Carrot Ginger Pancakes

Gimme all the pancakes! I eat them for breakfast, lunch, dinner and snacks! Why NOT?! Filled with whole grains, veggies, anti-inflammatory ingredients and always a little bit of love ;) Be good to yourself and whip yourself up a batch of these babies!

GF/DF/RSF/V option

Makes 5-6

1 cup gluten free oat flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp ginger

1 Tbs pure maple syrup

1/2 tsp pure vanilla

1/2 cup carrot pulp (or grated carrots)

3/4 cup plant based milk

1 egg (or flax)

2 Tbs healthy oil (I used avocado)

Preheat griddle to medium heat.

Whisk dry ingredients in small bowl.

Mix syrup, vanilla, carrots, milk, egg and oil in larger bowl until combined well. Add dry ingredients to wet and stir until mixed completely.

Lightly oil your griddle, and pour your batter in 1/3 cup puddles. Cook 3-4 minutes until bubbles form and flip, cook an additional 1-2 minutes.

*Notes* If using flax egg the pancakes will have a more gummy texture. I don't mind this and enjoy cold as the texture tightens. Make sure to cook pancake long enough to ensure doneness. Gluten free takes longer than traditional methods. You may need to lower heat to allow longer cooking on each side.