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Paleo Carrot Cake Pancakes
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Yield:
10
-
12
small pancakes
1
x
Ingredients
Scale
1x
2x
3x
1
+ 3/4 cup almond flour (I used Bob’s Red Mill)
2
eggs
3/4 cup
unsweetened almond milk
1/4 teaspoon
baking soda (or baking powder if not paleo)
1/3 cup
grated carrots
Sprinkle of cinnamon
1/4 cup
chopped walnuts (I used as topping but you can include in batter, it may just be heavy while flipping pancakes)
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Instructions
Grease pan of choice (I used a medium pan) with a little coconut oil
Whisk together eggs and milk in medium/large bowl
Add almond flour, cinnamon and baking soda and mix well
Fold 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)
Author:
rachel mansfield
Category:
paleo, gluten free, dairy free
Cuisine:
breakfast