Paleo Carrot Cake Pancakes
Grain-free paleo pancakes made with all the carrot cake goodies for a treat of a breakfast
Servings: 10 pancakes
Calories: 175kcal
Ingredients
- 4 large eggs
- 1 cup full-fat canned coconut milk
- 1/4 cup pure maple syrup or honey
- 1 teaspoon pure vanilla extract
- 1/2 cup + 1 TBL coconut flour
- 1/4 cup tapioca flour or arrowroot flour
- 1/4 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon sea salt
- 1 large carrot peeled and grated (1/2 heaping cup)
- 1/2 cup unsweetened shredded coconut
- 1/2 cup raisins
For Serving:
- chopped walnuts
- raisins
- pure maple syrup
Instructions
- Add all ingredients except the last three (carrot, coconut, raisins) to a blender and blend until well-combined and smooth.
- Fold in the last three ingredients and allow batter to sit 15 minutes. This process will help thicken the batter.
- Heat 1 to 2 tablespoons of coconut oil in a large non-stick skillet (enough to generously coat the surface) over medium-low heat. Wait a few minutes for the skillet to warm up all the way.
- Measure a 1/4 cup of batter and pour onto the hot skillet. If necessary, use your finger to spread the batter into a perfect circle. Cook 3 to 4 minutes, until pancake is golden-brown on the first side. Carefully flip and cook another 3 to 4 minutes, or until pancake is cooked through. Repeat for remaining batter
- Serve pancakes with choice of grass-fed butter, chopped walnuts, raisins, almond butter, and/or pure maple syrup.
Nutrition
Serving: 1of 10 | Calories: 175kcal | Carbohydrates: 18g | Protein: 4g | Fat: 9g | Fiber: 3g | Sugar: 9g