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carrot pancake mini

Gluten-free Carrot Pancakes

Course Tags Appetizer, Breakfast, Dessert, Snack
Keyword breakfast, carrot, pancakes
Total Time 20 minutes

Ingredients

  • 2 eggs
  • 1/2 cup almond/oat flour (either one is delicious) 
  • 1 tbsp of honey
  • 1 tbsp of ground cinnamon 
  • 1 packet of yeast
  • 1/2 tbsp of ground nutmeg  
  • 1/2 tbsp of sea salt 
  • 1 ½ cup of milk  
  • 3 tbsp of coconut oil  
  • 1 cup of grated carrots  

For the topping

  • 150 g of cream cheese 
  • 130 g of natural greek yogurt 
  • 2 tbsp of raw honey 
  • 1 tbsp of coconut oil 

Instructions

  1. To make these pancakes, start by preheating a pan on medium heat; in a large bowl, mix the flour, yeast, and salt. 

  2. Beat the eggs, the milk, the coconut oil, and honey, then mix them with the prepared contents in the bowl, and mix all together until a smooth dough forms.

  3. Add the carrots, then lightly cover the pan with olive or coconut oil.

  4. Pour a quarter of the dough mixture in the pan and repeat the same procedure until you’ve used all the dough.

  5. Cook each pancake for 2-3 minutes on each side, until small bubbles start to form around the edge.

  6. Mix the cream cheese, yogurt, honey, and coconut oil together and stir well.

  7. When they are ready, add the topping and serve them hot. Feel free to add some nuts on top.

Notes

Chefs trick: Carrot pancakes go great with a topping of peanut butter or hazelnut cream.