Whole Wheat Carrot Cake Pancakes
Recipe Type: Breakfast
Prep Time: 
Cook Time: 
Total Time: 
Serves: 2
These surprisingly nutritious pancakes come together in just minutes, and are so sinfully delicious you’ll think you’re having dessert for breakfast.
  • 1 cup whole wheat flour (or half whole wheat/half all purpose)
  • ½ – 1 cup grated carrot
  • 1 tbsp vegetable oil
  • 1½ tsp baking powder
  • ½ tbsp cinnamon
  • ½ cup walnuts, chopped
  • ½ tbsp sugar
  • 1 cup coconut milk
  • 1 tsp vanilla
  • pinch of salt
  1. Preheat a non-stick pan on medium heat.
  2. Toss carrot, oil, sugar, cinnamon, vanilla and milk in a blender.
  3. Combine flour, baking powder and salt and whisk until thoroughly combined.
  4. Add blended carrot mixture to flour mixture.
  5. Stir until all ingredients are incorporated. Add walnuts and stir again.
  6. Pour ¼ cup of batter per pancake. Wait until bubbles form on top, then flip. Cook for an additional 2-3 minutes or until golden brown on both sides.
  7. Serve warm.
Recipe by Honest Cooking at https://honestcooking.com/whole-wheat-carrot-cake-pancakes/