Veggie Pancakes

This have become a real breakfast staple for me.

Veggie Pancakes (adapted from Pecanbread's Sneaky Veggie Pancakes)

4 Eggs
1 C Carrot Puree (best if strained so not very watery)
1 T Grapeseed Oil
1 tsp Cinnamon

Blend all ingredients together well. Heat frying pan on high heat until water droplets sizzle on impact. Pour a small amount of oil in pan so pancakes don't stick and then place pancake sized dollops of batter in pan. Turn heat down to medium-high. Cook until pancake holds together enough to flip it with a spatula. Cook for another minute or so until cooked through. Enjoy with yoghurt, berries, sour cream, etc.