Wheat-Free Carrot Cake Pancakes

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