Carrot Cake Pancakes

Source: tgipaleo.com
Course: Breakfast
Preperation time: 10min
Cooking Time: 20min
Serves: 2

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1 Tablespoon Coconut Flour 0 0 2 2 2 2 21 21
1/4 Teaspoon Fresh Nutmeg, Grated 0 0 0 0 0 0 1 1
3 Tablespoon(s) Almond Milk 0 0 2 2 0 0 9 9
2 Tablespoon(s) Raisins 0 0 7 7 0 0 27 27
3 Tablespoon(s) Almond Flour/Meal 2 2 2 2 5 5 61 61
1/4 Teaspoon Sea Salt 0 0 0 0 0 0 0 0
1 Large Carrot(s) 0 0 3 3 0 0 15 15
2 Large(s) Egg(s) 6 6 0 0 5 5 78 78
1/4 Teaspoon Baking Powder 0 0 0 0 0 0 0 0
1/4 Teaspoon Ginger 0 0 0 0 0 0 1 1
Total: Approximate Nutrition Info, Per Serving: 9 17 13 212
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Instructions

  1. Grate the carrot in a food processor or by hand. 
  2. Combine all dry ingredients and mix well with a wire whisk.
  3. Beat eggs and almond milk together and blend with the dry ingredients.
  4. Heat about 1 T butter or coconut oil in a skillet over medium heat. 
  5. Cook pancakes 1 at a time for 4 minutes per side (this is really important, or they’ll be soggy inside!).  Top with butter and cinnamon.
Visit tgipaleo.com for the full instructions.

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