Healthy Living Recipe
Healthy Carrot Cake Pancakes
Cook Time1 min–2 min
Ingredients
- 1¼ cups all-purpose Chia flour
- ¼ cup organic raw walnuts, toasted and chopped
- 2 teaspoons baking powder
- 1 teaspoon ground organic cinnamon
- ¼ teaspoon salt
- 1/8 teaspoon freshly ground organic nutmeg
- Dash of ground organic cloves
- Dash of ground organic ginger
- ¼ cup organic brown sugar
- 3/4 cup unsweetened almond milk or coconut milk
- 1 tablespoon olive oil
- 1½ teaspoons organic vanilla extract
- 2 large eggs, lightly beaten
- 2 cups finely grated organic carrot (about 1 pound)
- 3 tablespoons butter, softened
- 2 tablespoons raw honey
- Cooking spray
Instructions
- Combine chia flour, walnuts, baking powder, cinnamon, salt, nutmeg, cloves, and ginger in a large bowl, stirring with a whisk
- In a separate bowl, combine brown sugar, almond milk, olive oil, vanilla extract, and eggs
- Add sugar mixture to flour mixture, stirring just until moist
- Fold in grated carrot
- Heat a large nonstick skillet over medium heat
- Coat pan with cooking spray
- Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula
- Cook for 2 minutes or until tops are covered with bubbles and edges look cooked
- Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned
- Combine butter and honey in a small bowl; serve with pancakes!
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