Ingredients
 
  • 3 tbsp coconut oil
  • 1 cup carrots, grated, plus some for garnish
  • 4 eggs (AIP - omit egg whites)
  • 1 tbsp raw honey
  • 1 cup canned coconut milk, full fat
  • 1 tsp vanilla extract
  • 2 ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp ginger
  • ⅛ tsp allspice (AIP - include with caution)
  • ¼ cup coconut flour
  • ¼ cup almond flour
  • ½ cup arrowroot flour
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • ½ cup unsweetened shredded coconut, plus more for garnish
  • ½ cup toasted pecans, crushed, for garnish
Instructions
 
  1. Whisk eggs, coconut milk, honey, carrots, shredded coconut, and vanilla extract in a large measuring glass or bowl until very smooth.
  2. 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.
  3. 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.
  4. Stack pancakes. Sprinkle with pecans, coconut, and carrot and serve warm.