Who doesn’t love pancakes!? We make these Gluten Free Carrot Pancakes, all the time on weekends and usually make extras to snack on. They keep well in the fridge and you can just pop them in the microwave (or eat them cold, like me). They’re naturally sweet from the banana, so you may not even need maple syrup. You can play around with the sweetness, depending on how much banana you put in it. I adapted this recipe to be lower in carbs, higher in good fats (from eggs, coconut oil or butter for cooking, and coconut or almond flour), and protein (eggs). It’s super easy to make, since you just throw everything in the blender! I like to top mine with either peanut butter, butter, or applesauce. If you like these, check out my plantain pancakes. Enjoy!
Gluten Free Carrot Pancakes
- 1 large carrot
- 3 eggs
- 1 or 1/2 small ripe banana
- 1 tsp vanilla
- 2 tbs coconut flour or almond flour
- ½ tsp baking soda
- 1 tbs pumpkin pie spice
- Heat a large pan over medium- low heat (cast iron is my favorite for this).
- Add 1 Tbs ghee, coconut oil or butter.
- Blend all the above ingredients in a high powered blender. I like the Ninja.
- Pour as you would, regular pancakes. If the batter is too thick to pour, add a little water. Tilt the pan around in a circle, to spread the batter out and make a thinner pancake. If they’re too thick, they will be raw in the middle.
- Flip when you see bubbles coming through. About 2 mins per side should be a good estimate, depending on the temperature of your stove.