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

1. Place the grated carrots in a medium-sized bowl.
2. Place the almonds, ginger and flaxseed in the bowl of a food processor. Pulse 5-6 times until the almonds are finely ground.
3. Add the almond mixture and all of the remaining ingredients, except for the ghee, honey and blueberries, to the grated carrots.
4. Heat the ghee in a small frying pan over medium heat for 2 minutes, or until hot.
5. 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.
6. 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)