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!
Author: Lizzy T
1 1/2cupsBob's Red Mill almond flour
1/3cupBob's Red Mill coconut flour
1/2cupapplesauce(or maple syrup)
1 1/2teaspoonsbaking soda
2/3cupcoconut or almond milk
2cupsfinely 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!