Carrot Pancakes

Ingredients

• 1 cup oats flour (gluten free)
• 2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¼ Cup coconut sugar o 2 Teaspoon maple syrup
• A pinch of salt
• 1 cup plant milk
• 1 teaspoon vanilla extract
• 1 cup carrots, peeled chopped
• 2 tablespoons raisins o 2 dates
• 1 flex eggs (1 tbsp flexseed and 1 tbsp water)
• 2 tablespoons vegetable oil

Cream Cashew

• 100 g cashew (soak with water at least 2 hours or 8 hours)
• 1/2 cup plant milk (tough)
• 4 tbsp plant milk (cream cheese)
• 2 teaspoon maple syrup
• 1 teaspoon lemon juice

Instructions

1. In a blender add in chopped carrots and pulse until fine.To the carrots, add the vanilla, flax eggs, milk, raisins and pulse until well blended and the mix turns orange.
2. The mix will get thick.In a large bowl mix together the dry ingredients: flour, baking powder, cinnamon, salt and coconut sugar.
3. Add the carrot mixture and oil to dry ingredients and stir to combine.
4. Heat a griddle to medium heat. It’s important to have a steady medium heat for cooking pancakes. When griddle is hot, add a little coconut oil.
5. Scoop a big spoonful of batter onto the griddle. Cook on first side until bubbles form all over the top of the pancake and the edges begin to change color. Flip pancake and cook 1 to 2 minutes on second side.

For the Cashew Cream Cheese:

1. Place the cashew, plant milk, lemon juice and maple syrup into the blender.
2. Blend the ingredients until the cream is smooth.
3. Serve a big dollop of the cashew Cream Cheese on top of your pancakes, drizzle with maple syrup and sprinkle over some toasted walnuts or blueberries or other fruit as you deserve.