Carrot Cake Pancakes

The first recipe we adapted from the “Everyday Happy Herbivore” cookbook-very excited about it!  We love veggies for breakfast.

1 cup whole wheat white flour

1/2 cup coconut milk

1/2 cup water

1/3 cup grated carrots

1/4 cup brown sugar

1 tbsp baking powder

1 tbsp vanilla

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp sea salt

1 tbsp coconut oil for baking

Grated carrots for topping

• Mix together flour, baking powder, cinnamon, nutmeg and salt
• In another bowl, whisk together coconut milk, water, carrots, brown sugar and vanilla
• Slowly pour wet ingredients into dry ingredients and stir together
• Over low/medium heat, cook coconut oil for 1 minute
• Add pancake batter to pan about 1/4-1/3 cup for each one and cook for about 4 minutes on each side