Carrot Cake Pancakes Recipe
Celebrate a special breakfast in style with these rich, flavorful carrot-cake pancakes.
Servings 4 people
Calories 735kcal
Cost 12
Ingredients
- 1½ cups almond flour
- ½ cup coconut flour
- ½ cup applesauce
- ½ cup ghee
- 2 cups carrots finely shredded or chopped
- 6 eggs
- 1½ tsp. baking soda
- 2 tbsp. ground cinnamon
- 1 tsp. ground nutmeg
- 2 tsp. ground ginger
- ⅔ cup full-fat coconut milk
- Coconut oil
Instructions
- Combine the almond flour, coconut flour, baking soda, cinnamon, and nutmeg in a large bowl.1½ cups almond flour, ½ cup coconut flour, 1½ tsp. baking soda, 2 tbsp. ground cinnamon, 1 tsp. ground nutmeg
- Add the remaining ingredients and mix until well blended.½ cup applesauce, ½ cup ghee, 2 cups carrots, 6 eggs, 2 tsp. ground ginger, ⅔ cup full-fat coconut milk
- Preheat a skillet over medium-high, and add some coconut oil.Coconut oil
- Pour about half a cup of pancake mixture onto the skillet, and cook on each side for about 3 minutes.
- Repeat for each pancake.
Nutrition
Calories: 735kcal | Carbohydrates: 36g | Protein: 21g | Fat: 60g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 303mg | Sodium: 689mg | Potassium: 417mg | Fiber: 16g | Sugar: 9g | Vitamin A: 9215IU | Vitamin C: 3mg | Calcium: 233mg | Iron: 6mg