Ingredients

  • 1 cup ground oat flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup shredded carrots 1 large carrot
  • 1.5 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 large eggs
  • 1 cup unsweetened applesauce
  • 1/4 cup unsweetened, plain almond milk
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted coconut oil
Back to all Recipes

Carrot Cake Pancakes

Prep: 20 / Cook: 15 Servings: 8

Ingredients

  • 1 cup ground oat flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup shredded carrots 1 large carrot
  • 1.5 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 large eggs
  • 1 cup unsweetened applesauce
  • 1/4 cup unsweetened, plain almond milk
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted coconut oil

Directions

  1. First, peel one large carrot. Then, use a medium cheese grater to grate your carrot.
  2. Place shredded carrot on top of 2 pieces of paper towel and squeeze as much moisture out of it as you can. Measure shredded carrot, you’ll want about 1/2 cup.
  3. Transfer shredded carrot into a medium bowl. Add the rest of the dry ingredients and mix.
  4. Then, in a large bowl, whisk together 2 eggs. Add applesauce, almond milk, maple syrup, and vanilla extract and mix.
  5. Transfer dry ingredients into wet and mix. Finally, add in melted coconut oil and mix again.
  6. Heat a large skillet to low/medium heat. Spray with coconut oil cooking spray.
  7. Use a 1/3 cup scooper to scoop batter onto skillet. Cook each side for around 3 minutes or until golden brown.
  8. Serve with maple syrup and your favorite nut butter!

Notes

From fitfoodiefinds.com

close