Zain's Vegan Carrot Cake Pancakes

Ingredients 
  • 56g gluten-free slow cook oats
  • 1 Scoop SUNWARRIOR Protein Powder
  • 1 tsp Baking Powder
  • 7–10 Drops Vanilla Creme Stevia
  • 3/4 Cup Unsweetened Almond Milk
  • 1 tsp Coconut Butter
  • 1 Cup Shredded Organic Carrots
  • 2 Tbsp Organic Flame Raisins
  • 1/2 tsp Fresh Ginger (minced)
  • 1/2 tsp Cinnamon
  • Cooking Spray or coconut oil
  • For a thicker pancake, add:
  • 1 Flax Egg – (1/2 Tbsp Ground Flax + 1.5 Tbsp Water, set aside for 3-5 minutes)
Carrot Cake Frosting:
  • 1/4–1/2 Cup Coconut Cream (Leave coconut milk in the fridge over night, scoop out the cream)
  • 1 tsp Coconut Butter (optional but delicious)
  • 3–5 Drops Liquid Stevia OR 1 tsp Maple Syrup
  • 1 Tbsp Organic Walnuts
  • Optional – Additional grated carrots and raisins to top
Directions:1. If using ‘flax egg’ combine ground flax in water and set aside.2. Mix dry ingredients together until combined.3. Add all wet ingredients (including ‘flax egg’ if you are using it) to the dry ingredients and mix. (Add a little water if the batter is too thick to obtain the consistency you desire.)4. Heat sprayed skillet and pour 1/2 pancake batter onto the grill.  Heat for two to three minutes or until edges are slightly browned then flip.  Repeat with the remaining half of the batter.5. Meanwhile, using your Magic Bullet or food processor, blend ingredients for Carrot Cake Frosting (except walnuts).6. Once pancakes are cooked and plated, spread frosting over top and serve with maple syrup or sugar-free maple syrup.

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