Description
Soft and warm pancakes that taste like carrot cake, made with almond and coconut flour for a lighter breakfast option.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1 cup grated carrots
- 1/4 cup chopped walnuts (optional)
- 1 teaspoon vanilla extract
- Sugar-free syrup for serving
Instructions
- In a bowl, mix the almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs and add the almond milk, grated carrots, walnuts, and vanilla extract.
- Combine the wet and dry ingredients and mix until just combined.
- Heat a non-stick skillet over medium heat and pour in the batter to form pancakes.
- Cook for 2-3 minutes on each side until golden brown.
- Serve with sugar-free syrup.
Notes
Grate carrots finely and do not overmix the batter. Use medium heat for even cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 180mg
Keywords: carrot cake, pancakes, breakfast, gluten-free, easy recipe