan to medium-high heat.

Combine dry ingredients in a food processor or blender & blend to combine, Add wet ingredients & blend to mix.

Use a ¼ size measuring cup to scoop pancake batter, dolloping onto the hot griddle/pan.

These will NOT bubble like a standard pancake! Cook 5 minutes before flipping. Once flipped, cook for a final 4-5 minutes & voila!

Serve cakes with pure maple syrup & a serving of fruit.

Makes about 10 cakes, serving 4-5