Carrot Cake Pancakes

Easter is fast approaching and it inspired me to get creative with carrots…because the Easter Bunny loves carrots right?!  I know I sure do!

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I made these pancakes this morning and they left the whole house smelling of carrot cake.  Oh so good!  Plus, this recipe is gluten free, easy to make and uses simple ingredients that you most likely already have in your home!  So without further ado, here is my recipe for Carrot Cake Pancakes.

Carrot Cake Pancakes

Ingredients

  • 1/3 cup oat flour
  • 1/4 cup coconut flour
  • 1/3 cup shredded carrot
  • 2 eggs
  • 2 Tbsp honey
  • 2 Tbsp water
  • 1/4 tsp baking powder
  • 1/4 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • coconut oil (for greasing pan)

Instructions

  1. In a medium sized mixing bowl add all dry ingredients (oat flour, coconut flour, baking soda, cinnamon, nutmeg).  Mix with a fork.
  2. Add in all wet ingredients (carrot, egg, honey, vanilla extract, water).  Mix well.
  3. Melt a spoonful of coconut oil on a frying pan*, then scoop out about 1/4 cup of the pancake batter onto the pan.  The batter is thick, so you will most likely need to pat it down with a spatula.
  4. Cover frying pan and let pancake cook until golden brown, then flip, cover and cook until done.

*Set frying pan on medium-low heat

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I topped my pancakes with plain Greek yogurt, sunflower seeds, chocolate chips and cinnamon.

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2 Comments on “Carrot Cake Pancakes

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