Add all of the ingredients (besides the carrots, walnuts, pineapple and raisins) to a blender and blend on high until completely smooth. After, stir in the carrots and chopped walnuts.
Lightly coat a pan with coconut oil and place over a medium heat. Once the pan is hot, add the batter to the pan and cook for 2-4 minutes. Until the pancakes puff up and bubbles appear along the edges.
Flip the pancakes and cook until golden brown.
Garnish your carrot spiced hot cakes with cinnamon, maple syrup and enjoy!
Fibre: 8g Fat: 11 g
Recipes curated by Taylor Robinson @Dishingwithtay provided by Confidence by Randi