Carrot Cake Pancakes
Carrot Cake Pancakes
Yes, you read that right! Carrot cake for breakfast.
Your kids are going to think you are the best parent in the world!
You don’t need to worry though; these carrot cake pancakes allow you to feel good about what you are eating because they are good for you.
They are low in added sugars and are gluten free.
1 cup ground oat flour (88gm)
1/2 cup (60gm) buckwheat flour (don’t worry despite the word wheat it is gluten free)
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (85gm) shredded carrot (1 large carrot)
1.5 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg (Nuts)
2 large eggs (to make vegan recipe substitute with two flax eggs)
1 cup (270gm) New England Apple Sauce Company Chunky Unsweetened Apple Sauce
1/4 cup (60ml) unsweetened almond milk (Nuts)
1 tablespoon maple syrup
1 teaspoon vanilla extract
2 tablespoons melted coconut oil
Items in bold are known allergens
First, peel one large carrot.
Then, use a medium cheese grater to grate your carrot.
Measure shredded carrot, you’ll want about 1/2 cup.
Transfer shredded carrot into a medium bowl.
Add the rest of the dry ingredients and mix.
Then, in a large bowl, whisk together 2 eggs.
Add applesauce, almond milk, maple syrup, and vanilla extract and mix together.
Transfer dry ingredients into wet and mix together.
Finally, add in melted coconut oil and mix together again.
If you have the time let the batter rest for 10 minutes to allow the flavours to incorporate.
Batter will be quite thick, if you want your batter a little thinner add a little bit more milk.
Heat a large skillet to low/medium heat.
Spray with coconut oil or whatever cooking spray you prefer.
Use a 1/3 cup scooper to scoop batter onto skillet.
Cook each side for around 3 minutes or until golden brown.
(Hint: When making pancakes in batches, you can keep the prepared pancakes warm in a 95°C oven until all pancakes are done.)
For an extra special touch serve topped with warm New England Apple Sauce Company Cinnamon and Maple Syrup Chunky Unsweetened Apple Sauce!
You can also serve with maple syrup, spread your favourite nut butter on or use whatever you and your family love on pancakes.
You can whip up a big batch of these carrot cake pancakes and place into the freezer for up to one month. Let them thaw overnight in the fridge and next morning, voila, an easy healthy breakfast that you and your whole family will go mad for.
Based on two pancakes per serving.