
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.
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Transfer shredded carrot into a medium bowl. Add the rest of the dry ingredients and mix.
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Then, in a large bowl, whisk the egg. Add Greek yogurt, milk, vanilla extract, and mix.
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Transfer dry ingredients into wet and mix well.
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Heat a large skillet to low-medium heat with coconut oil.
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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.