Name: Paleo Carrot Cake Pancakes
Cuisine: breakfast
Ingredients: 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)

Paleo Carrot Cake Pancakes

Yield: 10-12 small pancakes 1x

Ingredients

Scale

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)

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