Weekend breakfasts around our house usually feature waffles or pancakes. The inspiration for these pancakes, by Maria Emmerich at Mind, Body, Health kicked off a flurry of creating as many different versions as I could imagine. A full meal’s protein—without the carbs—in a pancake delivery system? Check!
Wheat-Free Carrot Cake Pancakes
Yield: 2 servings
4 eggs
1/4 cup + 1 tablespoon coconut flour
1/4 cup carrot, grated
1/4 teaspoon vanilla extract
1/4 teaspoon cinnamon
pinch nutmeg
pinch allspice
pinch of salt
1 teaspoon baking powder
1 tsp stevia glycerite (or 1/4 cup Swerve)
If using a mechanical device, mix all ingredients and let sit for five minutes. (If mixing by hand, whisk eggs first, then add the rest of the ingredients; let rest for five minutes.) Oil a frying pan over medium heat. Pour batter into hot pan (I do dollar-sized) and brown before flipping. Cook until golden brown on both sides.
Great with cream cheese frosting!
My Other Pancake Recipes
- Orange Peel Pancakes
- Berry Pancakes
- Bacon Pancakes
- Cinnamon-Spice Pancakes
- Gingerbread Pancakes
- Pumpkin Pie Pancakes
- Chocolate Pancakes
- Pecan Pancakes
- Almond Pancakes
- Peanut Butter Pancakes
Ideas For Toppings
- Sweet Coconut Butter Sauce
- Maple-Flavored Butter Sauce
- Chia Orange Marmalade
- Butter and chopped pecans
- Whipped cream and chopped pecans
- A dollop of full-fat yogurt
- Powdered Swerve