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Carrot Cake Pancakes

Servings 16 pancakes, 4½ inches in diameter


  • 1 1/2 cups almond flour
  • 1/3 cup coconut flour
  • 1/2 cup ghee or butter
  • 1/2 cup applesauce or agave or maple syrup
  • 6 eggs
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 2 tablespoons cinnamon
  • 2 1/2 teaspoons ginger
  • 1 1/2 teaspoons nutmeg
  • 2/3 cup coconut milk
  • 2 cups finely shredded or chopped carrots


  • Combine all of the ingredients in a large bowl and mix until well blended. The batter will be thick.
  • Heat a pancake pan or griddle to about medium-high, about 300 degrees. Spray the griddle with cooking spray.
  • Ladle about ½ a cup of pancake batter onto the hot griddle. Allow the pancakes to cook for about 2½ minutes on the first side, then carefully flip the pancakes. If they are not flipping well, give them a little more time to cook.
  • Allow them to cook another 2½ minutes on the other side, or until they are completely cooked through.
  • This recipe will make about 16 pancakes, 4½ inches in diameter. Eat plain, or with butter and syrup, as desired!


Recipe from: Julie & Maddie at Tastes of Lizzy T
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