Turmeric Chai Carrot Cake Pancakes
Turmeric Chai Carrot Cake Pancakes with Cashew Cream Frosting
PANCAKE INGREDIENTS:
1 ½ cup Whole Wheat or Almond Flour
3 medium Carrots, grated
1 ½ cup Ripple Turmeric Milk
1 ½ tsp melted Coconut Oil
2 tsp Vanilla Extract
2 tsp Cinnamon
1 tsp Nutmeg
2 tsp Baking Powder
3 tsp Maple Syrup
½ tsp Salt
PANCAKE INSTRUCTIONS:
Mix dry ingredients in small bowl and wet ingredients in separate larger bowl. Slowly begin whisking dry ingredients into wet ingredients and mix until smooth. Gently fold in carrots. If you want fluffy pancakes, be careful to not overmix. Scoop onto a hot griddle over medium heat and cook for a few minutes on each side as you would a regular pancake. Makes 5-7 pancakes.
FROSTING INGREDIENTS:
1 ½ cups Unsalted Cashews
2 cups Ripple Vanilla Milk
3 ½ tbsp Maple Syrup
½ tsp Cinnamon
3 tsp Vanilla extract
½ cup Pecans, chopped
FROSTING INSTRUCTIONS:
Soak cashews in hot (not boiling) water for 1-2 hours. Drain and rinse them, and place in a blender with other frosting ingredients. Blend until smooth. If too thick, add more Ripple Vanilla milk. If desired, cool in fridge before serving. Scoop a dollop on top of pancake stack and sprinkle chopped pecans over top to serve.
