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–+ servings
Carrot Cake Pancakes

Carrot Cake Pancakes

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Serves: 15 pancakes
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • 1 cup grated carrots, about 3-4 carrots
  • 1 1/2 cups + 2 tbsp spelt flour, or sub oat or all-purpose flour
  • 1 cup milk of choice, I used almond milk
  • 2 eggs
  • 3 tbsp oil, I used avocado oil
  • 2 tbsp maple syrup
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp salt
  • Butter or cooking spray, to grease the pan
  • Optional add in: 1/4 cup shredded coconut

Top with

  • Maple syrup, yogurt and walnuts

Directions

  1. Combine the grated carrots, eggs, milk, oil, maple syrup, vanilla extract and spices in a bowl and whisk together.
  2. Add in the spelt flour, baking powder and salt and stir together to form the batter.
  3. Heat a large pan on medium heat. Once hot, grease the bottom with a little butter or cooking spray.
  4. Pour about 1/4 cup of batter into the pan for form your pancake, cooking about 3 at a time depending on your pan size.
  5. Cook on medium heat for about 1-2 minutes, then flip and cook the other side for about 30 seconds. Repeat with remaining batter, greasing the pan as needed between each batch.
  6. Once ready, serve with maple syrup, walnuts and yogurt if desired!