Carrot Cake Fritter Pancakes

Prep: 10

Cook: 5

Total: 15

These carrot cake fritter pancakes might not be your typical breakfast, but they are GOOD and great for you as well!

Servings: pancakes

Calories: 91kcal

Author: Guest Author

Links included below are most likely to one of my affiliate partners. You get the same great price whether you purchase through my link or not.
2 large eggs
3 tablespoons coconut oil
¾ cup coconut milk this is the only brand I use
¼ cup raw honey or maple syrup
1 ½ cups cassava flour
2 teaspoons baking soda
1 ½ teaspoons vanilla bean powder
1 teaspoon cinnamon
1/8 teaspoon nutmeg use more if you like a little more spiciness
1/8 teaspoon cloves use more if you like a little more spiciness
¼ teaspoon ginger
2 cups grated carrot you want to get this really finely grated, almost pulp-like

Combine the eggs, coconut oil, and milk in a large bowl and beat together.
Add the honey or maple syrup and beat some more.
Add the rest of the ingredients, one by one, with the exception of the carrots. Mix together until everything is well blended.
Slowly fold in the carrots.
Heat a large skillet over medium heat.
Coat with coconut oil.
Spoon about ¼ cup of the batter onto the griddle making little mounds. Flatten a tad with a spatula.
Cook for about two minutes or until the tops are covered in bubbles and the edges start to brown.
Flip the pancake and cook another 2 minutes or so.
Repeat until all of the batter is used up.
Serve warm.
For an extra flair – top with a little cream cheese or fresh whipped cream and chopped crispy pecans!
These pancakes freeze well. Double or triple the batch, cool, freeze, then reheat from frozen in a toaster oven for about 15 minutes at 350 degrees.

Nutrition information is per PANCAKE. Multiply it by however many you eat. :)

courses: Breakfast

cuisine: American

keyword: breakfast, eggs, gluten free, grain free, pancake, vegetable