Gluten Free Zucchini Apple Carrot Pancakes

Ingredients

• 1 1/2 Cups almond flour
• 1/2 Cups gluten-free oat flour
• 2 1/2 teaspoons baking powder
• 1 teaspoons cinnamon
• 1/2 teaspoons ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 2 eggs
• 1 Cup almond milk
• 2 teaspoons vanilla
• 3 Tablespoons maple syrup
• 1/2 cup shredded zucchini, excess water removed
• 1/2 cup shredded apple, excess water removed
• 1/2 cup shredded carrot, excess water removed
• Vegetable oil for cooking

Directions

1. Combine the first 7 ingredients (dry ingredients) in a large mixing bowl and whisk until well combined.
2. Next, grate the zucchini, apple and carrot. Place in a paper towel and squeeze out the excess water.
3. Combine the grated veggies and apple in a bowl with the eggs, almond milk, vanilla and maple syrup. Whisk until well incorporated.
4. Make a well in the dry ingredients and fold in the wet ingredients, mixing until just combined.
5. Set aside to let the batter rest for a few minutes.
6. Heat a griddle on medium heat and coat with coconut oil.
7. Scoop about 1/4 cup batter for each pancake. Cook for 3-4 minutes on the first side until flipping and cooking for another 3-4 minutes on the other side. Little bubbles should appear to tell you it’s time to flip!
8. Repeat until all of the pancake batter is gone