Carrot Cake Pancakes
The perfect nourishing sweet breakfast — start your day with flavor, nutrients, and pure deliciousness.
Nutrition/Pancake
Ingredients: 12 pancakes
150g chopped carrots
280ml milk or almond milk
1 large egg
1 teaspoon vanilla extract
180g flour of your choice(I used whole grain wheat flour)
45g coconut sugar or Erythritol
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 tablespoons olive oil
instructions:
1. In a blender add in chopped carrots and pulse until fine
2. Add the milk, vanilla, egg, and pulse until well blended and the mix turns orange. The mix will get thick.
3. Mix the flour, sweetener, baking powder, cinnamon, and salt in a large bowl.
4. Add the carrot mixture and oil to dry ingredients and stir to combine. Don't over-mix or your pancakes will end up flat and tough.
5. Heat a non-stick skillet over medium heat. It’s important to have a steady medium heat for cooking pancakes.
6. When the skillet is hot, scoop a big spoonful of batter(now you can add some chopped nuts if you want to)
7. Cook on the first side until bubbles form all over the top of the pancake and the edges begin to change color. These bubbles are important to hold up your pancake.
8. Flip the pancake and cook for 1 to 2 minutes on the other side
9. Serve warm with your favorite toppings
Enjoy every bite and feel the joy of nourishing yourself with sweetness and balance!
