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Carrot Cake Pancakes with Blueberries.jpg

Carrot Cake Pancakes with Blueberries
10 min      464kcal

Ingredients

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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

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  • 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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