GLUTEN FREE CARROT CAKE PANCAKES

INGREDIENTS: Eggs, carrot, banana, plain or vanilla Greek yogurt, tapioca starch or gluten free oat flour, baking powder, cinnamon, vanilla extract, kosher salt, coconut oil or butter for pan.

Place the eggs, carrot, banana and yogurt in a blender. Blend on high until a creamy batter is formed.

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Add in the tapioca starch, baking powder, vanilla, cinnamon and salt. Blend again until smooth. Batter should be a pourable smoothie-like consistency.

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Place the batter in the fridge for 30 minutes. If using oat flour, place in fridge for 10 to 15 minutes, so the batter doesn’t get too thick.

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Heat skillet to medium-high, adding oil and swirling around. Pour 1/3 cup pancake batter into center of pan. Cook for 2 minutes, flip, and let cook 2-3 minutes.

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Remove the pancake and place on plate. Repeat cooking steps until all batter is used up. Will make 6-7 pancakes.

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Gluten Free Carrot Cake Pancakes are an easy blender pancake recipe that's full of flavor!

CARROT CAKE PANCAKES

CotterCrunch.com

FULL RECIPE AT: