These made quite the impression on Instagram the other day (by the way, are you following us yet?!) and recipe requests were coming in left, right and center. Those who ask, get!
We make ours in a Vitamix—my most prized possession— but you could easily use a food processor or hand mixer. BTW, did you know Amazon sells refurbished ones for under $300! Buy yourself something special:)
1 large carrot (shredded if not using a blender)
1 tbsp of pumpkin pie spice + extra tsp of cinnamon
dash of himalayan sea salt
3 pastured eggs
1/3 cup of almond milk or full fat coconut milk (you may need a little more, especially if adding protein. Check your consistency and adjust)
1 tsp baking soda
3-4 tbsp coconut flour
Optional: 1 tbsp of protein-packed collagen or your favorite protein powder.
cream "cheese" icing - this comes courtesy of Kite Hill, sold exclusively at Whole Foods. I mixed 2 tbsp with 1 tsp of maple syrup. If your local store doesn't stock them (poor you!) feel free to use a dairy-based cream cheese or your favorite non-dairy variety. Also, make sure you put in a store request to carry them... and NOLA, duh. How else are you supposed to enjoy your pancakes?!
Blend all ingredients together
Heat a non-stick pan to medium heat and grease with unrefined virgin coconut oil.
2 tbsp for each pancake, let cook for 2 min, flip for another minute and serve hot with a dollop of cream "cheese" icing, a scoop of Nola granola and a drizzle of maple syrup... not the Aunt Jemima $#!% kids, that's NOT maple syrup:)
Makes 12-15 thin pancakes. Serves 2-3.