These Pecan Carrot Pancakes are a healthier alternative to carrot cake while keeping its delightfully sweet flavor. And as a bonus, you're getting a full serving of veggies with your breakfast!
This recipe uses a combination of three flours: almond, coconut, and arrowroot. Almond and coconut flours are naturally sweet, Paleo-friendly alternatives to wheat flour, while arrowroot flour helps thicken the batter. Without the gluten of wheat flours, these pancakes have extra eggs added to give them more fluffiness and consistency.
To make the pancakes, start by whisking the wet ingredients together, and combine the dry ingredients separately. Pour wet into dry and mix until just combined. Pour onto a hot pan greased with coconut oil and cook until golden brown and crispy.
Enjoy topped with coconut and pecans, or try different toppings such as sliced bananas or creamy almond butter for a bit of extra sweetness and texture.
Tips:
If cooking for one person, cut ingredients in half or save the extras and warm them in the toaster.
Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
½ cup unsweetened shredded coconut, plus more for garnish
½ cup toasted pecans, crushed, for garnish
Instructions
Whisk eggs, coconut milk, honey, carrots, shredded coconut, and vanilla extract in a large measuring glass or bowl until very smooth.
Using a separate bowl, combine coconut flour, almond flour, arrowroot flour, baking soda, baking powder, cinnamon, and nutmeg. Pour the wet ingredients into the dry ingredients and whisk until a smooth batter forms.
Using a separate bowl, combine coconut flour, almond flour, arrowroot flour, baking soda, baking powder, cinnamon, and nutmeg. Pour the wet ingredients into the dry ingredients and whisk until a smooth batter forms.
Stack pancakes. Sprinkle with pecans, coconut, and carrot and serve warm.
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By Mark J. Smith, Ph.D.
Paleo Leadership
Trevor Connor
Dr. Loren Cordain’s final graduate student, Trevor Connor, M.S., brings more than a decade of nutrition and physiology expertise to spearhead the new Paleo Diet team.
Dr. Mark J. Smith
One of the original members of the Paleo movement, Mark J. Smith, Ph.D., has spent nearly 30 years advocating for the benefits of Paleo nutrition.
Nell Stephenson
Ironman athlete, mom, author, and nutrition blogger Nell Stephenson has been an influential member of the Paleo movement for over a decade.
Dr. Loren Cordain
As a professor at Colorado State University, Dr. Loren Cordain developed The Paleo Diet® through decades of research and collaboration with fellow scientists around the world.
