Serves 4
Prep time 10 minutes
Cook time 10 minutes
Ingredients:
- 1 cup of buckwheat flour
- 1 cup of shredded carrots
- 1/3 cup of almond milk
- 1/2 cup of coconut yogurt
- 1 tablespoon of maple syrup
- 1 teaspoon of pumpkin spice
- 2 teaspoons of baking powder
- 2 eggs
- 1 pinch of salt
- 2 tablespoons of walnuts
- 2 tablespoons of raisins
- Coconut oil or avocado spray for cooking
Instructions:
- Mix all wet ingredients in a large bowl
- Incorporate dry ingredients, with a whisk, until smooth
- Heat a non stick pan on medium heat until hot
- Spray with cooking oil
- Pour one ladle’s worth of batter on the pan
- Let cook 1 minute on one side, flip and repeat
- Garnish with your favorite pancake toppings