"Finger Food" Pancakes for Toddlers

Ingredients:

1 1/4 cups spelt flour (or brown rice flour)

1/4 cup whole wheat flour (or teff flour)

2 tsp. baking powder

3 tbsp. water + 1 tbsp. ground flax (set aside)

1 cup almond milk

2 1/2 tbsp. agave syrup (or 2 tbsp. pure maple syrup)

3 tbsp. sunflower oil (or grape seed oil, or extra virgin olive oil)

1 tbsp.. cinnamon

2 tbsp. grated carrot

1. In a medium sized bowl, whisk together flours with baking powder.

2. In a small bowl, mix water with ground flax and set aside for a few minutes. 

3. In a small bowl whisk together almond milk, sunflower oil (or EVOO), agave (or maple syrup), cinnamon and grated carrot and add water and ground flax mixture.

4. Combine wet ingredients to dry and mix well. If the mixture is too thick add a little water until it's easy to pour.

5.  Heat frying pan over medium-high heat and lightly coat with EVOO. Pour 1 tbsp. of batter per pancake into the frying pan. Cook until each side is golden brown. This recipe freezes well and is a great healthy breakfast on the go!