Ingredients

1/2 cup buckwheat flour

1/2 cup quinoa flour (can also use all buckwheat)

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon fine sea salt

1 tablespoon ground chia seed (or ground flax seed)

1 tablespoon brown sugar

1 tablespoon melted and cooled unrefined coconut oil

1 cup unsweetened vanilla almond milk

1 teaspoon vanilla extract

1/2 cup shredded carrot (approximately 1 large carrot)

1/2 cup chopped pecans (or walnuts)