These carrot cake pancakes are a delicious way to start the morning. They are a great way to add some beta-carotene to your breakfast. Add walnuts and/or raisins for extra flavor and texture. These can be made ahead and frozen for later, making them a filling and delicious weekday breakfast. But, they can also be a tasty Sunday morning treat for the family. Enjoy.
Carrot Cake Pancakes
- 3 Eggs
- 2 Carrots (about 1 cup)
- 1/2 cup Coconut Milk (full fat)
- 1/2 cup Almond Flour
- 2 tbsp Coconut Oil
- 2 tbsp Coconut Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/4 tsp Ground Clove
- 1/4 tsp Ground Allspice
- 1/2 tsp Ground Ginger
- Coconut Oil
- Maple Syrup
In a large mixing bowl, mix together the dry ingredients; coconut flour, almond flour, baking powder, baking soda, salt, and the spices.
In a separate bowl, mix together the wet ingredients; carrots, eggs, coconut milk, and coconut oil. Stir well to combine.
Add the wet ingredients to the dry ingredients.
Heat a nonstick skillet over medium heat. Add enough coconut oil to coat the surface.
Add about ¼ cup of batter to the hot skillet. Press down gently to spread it a bit.
Cook about 3-4 minutes on each side, or until the pancake is cooked through.
Set aside. Add a little more coconut oil to the skillet, as needed and cook the remaining pancakes.
Serve pancakes with maple syrup.
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