Carrot Cake Pancakes

Name: Carrot Cake Pancakes
Ingredients: 1 cup Cascadian Farm frozen organic multi-colored carrots (or sub fresh); 1⁄4 cup golden raisins; 1 cup vanilla cashewmilk (or sub almondmilk or dairy milk); 1⁄4 cup Maple Syrup; 2 Eggs (or sub flax eggs to keep vegan); 1 teaspoon Cinnamon; 1⁄4 teaspoon Ground Cloves; 1 cup 1:1 Gluten-free Baking Flour (I used Bob's Red Mill, or sub white whole wheat flour); 1⁄2 teaspoon Baking Powder; 1 tablespoon Coconut Oil

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Perfect for Easter brunch, Carrot Cake Pancakes are moist, spiced, and topped with raisins and walnuts—deliciously gluten-free and vegan-friendly!

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Ingredients

1 cup Cascadian Farm frozen organic multi-colored carrots (or sub fresh)
1⁄4 cup golden raisins
1 cup vanilla cashewmilk (or sub almondmilk or dairy milk)
1⁄4 cup Maple Syrup
2 Eggs (or sub flax eggs to keep vegan)
1 teaspoon Cinnamon
1⁄4 teaspoon Ground Cloves
1 cup 1:1 Gluten-free Baking Flour (I used Bob's Red Mill, or sub white whole wheat flour)
1⁄2 teaspoon Baking Powder
1 tablespoon Coconut Oil

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