Buckwheat Carrot Cake Pancake Recipe
1 cup oat flour
¼ cup buckwheat flour
¼ tsp salt
2 tsp baking powder
2 tsp ground cinnamon
2 tbsp coconut oil (can substitute for neutral tasting oil)
¼ cup of maple sugar
1 ¼ cup milk (regular, nut, or coconut will do fine)
1 tsp vanilla extract
2 cups carrots peeled and chopped
2 tbsp raisins
1 egg
Coconut oil or ghee for cooking
In a food processor, add in your chopped carrots and pulse until fine.
Once the carrots are finely processed, add in your vanilla, egg, milk, oil, and raisins. Pulse until well blended and the mixture turns orange.
In a separate large bowl mix together the flour, baking powder, cinnamon, salt, and sugar.
Add in the carrot mixture into the dry ingredients and stir to combine. Do not overmix or else your pancakes will be flat and tough.
Heat a cast iron griddle on medium heat. Once the griddle is preheated thoroughly brush the top with your cooking oil of choice.
Use a 2 oz scoop for portioning the pancake batter.
Cook on the first side of the pancake until you see bubbles form all over the top of the pancake and the edges begin to brown. Approximately 1-2 minutes.
Flip pancake and cook for 1-2 minutes on the second side. Serve warm.