Carrot Cake Protein Pancakes

Step 1

In a large bowl, whisk together the oat flour, pea protein, baking powder, baking soda, cinnamon and salt.

Step 2

In a separate bowl, combine the milk and vinegar.  Add the applesauce, maple syrup, and melted coconut oil or butter. Pour in the dry ingredients, shredded carrot and chopped nuts. Fold together with a spatula until a thick batter forms.

Step 3

Warm a large skillet or griddle over medium-low heat then grease with coconut oil or butter. Make sure the skillet isn’t too hot otherwise the pancakes will cook too quickly on the outside and not have enough time to cook in the center. Scoop about 1/4 cup of the batter at a time and use the spatula to shape into a circle. Cook until edges appear firm then flip and cook on the opposite side for several minutes. Note: the batter will continue thicken the longer it sits. This won't effect the texture or taste but they will be more difficult to form into perfect circles.

Step 4

Serve warm with pure maple syrup and any other desired toppings (such as yogurt, nuts and/or shredded coconut), and enjoy!