Paleo Carrot Cake Pancakes with Maple Cream Drizzle

(mydeliciousmeals.com)
Paleo Carrot Cake Pancakes with Maple Cream Drizzle

Savor a guilt-free breakfast with these Healthy Carrot Cake Pancakes – a great option for anyone who loves carrot cake flavor.

Crafted with real-food ingredients, these gluten-free pancakes are a great way to relish the traditional carrot cake flavors of the classic dessert. Imagine golden brown, fluffy pancakes infused with real grated carrots, warm spices like cinnamon and nutmeg, and a hint of ginger. And don't miss the finishing touch: a drizzle of maple-cream that adds a little bit of sweet flavor to every bite.

The great thing about these pancakes? They're the easiest way to relish the goodness of carrot cake in a breakfast form. With the best results achieved from real, quality ingredients, treat yourself to a healthy breakfast experience that satisfies your cravings and kickstarts your day the right way.

Ingredients

  • 2 eggs
  • 1 cup almond milk (I use vanilla)
  • 2 tablespoons maple syrup
  • 1/2 cup blanched almond flour
  • 1/2 cup cassava flour (or your favorite flour, like tapioca flour or arrowroot starch)
  • 1 tablespoon coconut flour
  • 1 teaspoon baking powder (heaped)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 3 tablespoons walnuts (chopped)
  • 1 cup carrots (grated, use a box grater)
  • 2 tablespoons avocado oil (or coconut oil, for cooking)
  • ■■■■ TOPPING: ■■■■■
  • 1/2 cup coconut cream (cold, I used the thick part form a can of full fat coconut milk)
  • 2 teaspoons maple syrup
Yield:
pancakes
Prep time:
10 minutes
Cook time:
15 minutes
Total time:
25 minutes
Yield: 15 pancakes | Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes

Instructions

1. Add the wet ingredients: eggs, almond milk and maple syrup to a large bowl and whisk together.

2. Add the dry ingredients: almond flour, cassava flour, coconut flour, baking powder, salt, cinnamon, nutmeg and ginger. Stir well.
3. Add shredded carrots and chopped walnuts. Stir.


4. Heat oil in a large nonstick skillet over medium heat. Poor pancake batter to the hot pan, using approximately 2-3 tablespoons for each pancake, depending on the size you want.

Cook these healthy pancakes for 2-3 minutes on the first side, then flip (when bubbles form) and cook for another couple minutes on the other side. Remove to a plate.

5. To make the maple-cream drizzle, add cold coconut cream and pure maple syrup to an immersion blender cup. Use an immersion high speed blender to blend the ingredients for about 1-2 minutes.  You want the mixture to be creamy and fluffy.

6. Top cooked pancakes with the maple-cream sauce and serve. For an easy drizzling method, you can use a ziploc bag with the corner snipped off.

Recipe Video

Shop products and ingredients I recommend for this recipe:

Almond Flour

Almond Flour
Cassava Flour

Cassava Flour
Arrowroot Starch

Arrowroot Starch
Tapioca Starch

Tapioca Starch
Almond Milk

Almond Milk
Maple Syrup

Maple Syrup
Coconut Flour

Coconut Flour
Baking Powder

Baking Powder
Ground Nutmeg

Ground Nutmeg
Cinnamon

Cinnamon
Ground Ginger

Ground Ginger
Canned Coconut Milk

Canned Coconut Milk
Walnuts

Walnuts
Carrots

Carrots
Avocado Oil

Avocado Oil
Eggs

Eggs

Note: This post may contain affiliate links for products I like. As an Amazon Associate I earn from qualifying purchases. This means that if you click on a link and make a purchase, I'll earn some coffee money at no cost to you, which I promise to drink while creating more helpful recipes like this ;) Thank you for supporting My Delicious Meals!

About Alena

Welcome to my website!

I’m Alena, the blogger at MyDeliciousMeals since 2010. My goal with MyDeliciousMeals is for you to discover the joy of cooking and to find lots of new favorite recipes that your family will enjoy. I’m so happy you stopped by!

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