Carrot Cake Pancakes

Winter has been strange and moody this year, with more genuinely cold weather than we are used to, and my personal weather gauge is more sensitive to the cold since we have chickens.  Our smallest chicken, Lightning, got a case of frostbite on the tips of her comb during a bitter cold snap, and I have had chicken-related weather anxiety ever since.   We are all ready for some warmer weather and a real thaw.  I discovered that chickens really do not enjoy walking on snow, but they will happily skid over ice if you offer up the right snacks.  We think they could probably play hockey with the right motivation.

The humans in the household have been craving comfort food to combat the cold, and along with soups and stews I have been making pancakes.  This version takes advantage of sweet winter carrots, and has plenty of protein from the nuts and eggs to give them staying power.

Grain-free Carrot Cake Pancakes

Carrot Cake Pancakes
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 cup grated fresh carrot
  • 2 large eggs
  • 1 tablespoon maple syrup
  • 1/2 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1/2 cup arrowroot
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup chopped pecans or walnuts (optional)
Instructions
  1. Stir together the carrot, eggs, maple syrup, coconut milk, and vanilla
  2. In a separate mixing bowl, stir together the arrowroot, almond flour, coconut flour, cinnamon, baking powder, and salt. Be sure to break up any clumps of coconut flour.
  3. Stir the wet ingredients into the dry and let the mixture rest for five minutes to let the coconut flour expand. If the batter looks too thin after resting, add in additional coconut flour, one tablespoon at a time, until it has the desired consistency. If it looks too thick, add in a little coconut milk. Stir in the pecans, if using.
  4. Oil a skillet with coconut oil and heat to medium-high. Pour a third of a cup of the batter into the skillet and then reduce the heat to medium. Let the pancake cook for 3-4 minutes, or until the edges look dry and there are bubbles in the center, then flip and cook for another 2-3 minutes on the other side.
  5. Repeat with remaining batter. This makes about eight cakes. Serve warm, drizzled with honey or maple syrup.

Grain-free Carrot Cake Pancakes

Thanks for reading,

-Angela

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14 Responses to Carrot Cake Pancakes

  1. Nancy January 15, 2015 at 2:32 pm #

    I’m intrigued by the arrowroot, almond flour, and coconut flour, and of course, these pancakes look delicious. I’ll have to stock up on ingredients and give these a try.

    • Angela January 17, 2015 at 4:43 pm #

      Nancy, that is my current go-to mix for grain free baking–it works pretty well for most things.

  2. Lisa | Mummy Made.It January 19, 2015 at 3:34 am #

    I love carrot cake flavours. I think I’ll make this for the family for breakfast.
    I use a similar flour mix for my baked goods. I
    Find the 3 flours together make for a more stable end product.

    • Angela January 19, 2015 at 5:30 pm #

      I agree completely–I have tried a lot of different blends and this one has become my go-to. Hope you like this spin!

  3. Caitlin January 20, 2015 at 8:02 am #

    This sounds delicious! I will have to try your “go-to” baking mix with arrowroot, coconut flour, and almond. Yum!

  4. Erika January 24, 2015 at 8:26 am #

    Just heading to the grain free way of life, so this sounds fabulous. Especially since I already love to cook from scratch and my husband CRAVES my carrot cake. So thanks for the post!

    Question – is the coconut milk in the recipe the full fat canned version or the lighter carton version?

    • Angela January 24, 2015 at 10:21 am #

      Erika, you can use either but for this recipe I tend to use the “light” canned coconut milk just because it is easier to stir into the batter. The full-fat kind will work too, you just have to stir it well first. I haven’t tried it with the refrigerated type but it should also work.

  5. Sonja October 2, 2017 at 6:15 pm #

    Sounds wonderful! I have a question though.
    Is baking powder still necessary When using the 1/2 c. arrowroot?

    • Angela October 12, 2017 at 6:32 pm #

      Sonja, they would still work without it, but the baking powder is more about making them rise and the arrowroot is more to stabilize the batter.

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