Carrot Cake Pancakes

Course Breakfast, Dairy Free, Gluten Free, Low FODMAP
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1 cup oat flour gluten free
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 tsp cinnamon ground
  • 1/4 tsp nutmeg ground
  • 1/4 tsp ginger ground
  • 1 egg beaten
  • 2 tbsp brown sugar packed
  • 1 cup milk or milk alternative
  • 1 tsp vanilla extract
  • 1.5 cups carrot finely grated
  • 1 tbsp butter

Maple Yogurt Topping

  • 6 oz plain greek yogurt substitute plain coconut milk or almond milk yogurt for dairy-free
  • 1 tbsp maple syrup
  • 1/4 cup pecans toasted

Instructions

  1. Peel and grate the carrots. Use a handheld grater or a food processor.

  2. In a large bowl, mix the dry ingredients: oat flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and brown sugar.

  3. In a separate bowl, mix the wet ingredients: egg, milk, and vanilla extract.

  4. Add wet ingredients to dry ingredients, stir until incorporated. 

  5. Add carrots and combine. Let batter rest for two minutes. 

  6. Heat a medium-large skillet over medium heat and add butter. Add 1/4 of the batter at a time for pancakes.

  7. Flip when bubbles start to form on the top of the pancake. Be patient! 

For the topping

  1. Mix greek yogurt and maple syrup.

  2. Top pancakes with maple yogurt and toasted pecans

Reach Out

Nourished Roots Nutrition, LLC
Office/Schedule Appt: (303) 529-9258
Direct: (303) 209-8640
Fax: (303) 209-8482
sally@nourishedrootsrd.com

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Tip of the Day

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