Paleo Carrot Cake Pancakes

For about 7 weeks straight last year, I ate these almost every day.  They are so tasty, surprisingly addicting, and they are REALLY healthy.  No gluten, no lactose and they are free of any refined sugar.  I would usually whip up a batch and then consume the entire thing in one sitting.  I recommend these topped with maple syrup and homemade whipped cream.

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Now you can really have your (pan)cake and eat it too, no guilt!!!! These (recipe #43) are light in calories and great for you.

Ingredients

  • 2 eggs, whisked
  • 2 ripe bananas, mashed
  • 1 cup of grated carrot (I imagine about 2 large carrots would give you more than enough)
  • 1/4 cup sunflower butter
  • 1 tsp pure vanilla extract
  • 1 1/2 tsp cinnamon
  • Coconut oil (for cooking)
  1. Grate the carrots (I use a cheese grater) and set aside.
  2. In a medium bowl, mash the bananas with a fork.
  3. Whisk the eggs separately, then add to bananas. Stir together.
  4. Add the sunflower butter, cinnamon,and vanilla.  Mix well.
  5. Fold in the grated carrots.
  6. Use a small spoonful of coconut oil to spread over your frying pan.  Scoop a couple large spoonfuls of the batter onto the frying pan, per pancake.  Cook the pancakes on the frying pan with medium heat.  Note: Make these a little smaller than a traditional pancake.  They will cook more evenly and be easier to flip that way.
  7. Top with maple syrup and homemade whipped cream.

This recipe makes 6-7 pancakes.  Any that are not eaten can be stored in an airtight Tupperware container for 1.5 day or so.  I would not recommend them after 2 days.

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