Ingredients
- 3 1/4 cups "flour" - I like to use the following combination but use whatever you've got on hand:
- 1/4 cup oven roasted unsalted whole almonds*
- 1/4 cup flax seeds or meal*
- 1/2 whole grain old fashioned rolled oats
- 1/2 cup whole grain barley flour*
- 1 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/4 cup dark brown sugar
- 2 vanilla extract
- 1/2 cup unsweetened applesauce
- 2 cups buttermilk (trust me on this, do NOT substitute for milk + vinegar unless there is absolutely no time for a run to the store)
- 2 large eggs
- 2 cups raw shredded carrots
Directions
- In a food processor, grind almonds, flax, and oats till the consistency of flour. Pour into a large mixing bowl.
- Wipe food processor clean and fit with shredding disk. Shred carrots. Saute in a frying pan for 3-5 minutes. Set aside to cool.
- Add wheat, barley, and all-purpose flours to the bowl of almond, oats, and flax. Add salt, baking soda, and brown sugar. Mix together thoroughly.
- Top with cooled carrot shreds.
- In a 4 cup measuring cup, combine buttermilk, applesauce, eggs, and vanilla. Pour over dry mixture and carrots. Stir to combine.
- Heat a griddle to 350 degrees. When hot, ladle pancake batter onto it with a gravy ladle. Let cook till small bubbles begin to form on the top of the pancakes (about 3-4 minutes), then flip. Cook another 2-3 minutes and set on a baking sheet in a warm oven covered with a tea towel.
- Finish cooking the rest of the pancakes, then serve topped with maple syrup or even some salted caramel cream cheese frosting.
* If you don't have almonds, flax, or barley, you can substitute 1 cup of either wheat flour or all purpose flour.
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