Healthy Carrot Cake Pancakes
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 2 teaspoons baking powder
- 1 tablespoon maple syrup
- 2 tablespoons coconut flour
- 1/2 cup almond flour
- 1/4 cup rolled oats
- 1 cup quinoa flour (i like to toast mine)
- 2 flax eggs (or chicken eggs)
- 1 1/2 cup non-dairy milk
- 3 tablespoons almond oil (or other light flavored oil)
- 1 cup shredded carrots preferably freshly grated
- Carbohydrate 6.65757719297523 g
- Cholesterol 1.15694444333985 mg
- Fat 5.29752074227872 g
- Fiber 1.80874995456445 g
- Protein 2.96017771276116 g
- Saturated Fat 2.98585183745557 g
- Serving Size 1 1 pancake (65g)
- Sodium 108.112607743457 mg
- Sugar 4.84882723841078 g
- Trans Fat 0.329991548064497 g
- Calories 82 calories
<ol> <li>Preheat a griddle over medium heat.</li> <li>If using flax egg, whisk together the 2 tablespoons flaxseed meal and 6 tablespoons water and set aside to gel.</li> <li>In a large mixing bowl, whisk together the flours, baking powder and salt.</li> <li>Beat together the flax eggs, milk, oil and syrup then pour into the dry and mix until a smooth batter forms. Fold in the carrots.</li> <li>Lightly grease your griddle with nonstick cooking spray or coconut oil. Ladle ¼ cup of batter onto the griddle and repeat until you have filled your pan. Cook the pancakes until small bubbles begin to form around the edges, about 2 – 3 minutes. Flip and cook for another 1 – 2 minutes longer until the other sides are golden brown. Repeat until no batter remains.</li> <li>Serve warm with your desired toppings and pure maple syrup.</li> </ol>
