Morning Glory Pancakes

• 2 whole Eggs
• 1 cup Almond Milk
• 1 whole Orange, Zest Only
• 1/4 cups Shredded Carrot (about 1/2 A Large Carrot)
• 1 Tablespoon Agave Nectar (or Sweetener Of Choice)
• 3/4 cups Fuji Apple, Peeled And Chopped (about 1/2 An Apple)
• 1 cup Almond Flour
• 1/2 cups Brown Rice Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Ground Cinnamon
• 1/4 cups Raisins
• 3 Tablespoons Walnuts, Chopped
• 1/8 teaspoons Salt
• Butter Or Oil, For Cooking Pancakes

1. Combine egg, almond milk, zest, shredded carrot, agave, and apples in a mixing bowl.
2. In a separate bowl, combine remaining ingredients (all dry ingredients including raisins and nuts) and mix together.
3. Add dry ingredients to wet, stirring just until combined (don't over-mix now!).
4. In a large skillet, heat butter or oil to medium heat.
5. Pour 1/4-cup portions of the batter into the skillet and cook until the sides firm up, about 3 to 5 minutes (If you wiggle a spatula under the pancake and it looks like it is going to lose its form, then it is not ready to flip).
6. Carefully flip and cook another 2 minutes or so, until pancakes are cooked all the way through.
7. Repeat with remaining batter.
8. Serve with butter, honey or maple syrup.

eggs, almond milk, orange, ubc, apple, flour, brown rice flour, baking powder, ubc, ubc, walnuts, salt, butter

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/morning-glory-pancakes/ (may not work)