Carrot Cake Pancakes
Ingredients
The batter
-
2
large
eggs
-
1
large
carrot (or ¾ cup to 1 cup chopped)
-
1
small
ripe banana (100 g)
-
5
ounces
plain or vanilla Greek yogurt
-
½
cup
tapioca starch or gluten-free oat flour
-
1
teaspoon
baking powder
-
1
teaspoon
cinnamon
-
1
teaspoon
vanilla extract
-
¼
teaspoon
kosher salt
For cooking
-
as needed
none
refined coconut oil or butter
Optional toppings
-
as desired
none
dark chocolate chips
-
as desired
none
chopped nuts
-
as desired
none
cinnamon
Instructions
- Blend the eggs, carrot, banana, and yogurt until creamy.
- Add tapioca starch, baking powder, vanilla, cinnamon, and salt, and blend until smooth.
- Chill the batter in the fridge for 30 minutes.
- Heat a skillet and coat it with coconut oil or butter.
- Pour ⅓ cup of batter onto the skillet and cook until edges are brown and bubbles form, then flip and cook until golden.
- Remove the pancake and repeat until all batter is used.
- Top with optional toppings and store leftovers in an airtight container.
Nutrition Facts (estimated)
Servings
5-7 pancakes
Calories
82
Total fat
2.9g
Total carbohydrates
9.9g
Total protein
4.5g
Sodium
93.7mg
Cholesterol
65.1mg
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