Carrot Cake Pancakes

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

1. Whisk together coconut flour, coconut sugar, baking soda, nutmeg, cinnamon, and the pureed flaxseed.
2. 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.
3. Slowly pour wet mixture into flour mixture. Whisk together until well combined. Let sit for a few minutes so the batter can thicken. 
4. Fold in nuts and raisins. 
5. 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. 
6. Cook for approximately 3 minutes, flip and cook an additional 2-3 minutes.
7. Let cool, then top with cream cheese topping & pecans. 

Directions for Cream Cheese Topping

1. While pancakes are cooking, place cream cheese, coconut butter, coconut sugar and coconut milk and vanilla bean in magic bullet or food processor. 
2. Puree ingredients until well combined. Will be light and fluffy. 

How to prepare Vanilla Bean

Enjoy!

Carrot Cake Muffin Surprise

Carrot Cake Muffin Surprise

Ingredients

1)       2 ¼ Cup - Almond Flour

2)      ½ Cup – Raw Coconut Sugar

3)      1 ½ Tsp – Baking Powder

4)      ¼ Tsp – Baking Soda

5)      1 ½ Tsp – Ground Cinnamon

6)      ¾ Tsp – Ground Ginger

7)      ¾ Tsp – Salt

8)      1 Egg

9)      1 Egg White

10)   1/3 Cup – Virgin Coconut Oil

11)    ¾ Cup – Unsweetened Almond Milk

12)   2 Medium Carrots Grated

Filling

1)       8 oz Pkg – Lowfat Cream Cheese

2)      2 Tsp – Raw Coconut Sugar

3)      1 Scoop – Vanilla Whey Powder

4)      2 Tsp – Pure Vanilla Extract

Directions

Preheat oven to 400

Mix together the filling using a fork; set aside. Whisk the dry ingredients together first and in a separate bowl mix together the wet ingredients. Add the wet ingredients slowly into the bowl of dry  ingredients; whisk till lumps are gone. Then add carrots last.

Line each muffin pan with cupcake liners. Scoop 2 Tbs of batter into each cup. Then scoop around 1 Tbs of filling into the center of each. Top it off with 2 Tbs of batter. Bake for 20 minutes or until toothpick comes out clean. Make sure and stick the toothpick on the side of the cupcake not the center.  

Enjoy!