Buttermilk Carrot Pancakes

Makes 10 to 12 small pancakes

Ingredients:

• 1/2 cup whole wheat pastry flour
• 1/2 almond flour
• 1/8 tsp ground nutmeg
• 1/4 tsp ground cardamom
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 tbsp coconut sugar or granulated sugar
• 3/4 cup buttermilk
• 1 egg
• 1 tsp vanilla extract
• 1 cup carrots, finely grated
• 1/8 cup walnut, finely chopped

Directions:

1. In a large bowl, sift all dry ingredients.
2. In a separate bowl, whisk wet ingredients (with exception to grated carrots and walnuts).
3. Gently stir dry ingredients into wet ingredients. Do not over-mix. Fold in grated carrots and walnuts.
4. Allow batter to rest for 15 minutes.
5. Heat griddle or a large non-stick skillet on medium.
6. Add a little butter and swirl around the pan. Spoon 2 heaping tbsp of batter (per pancake) onto hot skillet. Allow pancake surface to bubble for a minute, before flipping. Cook for another 1 minute or until pancakes are lightly browned.
7. Remove pancakes onto a parchment lined baking sheet and keep it warm in the oven, preheated on a low/warm setting.
8. Continue making pancakes with the rest of batter.
9. Serve pancakes with warmed maple syrup/butter/cream topped with grated carrots and chopped walnuts.