Paleo Carrot Cake Pancakes
Servings: 8 pancakes
These Paleo Carrot Cake Pancakes are a cakey, delicious addition to your morning. Whether it's for a leisurely weekend brunch or a crazy busy weekday morning, you'll love this gluten-free and dairy-free breakfast recipe!
1.5 cups Almond Flour 1/2 cup Coconut Flour 1/2 cup Tapioca Flour 2 tbs Coconut Oil (melted (plus more for pan)) 4 Eggs 1.5 tsp Baking Soda 1 tsp Baking Powder ( this is the corn-free brand I use) 1/2 tsp Sea Salt 1 Tbs Cinnamon 1 tsp Nutmeg 2 tsp Ground Ginger 1.5 cup Almond Milk (more if needed to get the right consistency - can use coconut milk instead) 1.5 cups Shredded Carrots 1 cup Raisins 1/2 cup Chopped Dried Pineapple (optional)
Combine and blend everything except the carrots, raisins, and pineapple.
Fold in carrots, raisins, and pineapple.
Heat a cast iron pan over medium-low heat and melt a few teaspoons of coconut oil to coat.
Place dollops of batter in the pan and cook for approximately 5 min per side. They take longer than normal pancakes, as they are more cakey.
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