In a bowl, combine 4 tablespoons of millet flour, 6 tabelspoons of oat flour, 2 tablespoons of ground flaxseeds, 2 tablespoons of grape seed flour, 2 tablespoons of arrowroot powder, 2 tablespoons of baking powder, 1 grated carrot, 1-2 tabelspoon of raisins, 1 tabelspoon of desiccated coconut, 1 teaspoon of poppy seeds and 1 cup of almond milk. Let it rest for about 10 minutes, then heat coconut oil over low/medium heat. Use a tablespoon to scoop the batter into the pan. Slow fry on each side until golden brown.
Topping: tahini, ground green stevia leaves, raisins and poppy seeds
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