Carrot Cake Pancakes

Carrot Cake Pancakes

Winter has been strange and moody this year, with more genuinely cold weather than we are used to, and my personal weather gauge is more sensitive to the cold since we have chickens.  Our smallest chicken, Lightning, got a case of frostbite on the tips of her comb during a bitter cold snap, and I have had chicken-related weather anxiety ever since.   We are all ready for some warmer weather and a real thaw.  I discovered that chickens really do not enjoy walking on snow, but they will happily skid over ice if you offer up the right snacks.  We think they could probably play hockey with the right motivation.

The humans in the household have been craving comfort food to combat the cold, and along with soups and stews I have been making pancakes.  This version takes advantage of sweet winter carrots, and has plenty of protein from the nuts and eggs to give them staying power.

Grain-free Carrot Cake Pancakes
Carrot Cake Pancakes

Carrot Cake Pancakes

Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Servings 8

Ingredients
  

  • 1 cup grated fresh carrot
  • 2 large eggs
  • 1 tablespoon maple syrup
  • 1/2 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1/2 cup arrowroot
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup chopped pecans or walnuts (optional)

Instructions
 

  • Stir together the carrot, eggs, maple syrup, coconut milk, and vanilla
  • In a separate mixing bowl, stir together the arrowroot, almond flour, coconut flour, cinnamon, baking powder, and salt. Be sure to break up any clumps of coconut flour.
  • Stir the wet ingredients into the dry and let the mixture rest for five minutes to let the coconut flour expand. If the batter looks too thin after resting, add in additional coconut flour, one tablespoon at a time, until it has the desired consistency. If it looks too thick, add in a little coconut milk. Stir in the pecans, if using.
  • Oil a 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 3-4 minutes, or until the edges look dry and there are bubbles in the center, then flip and cook for another 2-3 minutes on the other side.
  • Repeat with remaining batter. This makes about eight cakes. Serve warm, drizzled with honey or maple syrup.

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