And yet pancakes are so awesome (especially this one that tastes like a carrot cake!) that, on second thought, I’m going to retract that apology.
What makes pancakes so great? First, they are super quick to make. Mix up the batter, throw it on the griddle, flip and boom you’re done.
Second, these grain and gluten free pancakes are really satisfying and filling, like you’re really eating cake, without actually eating anything unhealthy. (Just don’t overdo it on the maple syrup!)
This could honestly be served for dessert.
Thirdly, carrot cake is one of the best cakes ever invented (after chocolate, of course) so who wouldn’t want to eat it for breakfast?
I could go on with this list, but I’d rather finish eating my pancakes. Go make some of your own!
- ½ cup coconut flour
- ½ cup arrowroot starch
- 1 Tablespoon baking powder
- ¼ teaspoon sea salt
- 5 eggs
- 1 (13.66oz) can coconut milk, full fat
- 2 Tablespoons coconut oil, melted
- ⅓ cup palm sugar
- 2 Tablespoons pure maple syrup
- 2 teaspoons orange zest
- 1 Tablespoon orange juice
- 1 teaspoon fresh ginger, minced
- 1 cup carrot, grated
- ¼ cup pecans, finely chopped
- 2 Tablespoons golden raisins
- Preheat a griddle or skillet over medium heat. Lightly grease with coconut oil.
- In a small bowl combine the coconut flour, arrowroot, baking powder and salt.
- In a medium bowl whisk the eggs. Add the coconut milk, oil, palm sugar, maple syrup, orange zest and juice, and ginger. Mix well.
- Add the dry ingredients to the wet ones and mix until combined. Stir in the grated carrot, chopped pecans and raisins.
- Pour the batter by ¼ cup scoops on the preheated griddle. Once bubbles form, flip the pancake to cook the other side. Serve warm with pure maple syrup. *For fluffier pancakes: cover the pancakes with a lid as they cook.