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.
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
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.