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Carrot Cake Pancakes with Blueberries.jpg

Carrot Cake Pancakes with Blueberries
10 min      464kcal

Ingredients

Oat Flour

Baking Powder

Salt

Carrot

Ground Cinnamon

Ground Nutmeg

Egg

Vanilla Extract

Coconut Oil

Greek Yogurt, 0% fat

Wheat Flour

Almond Butter

Blueberries

Coconut Milk, unsweetened

Nutritional Value

Fat

Carbs

Protein

1/3 cup

1/4 tsp

1 pinch

1/2 small

1 pinch

1 pinch

1 medium

4 drops

1 tsp

6 trbsp

3 tbsp

2 tsp

2 tbsp

2 tbsp

19g

50g

25g

Step by Step

  • First, peel half of the small carrot. Then, use a medium cheese grater to grate your carrot. Place shredded carrot on top of 2 pieces of paper towel and squeeze as much moisture out of it as you can.

  • Transfer shredded carrot into a medium bowl. Add the rest of the dry ingredients and mix. 

  • Then, in a large bowl, whisk the egg. Add Greek yogurt, milk, vanilla extract, and mix. 

  • Transfer dry ingredients into wet and mix well. 

  • Heat a large skillet to low-medium heat with coconut oil.

  • Use a spoon to scoop the batter onto the skillet. Cook each side for about 3 min or until golden brown. Serve with almond butter and blueberries. 

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