Easy Carrots pancakes

Today I prepared a Sunday brunch with pancakes, bacon and hash potatoes. The bacon I used was from Lightlife brand is economic and very tasty! Si good. This recipe is a serving for 3 or 4 just duplicate amounts if you need more.

Ingredients:

1 and 1/2 cup Organic all purpose flour

1 tablespoon baking powder

1 tablespoon maple syrup

1 teaspoon cinnamon

A dash of Mineral salt

1 teaspoon Apple cider vinegar

1 and 1/2 cup of milk

1 big shredded carrot

Method:

In a large bowl, whisk together the dry ingredients .

Pour the milk, into the bowl with the dry ingredients, and stir with a large spoon until just combined. A few lumps are okay; do not over mix or your pancakes won't be as fluffy. Add the shredded carrot.

Heat a large griddle or pan over medium-high heat. Cook until bubbles form, then flip and cook until golden brown on the other side, about 1-2 minutes. Repeat with all the remaining batter.

For the hash potatoes:

I used 3 large Yukon potatoes

Cut the potatoes in little cubes.

In a large non stick skillet add your potatoes with 1 tsp of vegan butter add salt and pepper to taste and also for more flavor add fresh Rosemary cook in high temperature first until you see is golden then add a little bit of water, cover and cook in medium temperature until they are soft.

Enjoy!