Carrot Cake Pancakes


Carrot Cake Pancakes

Carrot Cake Pancakes

Serves 2-4.
Time: 30 minutes.

For the Pancakes:
1½ cup almond flour
1 tsp baking powder
1 tsp baking soda
1 pinch sea salt
¼ tsp cinnamon powder
¼ tsp nutmeg powder
1¼ cup almond milk
1 tbsp ground flaxseed
½ cup Lakanto Golden Monkfruit Sweetener
1 tsp vanilla extract
1 cup carrots, grated
3 tbsp currants
Coconut oil, to cook pancakes

To serve:
Vegan Ice Cream
Lakanto Caramel Topping (sweetened with monk fruit)

Method:
1. In a bowl, sift the almond flour, sweetener, baking powder, baking soda, sea salt, cinnamon, nutmeg, and flaxseed and mix together to combine. Add the almond milk and whisk until combined.
2. Add the vanilla, carrots and currants and mix. Let it sit for 10 minutes.
3. Melt a teaspoon of coconut oil in a nonstick pan, add the mixture in batches and fry for 2 minutes on each side over medium-low heat.
4. Serve at room temperature with ice cream and caramel syrup.




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