Carrot Cake Pancakes | Recipe | Natalie Penny

Ingredients

• Ingredients
• Instructions
• Combine the wet and set aside.
• Combine the dry.
• Gradually whisk the wet into the dry till combined and smooth, set aside. Leave for about 5 minutes or longer if you have time for the batter to rest.
• Prepare your toppings.
• Heat a large non-stick pan and add a little neutral oil to coat.
• Place spoon full of batter in the hot pan and cook until bubbles rise to the surface. Flip and cook for another minute or two on the other side.
• Do this in batches.
• Serve with dollops of coconut yogurt, extra grated carrot, chopped walnuts and a drizzle of maple syrup.