Carrot Cake Pancakes - alive magazine

Name: Carrot Cake Pancakes - alive magazine
Ingredients: 1 1/4 cups (310 mL) organic oat flour; 2 tsp (10 mL) baking powder; 1/2 tsp (2 mL) baking soda; 1 1/2 tsp (7 mL) ground allspice; 1/2 tsp (2 mL) ground ginger; 1/4 tsp (1 mL) salt; 2 large organic eggs; 3/4 cup (180 mL) + 2 Tbsp (30 mL) buttermilk; 1 Tbsp (15 mL) coconut sugar or other raw-style sugar; 1 1/2 tsp (7 mL) vanilla extract, divided; 1 1/2 cups (350 mL) grated carrot; 1/4 cup (60 mL) chopped walnuts; 4 oz (115 g) cream cheese, softened at room temperature; 3 Tbsp (45 mL) milk; 3 Tbsp (45 mL) maple syrup; 1 tsp (5 mL) grated orange zest

www.alive.com

These cakey flapjacks feature bright carrot flavour and a silky maple cream to turn your breakfast into something moderately reminiscent of dessert.

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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