Carrot Cake Pancakes

Happy weekend, all!

These carrot cake pancakes are the epitome of a perfect autumnal breakfast.  I know, I know, its way to early to be talking about fall just yet.  Still reveling within the midst of summer, the season of endless evenings, ice cream, the beach, sundresses and picnicking, and loving every minute.  However, while these do scream autumn, they would be equally as tasty during any season or occasion.  Breakfast in bed…or for dinner.  Sunday brunching.  A summer picnic entrée.  Holing up inside with some wintery comfort food when its snowing.  You name it, these are fabulous anytime.

Gluten/grain free, dairy free, sugar free and super easy to make.  Enjoy!

 Ingredients

1 cup of buckwheat flour

1 cup of rolled oats (I use gluten free ones)

1 cup of non dairy milk (almond milk, coconut milk-the kind to drink, not in a can, soy milk, you choose).

2 eggs

2-3 small carrots, shredded (I used a cheese grater to do this)

4-5 tablespoons of honey

1 tablespoon of vanilla extract

1-2 tablespoons of cinnamon (I love cinnamon, so I use a lot.  But you decide)

1 teaspoon of ginger

1/2 teaspoon of nutmeg

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  1. In a medium size bowl, add the buckwheat flour, oats, milk and eggs.  Mix together until well combined.
  2. Stir in the shredded carrots.
  3. Once the carrots are well distributed through the batter, add in honey, vanilla and spices.
  4. Do not overmix.  Stir just until everything is well combined.
  5. Pour 1/2 cup of batter for each pancake onto a warm greased skillet. Cook until the top begins to bubble a bit.  Flip the pancake.  Cook until the other side is light golden brown.  You may have to flip each pancake twice before it’s finished completely, to ensure even cooking throughI recommend cooking for roughly 90-120 seconds on each side.  Keep a close eye on them.  You will be able to see when they are done.
  6. Enjoy!  These are super tasty straight off the griddle.  I like mine topped with maple syrup, straight up and traditional.  But peanut butter, honey, almond butter, a sprinkling of sunflower seeds, yogurt, you name it.  Any other toppings you might like will also be fantastic.
  7. The finished product on these pancakes is a slightly thicker, denser version of a usual pancake.  But you will be shocked that there are zero grains in these guys.  Tasting just like a usual pancake.  And they just as good heated up the next day as leftovers.  Store in an airtight container at room temperature.  They stay good for up to 3-4 days.
  8. This recipes yields 8 or 9 pancakes.

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2 thoughts on “Carrot Cake Pancakes

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