Carrot Cake Pancakes (paleo)

Recipe courtesy of Rachel Mansfield from rachlmansfield.com.

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 36
Rating: 3.11
You:
Rate this recipe!
Servings 10 - 12 small pancakes
Prep Time 10 minutes
Cook Time 4 - 6 minutes per pancakes
Submitted By Rachel Mansfield from rachlmansfield.com
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 36
Rating: 3.11
You:
Rate this recipe!
Servings 10 - 12 small pancakes
Prep Time 10 minutes
Cook Time 4 - 6 minutes per pancakes
Submitted By Rachel Mansfield from rachlmansfield.com
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Grease pan of choice (I used a medium pan) with a little coconut oil.
  2. Whisk together eggs and milk in medium/large bowl.
  3. Add almond flour, cinnamon and baking soda and mix well.
  4. Fold in carrots and walnuts (you can also top with walnuts instead).
  5. 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).
  6. Using tablespoon pour batter onto pan (about 2-3 tablespoons per pancake).
  7. Flip over once the pancake starts to bubble a little (or about 2-3 minutes).
  8. Serve immediately with maple syrup or toppings of your choice (I also used paleo coconut yogurt).
Products Used in this Recipe
Recipe Comments

Recipe Comments

Your email address will not be published. Required fields are marked *