Paleo Carrot Cake Pancakes
Try this Paleo Carrot Cake Pancakes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 2 eggs
- 3/4 cup unsweetened almond milk
- sprinkle of cinnamon
- 1/4 teaspoon baking soda (or baking powder if not paleo)
- 1 + 3/4 cup almond flour (i used bob's red mill)
- 1/3 upgrated carrots
- 1/4 cup chopped walnuts (i used as topping but you can inc it may just be heavy while flipping pancakes)
- Carbohydrate 1.17355 g
- Cholesterol 0.98 mg
- Fat 0.2156 g
- Fiber 0 g
- Protein 0.81095 g
- Saturated Fat 0.13426 g
- Serving Size 1 1 -12 small pancake (24g)
- Sodium 25.725 mg
- Sugar 1.17355 g
- Trans Fat 0.011025 g
- Calories 10 calories
Grease pan of choice (I used a medium pan) with a little coconut oilWhisk together eggs and milk in medium/large bowlAdd almond flour, cinnamon and baking soda and mix wellFold in carrots and walnuts (you can also top with walnuts instead)Heat up the pan to medium-high heat and let batter sit for 5 minutes or so (if too liquidy sprinkle some more flour in the bowl and mix)Using tablespoon pour batter onto pan (about 2-3 tablespoons per pancake)Flip over once the pancake starts to bubble a little (or about 2-3 minutes)Serve immediately with maple syrup or toppings of your choice (I also used paleo coconut yogurt)
