Carrot Pancakes

Gluten-free cooking can be a crap-shoot. Substituting one flour for another, having to increase or decrease the bake time, sometimes it's too thick, sometimes it's too thin... Unless you buy a packaged "Gluten-Free Batter" mix, it can be tough. An ongoing experiment. Especially if you don't usually care enough to use measuring cups.... (just more dishes to clean!)

After many mornings of dry, crumbly, biscuit-like "pancakes", I think I've finally nailed this one down. It's chock full of carrots, raisins and nuts (because texture). Perfect if you're trying to sneak more vegetables into your kid's diet or just trying to justify your bimonthly pancake consumption. Either way, these are great!

**Recipe makes 4 decent sized pancakes. Double to feed a fam

Carrot Pancakes

2 large carrots (grated)

1 banana (mashed)

2 spoonfuls of flaxseed meal

2 spoonfuls of tapioca flour (or arrowroot, or almond flour)

1 egg

handful of raisins

handful of chopped pecans

sprinkle of cinnamon, cloves, and turmeric (health bonus!)

pinch of salt

• Mix everything together suuuuper well. Should be a thick batter. 
• Heat up a pan or griddle. Add your cooking fat (coconut oil, ghee, anything. Pro tip: I made two tiny sausage patties in the pan first (because protein) and just cooked the pancakes in the sausage fat)
• Once pan is hot (water sizzles if you flick it on there), add pancake-sized spoonfuls of batter. Should make 4 pancakes, but make them however large or small you want. I'll never know.
• Cook over medium heat til golden brown (2-3 minutes), flip and cook another 2-3 minutes. 
• Done!

I topped mine with cashew yogurt and blueberries. You do you :)