INGREDIENTS
1 cup
Zucchini
2
Flax eggs
1 1/4 cups
Non-dairy milk
1 tbsp
Maple syrup
1/2 cup
Almond flour
2 tbsp
Arrowroot starch
2 tsp
Baking powder
1 tsp
Cinnamon
2 tsp
Coconut flour
1 cup
Quinoa flour
1/2 tsp
Sea salt
1/2 tsp
Vanilla bean
3 tbsp
Coconut oil