Carrot Cake Pancakes
If you’re looking for a healthy breakfast, try these Carrot Cake Pancakes. They’re grain free, gluten free, dairy free and full of carrots!
Prep Time10 mins
Cook Time10 mins
Servings: 16 servings
- 1 1/2 cups Bob's Red Mill almond flour
- 1/3 cup Bob's Red Mill coconut flour
- 1/2 cup ghee (or butter)
- 1/2 cup applesauce (or maple syrup)
- 6 large eggs
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 2 tablespoons cinnamon
- 2 1/2 teaspoons ginger
- 1 1/2 teaspoons nutmeg
- 2/3 cup coconut or almond milk
- 2 cups finely shredded carrots
Combine all of the ingredients in a large bowl and mix until well blended. The batter will be thick.
Heat a pancake pan or griddle to about medium-high, about 300 degrees. Spray the griddle with cooking spray. Ladle about 1/2 a cup of pancake batter onto the hot griddle.
Allow the pancakes to cook for about 2 1/2 minutes on the first side, then carefully flip the pancakes. If they are not flipping well, give them a little more time to cook.
Allow them to cook another 2 1/2 minutes on the other side, or until they are completely cooked through. This recipe will make about 16 pancakes, 4 1/2 inches in diameter. Eat plain, or with butter and syrup, as desired!