CARROT CAKE PANCAKES

EASY

INGREDIENTS

DRY ▢ ¾ cup Oat Flour ▢ 1 ¼ cup Flour ▢ 1 tbsp Baking Powder ▢ ¼ tsp Baking Soda ▢ 1 tsp Cinnamon ▢ 3-4 tbsp Coconut Sugar ▢ ¼ tsp Nutmeg ▢ ¼ tsp Salt WET ▢ 1 ½ cup Almond Milk ▢ 1 tsp Lemon Juice ▢ 2 tbsp Avocado Oil ▢ 2 tsp Vanilla Extract ADD-ONS ▢ 1 cup Carrots ▢ ¼ cup Chopped Pecans ▢ 2 tbsp Dried Raisins

Combine Wet Ingredients

In a bowl, whisk Carrot Cake Pancakes wet ingredients: almond milk, lemon juice, avocado oil, vanilla extract. Set aside.

1

Combine Dry Ingredients

In another large bowl, whisk oat flour, flour of choice, cinnamon, nutmeg, salt, coconut sugar, baking powder, and baking soda.

2

Mix Ingredients

Pour the liquid Carrot Cake Pancakes ingredients onto the dry ingredients and stir with a spatula until it forms a thick pancake batter with no lumps.

3

Add Carrots

Stir shredded carrots, chopped nuts, and raisins into the Carrot Cake Pancake Batter.

4

Pour on Pan

Heat a pancake griddle pan over medium-high heat. When hot, reduce to low heat and scoop 3 tablespoons of batter per pancake.

5

Flip Carrot Pancakes

Cook the Carrot Cake Pancakes for 2 minutes on one side, then flip and cook for 1-2 minutes on the other side.

6

Serve Carrot Cake Pancakes

Serve the Carrot Cake Pancakes with fruits of your choice, maple syrup, or peanut butter.

7

Prep Time: 10 minutes Cook Time: 5 minutes Makes: 14 Pancakes Calories: 137 kcal per Serving

CARROT CAKE PANCAKES

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