Carrot Cake Peanut Butter Pancakes
Author: 
Recipe type: Dairy Free, Vegan Option, Gluten Free Option
Cuisine: Breakfast, Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 4 tablespoons coconut oil
  • 1 medium carrot, chopped into large chunks
  • 1 cup almond milk
  • 3 heaped tablespoons peanut butter
  • 1 egg or 1 flax egg (1 tbsp flax with 3 tbsp water, set)
  • ½ cup almond flour
  • ¼ cup coconut flour
  • 1 scoop (25g) vanilla protein powder of choice
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powderâ €
Instructions
  1. Melt the coconut oil in a large skillet and pour into a blender and set aside the skillet (don't wash!).
  2. Add the carrot, almond milk, and peanut butter and blend until fully combined, then crack in the egg (or egg sub) and blitz again.
  3. Add the flours, protein, cinnamon and baking powder and blend again.
  4. Heat up the same skillet until hot, adding more coconut oil if necessary, and pour in the batter to make small pancakes - I use an ice cream scoop for this as it makes them stay perfectly round!
  5. Cook for 2-3 minutes, flip, and cook for a further 1-2 minutes. Repeat until aaaaall the batter has been used.
  6. Serve with a drizzle of maple syrup, if ya want, and decorate with a generous spoonful of almond butter (I love @pipandnut), frozen berries, some granola (I love @paleofoodsco), and a pretty dusting of pitaya powder (mine is from @hybridherbs)
  7. Makes about 12-14 small pancakes (serves 2-4 depending on toppings and hunger levels)
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/carrot-cake-peanut-butter-pancakes