Gluten Free Organic Carrot Cake Pancakes with Walnut Coconut Cream

Serves 10 * 176 Calories per pancake 

1/4 cup pecan or walnut pieces & 1 can of coconut milk

1 cup gluten-free pancake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 egg
2 tablespoons blue agave syrup
1 cup hemp or almond milk
1 teaspoon vanilla extract
2 cups finely grated carrot
butter for greasing the pan

Directions:

To make the coconut cream you will have to refrigerate the can of coconut milk over night. Open can scoop out coconut cream leave remaining liquid. Finely chop pecans and  mix together with cream. Store in the refrigerator.

Put  your griddle or pan on medium heat.
In a large bowl, combine the flour, baking powder, baking soda and cinnamon. Set aside.
In another bowl, beat the egg, agave, hemp milk and vanilla together. Stir the carrots into the egg mixture. Pour the carrot mixture onto the dry ingredients and stir until just combined.

Melt some butter on the griddle or spray with cooking spray. Scoop by the 1/4 cup onto your griddle.

Spread coconut pecan cream in between pancakes.
(Optional) Drizzle with syrup.

Notes:

An easy way to grate your carrots is to stick them in your food processor or blender and pulse until finely grated. You won't want big pieces of carrot, but you don't want carrot juice either. Just use your best judgement.