2 tablespoons neutral oil, such as avocado or canola oil

3/4 cup whole baby carrots

1/4 cup of water

1 large egg

pinch of salt

a pinch of ground cinnamon

2 tbsp. powdered sugar

1 1/2 tbsp. Noteo Natural

1 cup flour (your choice of spelled, all-purpose, or a 1-to-1 gluten-free blend)

1/2 tsp baking soda

1/2 tsp baking powder

For garnish: blueberries, grated carrot, more Noteo and ground cinnamon

IMPORTANT: Verify that all individual ingredients are produced in a peanut and tree nut free facility.

How to cook
  • Add the carrots, water, egg, salt, cinnamon, powdered sugar and sunflower oil to a food processor and blend until smooth.
  • Add the flour, baking powder and baking soda and mix again until smooth.
  • Heat the oil in a non-stick pan over medium-high heat. When the pan is hot, drop some of the batter. I made mine about 3 inches in diameter, which makes 6 pancakes.
  • Cook for a few minutes until bubbling, popping and indented.
  • Flip and cook for a minute on the other side. Make sure not to overcrowd the pan.
  • Arrange them while they’re nice and hot and top with a spoonful of Noteo, some grated carrot, blueberries and some ground cinnamon.