Healthy Carrot Cake Pancakes


  • 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


  1. Combine chia flour, walnuts, baking powder, cinnamon, salt, nutmeg, cloves, and ginger in a large bowl, stirring with a whisk
  2. In a separate bowl, combine brown sugar, almond milk, olive oil, vanilla extract, and eggs
  3. Add sugar mixture to flour mixture, stirring just until moist
  4. Fold in grated carrot
  5. Heat a large nonstick skillet over medium heat
  6. Coat pan with cooking spray
  7. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula
  8. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked
  9. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned
  10. Combine butter and honey in a small bowl; serve with pancakes!

1 Comment

  1. Laurie says:

    This looks delicious; since reading your last book, then one that you sited (Wheat Belly), I’m trying to lessen the intact of wheat. Gonna try this!

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