More pancakes!?!? Well, I just couldn't stay away from them for long. When it comes to my weekly decadent breakfast, pancakes often take the cake.
Lately, I've been eating a gluten-free diet. I don't kid myself that I have a gluten allergy or intolerance but I will say I have liked the results of this new diet. I have more energy, less stomach aches, and overall feel better after a meal when avoiding gluten. That being said, I was fearful I'd have to say goodbye to my occasional pancake treat while eating gluten-free, however it turns out my fears were for naught. Today's recipe is a lovely set of carrot cake pancakes that are tasty and gluten free!
1 1/4 of gluten free flour mix (I used Bobs Red Mill Biscuit and Baking mix)
2 teaspoons of baking powder
2 tablespoons of sugar
1/4 teaspoon of salt
1/2 teaspoon of cinnamon
2 flax eggs (2 teaspoons of ground flax mixed with 4 tablespoons of water)
3/4 cup of almond milk
1/2 cup of shredded carrot
1/4 cup of shredded coconut
Mix together ground flax seed and water and set aside. Mix all dry ingredients in large mixing bowl. Add flax eggs and almond milk. Fold in shredded carrot and coconut. Heat non-stick skillet while you allow batter to rest for a minute or two. Cook 1/3 cup of batter at a time until golden brown on each side. Top with a little extra shredded carrot and enjoy!