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Carrot Cake Cornmeal Pancakes

What you need: 

For the pancakes:

1/4 cup gluten-free oat flour
1/4 cup cornmeal
1/4 cup shredded carrot
1 teaspoon each: cinnamon, nutmeg, ginger
1 tablespoon cashew or other nut butter
1 small banana, mashed
1/2 cup coconut milk

For the toppings:

2 tablespoons raisins
2 tablespoons chopped walnuts
2 tablespoons unsweetened shredded coconut

What you do: 

1. In a medium to large mixing bowl, add your pancake ingredients. Stir everything until well mixed.

2. Heat a skillet over medium-high heat and spray with a little oil, then add your pancakes in 1 or 2 at a time. 
3. Ladle your batter in the skillet and then flip them with a spatula once they start to bubble in the middle and have firm & flippable edges. 
4. Repeat with the rest of your pancakes, then plate up 4 per person. 
5. Top each stack with 1 tablespoon of raisins, walnuts, and coconut each, along with any syrup you like!
Preparation Time: 
Cooking Time: 


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