Paleo Carrot Cake Pancakes with Cream "Cheese" Drizzle
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Paleo Running Momma · by Michele★ 4.5 (13)

Paleo Carrot Cake Pancakes with Cream "Cheese" Drizzle

NUTRITION · PER SERVING35M COOK
CAL 9%·PRO 8%
CARBS 21G46% OF CAL
3G FIBER10G ADDED2G INTRINSIC7G OTHER11G TOTAL SUGAR
FAT 9G45% OF CAL
6G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fluffy carrot cake pancakes with a dairy-free cream cheese drizzle and spiced topping of walnuts and carrot. A spring breakfast that tastes like dessert but uses paleo-friendly flours and natural sweeteners.

mainamericanbaked goodeggsgluten freepaleovegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • 1/2 cup cashews
  • 3 Tbsp coconut milk (I used light)
  • 3 Tbsp pure maple syrup
  • 2 tsp lemon juice
  • 1/2 tsp pure vanilla extract
  • 3 eggs
  • 1/2 cup coconut milk (light, or almond milk)
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp organic coconut oil (or ghee, liquid but near room temperature)
  • 1/4 cup organic coconut sugar
  • 1 Tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/2 cup coconut flour
  • 1/4 cup tapioca flour (or arrowroot)
  • 1 tsp baking powder ( - *see note for making corn free baking powder if desired)
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 Tbsp cinnamon
  • 1/4 tsp ginger
  • 1 1/2 cups shredded carrots (squeezed dry with paper towels)
  • Ghee or coconut oil (for frying)
  • Chopped walnuts to top (optional)
PREP
20M
SODIUM
102MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.