Carrot Cake Almond Pancakes
Breads & Cereals
1-1/2 cups (375 mL) whole wheat flour
1/2 cup (125 mL) Mandelin Blanched Almond Flour
2 tablespoons (30 mL) granulated sugar
1 tablespoon. (15 mL) baking powder
1 teaspoon (5 mL) ground cinnamon
Pinch fresh ground nutmeg
1-2/3 cups (400 mL) almond milk
2 tablespoons. (30 mL) canola oil
1 cup (250 mL) grated carrots
1/4 cup (60 mL) golden raisins
1/4 cup (60 mL) 0% Greek yogurt
2 tablespoons (30 mL) light cream cheese, softened
4 tablespoons. (60 mL) vanilla almond milk
1/2 cup (125 mL) diced fresh strawberries
2 cups (500 mL) quartered fresh strawberries
Cream Cheese Yogurt Drizzle
In a large bowl, whisk together whole wheat flour, almond flour, sugar, baking powder, cinnamon and nutmeg; set aside.
In another bowl, whisk together almond milk, egg and canola oil. Pour over flour mixture and stir until smooth. Stir in carrots and raisins.
Heat non-stick griddle or large non-stick skillet over medium heat. Ladle 1/4 cup (60 mL) of the batter onto griddle. Cook for about 2 minutes or until bubbles appear on top. Using spatula, flip pancake and cook another 1 minute or until golden. Repeat with remaining batter. (Alternatively, use 1/8 cup (30 mL) measure to make smaller pancakes.)
Cream Cheese Yogurt Drizzle: Meanwhile, in a bowl, using an electric hand mixer, beat together yogurt, cream cheese and almond milk until smooth and runny. Stir in strawberries. Spoon drizzle over pancakes and top with berries.
Created by Emily Richards, cook book author of Get in the Kitchen and COOK, for the Almond Board of California