Yields 10
Approximately 17 Sugar Calories per pancake
Approximately 22 Sugar Calories per pancake with topping
Ingredients for Pancakes
- 3 Medium Carrots grated (72 Sugar Calories)
- 1/2 Cup - Coconut Flour
- 1 Tbs - Apple Cider Vinegar
- 1 Cup - Coconut Milk
- 2 Tbs - Coconut Palm Sugar (96 Sugar Calories) or 1 Tbs Swerve & 1/2 Tbs Stevia
- 2 Tbs - Coconut Oil
- 1 Tsp - Baking Soda
- 1/8 Tsp - Nutmeg
- 1 Tsp - Cinnamon
- 1 Vanilla Bean or 2 Tsp Vanilla Extract
- 1/4 Cup Walnuts or Pecans
- 2 Tbs Raisins (Optional: Added sugar that's not included in the total)
- 2 Tbs - Flaxseed (Puree in magic bullet or food processor)
- 4 Egg Whites or 4 Whole Eggs
- Coconut Oil Spray or Butter Spray
Ingredients for Cream Cheese Topping
- 4 oz - Philadelphia Cream Cheese (At room temperature)
- 1/4 Cup - Coconut Butter
- 1 Tbs - Coconut Sugar (48 Sugar Calories)
- 1/3 Cup - Coconut Milk
- 1/2 Vanilla Bean
- Finely Chopped Pecans
Directions for Pancakes
- Whisk together coconut flour, coconut sugar, baking soda, nutmeg, cinnamon, and the pureed flaxseed.
- In a separate bowl mix together carrots, eggs, vinegar, vanilla bean, coconut oil (will harden and become little clumps in batter... it's okay no need to warm up) and coconut milk.
- Slowly pour wet mixture into flour mixture. Whisk together until well combined. Let sit for a few minutes so the batter can thicken.
- Fold in nuts and raisins.
- Spray pan with oil. Heat pan to medium low. Using a 1/4 measuring cup, scoop batter onto pan to create a pancake 3" in diameter. Batter will be thick due to the carrots. So, use the back of the cup to flatten pancakes.
- Cook for approximately 3 minutes, flip and cook an additional 2-3 minutes.
- Let cool, then top with cream cheese topping & pecans.
Directions for Cream Cheese Topping
- While pancakes are cooking, place cream cheese, coconut butter, coconut sugar and coconut milk and vanilla bean in magic bullet or food processor.
- Puree ingredients until well combined. Will be light and fluffy.
How to prepare Vanilla Bean
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