Carrot Almond Pancakes
- 1 cup carrots peeled and grated, 2-3 carrots
- 1/4 cup almonds
- 1 slice fresh ginger 1/8-inch thick
- 1 teaspoon ground flaxseed
- 2 tablespoons unsweetened shredded coconut
- 1/2 teaspoon ground cinnamon
- 1 egg
- 1/4 teaspoon sea salt
- 1/2 teaspoon vanilla
- 2 tablespoons ghee
- 1 teaspoon raw honey
- blueberries optional
- Place the grated carrots in a medium-sized bowl.
- Place the almonds, ginger and flaxseed in the bowl of a food processor. Pulse 5-6 times until the almonds are finely ground.
- Add the almond mixture and all of the remaining ingredients, except for the ghee, honey and blueberries, to the grated carrots.
- Heat the ghee in a small frying pan over medium heat for 2 minutes, or until hot.
- Pour two 1/4-cup portions of pancake batter into the frying pan, and cook for about 3 minutes per side, or until lightly browned. Repeat with the remaining batter.
- Top with honey and blueberries if desired, and serve hot.
carrots, almonds, ginger, ground flaxseed, coconut, ground cinnamon, egg, salt, vanilla, ghee, honey, blueberries
Taken from www.yummly.com/recipe/Carrot-Almond-Pancakes-1346103 (may not work)