Spring is finally here! And of course, because I live in the Midwest, it’s snowy and cold. But that isn’t stopping me from eating like it’s spring, and it doesn’t have to stop you either.
I realized recently that I only have two pancake recipes on this site. Given that I make pancakes at least once every couple weeks, I was a little surprised that I’d only shared two over here. So to fix that problem, I made these carrot cake pancakes. They get a little crispy on the outside but say soft and delicious in the middle and smell AMAZING. Oh, and they taste good as well.
Speaking of spring, after I visit LA, I’ll be headed back to Northwestern for my final quarter of freshman year, which is freakin’ crazy. I never have to take a calculus class again and I’m finally declared in two majors: psychology and American history. As much as I’m loving break, I’m really looking forward to getting back to school.
So as cold as it is, I guess it’s spring and these pancakes prove it (?)
- ½ cup almond flour
- ½ cup oat flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cardamom
- 2 teaspoons coconut sugar
- ½ cup almond milk
- 1 egg
- ½ teaspoon vanilla
- 1 cup grated carrot
In a medium bowl, sift the almond and oat flours together. Next, whisk in the baking powder spices and coconut sugar.
In another bowl, preferably with a spout, beat together the almond milk, egg and vanilla.
Create a well in the dry ingredients, pour in the milk and egg mixture and mix until combined. Fold in the grated carrot, then fry up your pancakes ⅓ cup at a time. I’m not 100% dairy free so I fry in butter, but coconut oil would work just as well.
I topped with yogurt and more cinnamon.