Servings : 2 (makes 6 pancakes)
Prep Time : 10 min.
Cook Time : 10 min.
1 egg + 1 egg white
1/2 cup of non-dairy milk, of choice (I used Califia Farms Unsweetened Almond Milk)
1 tsp vanilla (I used Trader Joe’s Organic Pure Bourbon Vanilla Extract)
1/4 cup sweetener, of choice (I used Truvia brown sugar; it’s stevia-based so it has zero sugar)
1/2 cup gluten free flour mix (I used King Arthur 1:1 blend)
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp Himalayan sea salt
2 tsp Golden Milk Powder (I used Whole Foods 365 blend)
1 medium carrot, peeled and shredded
1/4 cup walnuts, finely chopped
1 tbsp coconut oil
MAPLE YOGURT CREAM INGREDIENTS
1/2 unsweetened yogurt (I used Trader Joe’s Nonfat, Plain, Greek yogurt)
2 tsp maple syrup
1/4 tsp cinnamon
First, set skillet on medium heat to warm up.
Next, mix egg, milk, vanilla, and sweetener in a medium sized bowl until full blended. Then, in a separate, small bowl, mix the dry ingredients (flour, baking powder, baking soda, salt, and golden milk powder). Now, sift dry ingredients into the wet, and stir until fully incorporated and smooth. Finally, add shredded carrots and walnuts and mix.
Then, drop half a tbsp of coconut oil into warmed pan to melt. Use a 1/4 cup measuring cup to drop 3-4 pancakes into heated skillet. Fry until the pancakes start to bubble (2-4 minutes). Then flip for another 1-2 minutes until both sides are browned and the pancake is good all the way through.
While pancakes are frying, mix topping ingredients together in a small bowl and set aside.
After the first batch of pancakes is done, transfer onto a cooling rack, and fry up the remaining batch of batter.
To serve, stack up 2-3 pancakes on a plate, and top with a healthy scoop of maple cream. Add any fresh fruit you like. Enjoy with a hot cup of coffee or your favorite black tea.