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.
whoa these sound like heaven!
I hope you are listening to The Real Food Summit. David Getoff spoke today about agave.
I know! I haven’t used agave in ages…this one is also getting a makeover since I don’t like to cook. It’s and nut flour anymore
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!