Directions
- Mix together the milk and lemon juice and set it aside for five minutes.
- Then add the egg, sugar, and vanilla extract. Set it aside.
- In another bowl whisk together the amaranth flour, whole wheat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- Combine the content of both bowls.
- Stir in the carrots. Set the mixture aside for a few minutes.
- Heat up the oil or butter in an cast-iron skillet. Pour 1/4 cup-worth of batter into the skillet and cook until the pancakes are golden brown on both sides.
- Garnish as desired and serve warm. Enjoy!
