Carrot Cake Pancakes

This is actually a re-posting of this recipe after I made a couple of tweaks to ingredient ratios and cooking time that made a HUGE difference.  I’m now thoroughly convinced these pancakes can’t get any better:

Carrot Cake Pancakes
(Serves 1-2)
1 Large Carrot
3 T Almond Meal Flour
1 T Coconut Flour
1/4 t Baking Soda
1/4 t Baking Powder
1/4 t Sea Salt
1/2 t Cinnamon
1/8 t Ginger or 1/4 t Fresh Grated Ginger
1/8 t Nutmeg
2 Eggs
3 T Almond Milk
2 T Raisins
1/2 t Agave Nectar (optional)
Grate the carrot in a food processor or by hand.  Combine all dry ingredients and mix well with a wire whisk. Beat eggs and almond milk together and blend with the dry ingredients.
Heat about 1 T butter or coconut oil in a skillet over medium heat.  Cook pancakes 1 at a time for 4 minutes per side (this is really important, or they’ll be soggy inside!).  Top with butter and cinnamon.

4 thoughts on “Carrot Cake Pancakes

  1. These were FABULOUS!! I used another T of almond flour as I don’t have coconut flower, and cow’s milk instead of almond milk. Delish! Thanks so much for posting this!

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