You can cook a lot of varieties of pancakes, but I’d like to share to you this delicious and tasty breakfast treat. Carrot pancakes can help replace some less healthy sugars with the natural sugars from carrots, adding more flavor and nutrients to the mix. Using coconut milk and coconut flour gives . I’m sure even the kids will love this pancake recipe
Source: Carrot Cake Pancakes
This is very simple to make just follow the recipe and enjoy
1 cup grated fresh carrot
2 pastured large eggs (non-GMO)
1 tablespoon real maple syrup (preferably Grade B)
1/2 cup coconut milk
1 teaspoon real vanilla extract
1/2 cup tapioca flour
1/2 cup almond flour
1/4 cup coconut flour
1 teaspoon Ceylon cinnamon
1/2 teaspoon baking (aluminum and GMO-free) powder
1/8 teaspoon sea salt
1/2 cup chopped walnuts (soaked and dehydrated)
- Combine carrot shreds, eggs, maple syrup, coconut milk, and vanilla
- In separate bowl, mix together the arrowroot, almond flour, coconut flour, cinnamon, salt, and baking powder. Break up any clumps of coconut flour so it is evenly distributed.
- Stir the wet ingredients into the dry and let the mix rest for about five minutes so the coconut flour can expand.
- If the batter looks too thin after resting, add in some additional coconut flour, one tablespoon at a time, until it has desired consistency. If it looks too thick, add in some coconut milk. Stir in the walnuts, if you are using them.
- Grease a stainless steel skillet with coconut oil and heat to medium-high. Pour a third of a cup of the batter into the skillet and then reduce the heat to medium. Let the pancake cook for about 3-4 minutes, or until the edges are dry and you can see bubbles in the center. Flip the cake and cook for another 2-3 minutes on the other side.
- Repeat process with remaining batter. This makes about eight cakes. Serve them warm, drizzled with real honey or maple syrup and your favorite fruit topping.