Recipe Courtesy of Rachel Mansfield Ingredients 1 3/4 cups Almond Flour 2 Eggs 3/4 cup unsweetened Almond Milk 1/4 tsp Baking Soda or baking powder if not paleo 1/3 cup Grated Carrots sprinkle of ground Cinnamon 1/4 cup Chopped Walnuts (I used as topping but you can include in batter it may just be heavy while flipping pancakes) Instructions Grease pan of choice (I used a medium pan) with a little coconut oil. Whisk together eggs and milk in medium/large bowl. Add almond flour, cinnamon and baking soda and mix well. Fold in carrots and walnuts (you can also top with walnuts instead). Heat up the pan to medium-high heat and let batter sit for 5 minutes or so (if too liquidy sprinkle some more flour in the bowl and mix). Using tablespoon pour batter onto pan (about 2-3 tablespoons per pancake). Flip over once the pancake starts to bubble a little (or about 2-3 minutes). Serve immediately with maple syrup or toppings of your choice (I also used paleo coconut yogurt).
by Bob's Red Mill via Endless Supplies Store - Brands
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