2 cups whole wheat flour
1/2 cup almond flour
3 tsp baking powder
2-4 T coconut sugar
1/2 tsp salt
1 4 oz jar pureed carrots
2 1/2 cups unsweetened non-dairy milk
- Mix dry ingredients well
- Add wet ingredients and stir until combined
- Drop about 1/3 cup of batter for each pancake on preheated griddle
- Cook over low-medium heat for until bubbles begin to form
- Flip and cook for an additional 3 minutes
- Makes about 18-20 pancakes
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