Healthy Carrot Cake Pancakes
These healthy carrot cake pancakes are packed with nutritious ingredients like quinoa, almond, flax and coconut! The perfect way to kickstart your day with a breakfast that tastes like dessert!
Servings 12 Pancakes
Preheat a griddle over medium heat.
If using flax egg, whisk together the 2 tablespoons flaxseed meal and 6 tablespoons water and set aside to gel.
In a large mixing bowl, whisk together the flours, baking powder and salt.
Beat together the flax eggs, milk, oil and syrup then pour into the dry and mix until a smooth batter forms. Fold in the carrots.
Lightly grease your griddle with nonstick cooking spray or coconut oil. Ladle ¼ cup of batter onto the griddle and repeat until you have filled your pan. Cook the pancakes until small bubbles begin to form around the edges, about 2 – 3 minutes. Flip and cook for another 1 – 2 minutes longer until the other sides are golden brown. Repeat until no batter remains.
Serve warm with your desired toppings and pure maple syrup.
Calories: 128kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g | Sodium: 151mg | Potassium: 124mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1780IU | Vitamin C: 0.7mg | Calcium: 92mg | Iron: 0.9mg