Paleo Carrot Cake Pancakes
These Paleo Carrot Cake Pancakes are a cakey, delicious addition to your morning. Whether it's for a leisurely weekend brunch or a crazy busy weekday morning, you'll love this gluten-free and dairy-free breakfast recipe!
Servings: 8
Calories: 345kcal
Ingredients
- 1.5 cups Almond Flour
- 1/2 cup Coconut Flour
- 1/2 cup Tapioca Flour
- 2 tbs Coconut Oil melted (plus more for pan)
- 4 Eggs
- 1.5 tsp Baking Soda
- 1 tsp Baking Powder this is the corn-free brand I use
- 1/2 tsp Sea Salt
- 1 Tbs Cinnamon
- 1 tsp Nutmeg
- 2 tsp Ground Ginger
- 1.5 cup Almond Milk more if needed to get the right consistency – can use coconut milk instead
- 1.5 cups Shredded Carrots
- 1 cup Raisins
- 1/2 cup Chopped Dried Pineapple optional
Instructions
- Combine and blend everything except the carrots, raisins, and pineapple.
- Fold in carrots, raisins, and pineapple.
- Heat a cast iron pan over medium-low heat and melt a few teaspoons of coconut oil to coat.
- Place dollops of batter in the pan and cook for approximately 5 min per side. They take longer than normal pancakes, as they are more cakey.
Nutrition
Calories: 345kcal | Carbohydrates: 42g | Protein: 10g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 533mg | Potassium: 270mg | Fiber: 8g | Sugar: 10g | Vitamin A: 4132IU | Vitamin C: 4mg | Calcium: 171mg | Iron: 2mg