Carrot Cake Pancakes

Carrot Cake Pancakes

Hey, Friend! Breakfast Week over on Instagram has been so much fun this week!

Have you checked your email yet? It’s Day 5 of #RNGBreakfastWeek and I’m talking all  about mindfulness and setting intentions!

I think this has to be my favorite topic yet! One of the most powerful eating habits you can cultivate is awareness. Make sure to check your inbox and read all about it!

• 1 cup white whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp  cinnamon
• Pinch of salt
• 1 cup + 2 tbsps milk of choice
• 1 tbsps apple cider vinegar or distilled white vinegar
• 1 tsp vanilla extract
• 1 egg
• 1 tbsp oil
• 1 tbsp maple syrup
• 1 cup loosely packed grated carrots
• ½ cup golden raisins
• ¼ cup toasted coconut flakes

For toppings:

• Sour cream or coconut whip
• Chopped walnuts
• Toasted coconut flakes
• Maple syrup

Directions:

• In a large bowl combine dry ingredients: white whole wheat flour, baking powder, baking soda, cinnamon, and salt. Set aside.
• Stir together milk and vinegar. Set aside for 2 minutes. It will curdle a bit.
• In a separate bowl, whisk together the milk, vanilla, egg, oil, and maple syrup.
• Pour wet ingredients into dry ingredients and stir just until combined. It’s okay if it has some lumps, you don’t want to overmix it or you will end up with a tough chewy pancake.
• Fold in grated carrots, raisins, and coconut flakes just until dispersed in the batter.
• Heat griddle or pan to medium heat and coat lightly with oil. Pour ¼ cup batter at a time and allow to cook for 1 min  or so – until the sides start firm up and the middle gets bubbly.
• Flip pancake and cook additional 30 seconds. Repeat until batter makes 6 to 8 pancakes.
• Top with sour cream or coconut whip cream, walnuts, coconut flakes, and maple syrup and enjoy!