Multi-Grain Carrot Cake Pancakes

We love pancakes and I love attempting new things so when I saw a recipe for carrot cake pancakes I knew that I had to give them a shot. They turned out beautifully and have become a new family favorite. The original recipe was vegan and since we aren't vegan I had to make a few changes so here they are.
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

1. In a food processor, grind almonds, flax, and oats till the consistency of flour. Pour into a large mixing bowl.
2. Wipe food processor clean and fit with shredding disk. Shred carrots. Saute in a frying pan for 3-5 minutes. Set aside to cool.
3. 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.
   
   
   
4. Top with cooled carrot shreds.
5. In a 4 cup measuring cup, combine buttermilk, applesauce, eggs, and vanilla. Pour over dry mixture and carrots. Stir to combine.
6. 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.
   
   
   
7. 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.