We gotta talk carrot cake.
Carrot cake has never been my favorite cake of choice. When I was younger, the thought of eating a supposed cake with a vegetable inside scared me to no end. My logic- if it’s cake, it shouldn’t be healthy!
Welllll- most carrot cakes aren’t that healthy. In fact, many companies sell it as the better option simply because they make you believe there are real carrots in their products. Sadly, the new trend in the food industry is to use fake products and make the food cheaper 🙁
I’m here today for all you carrot cake haters. I was once in your shoes, and I get it- a veggie in something that’s supposedly a treat is ridiculous. First off- these pancakes are not bad for you at all. They are full of fiber, healthy fats, protein, and are a good carb source. Second- you should never look at something as a treat. That creates a negative connection with the food, and causes you to believe you have to earn it. No. NO NO NO. If you want that carrot cake with a delectable cream cheese frosting from your favorite local bakery- HAVE IT!!!!!!! These are for when you want to balance it out 😉
Full of fiber and protein, these pancakes will keep you fueled for a while. I noticed that when I went post-christmas shopping for five straight hours, only stopping to use the bathroom. Now, if that isn’t a prime example of food as fuel, then what is? Let’s begin!
INGREDIENTS (Serves One-Two):
1/4 cup shredded carrots
1/4 cup coconut flour
1/4 cup quick oats, ground into flour (you can blend them up in a blender to do this)
1 tbsp ground flaxseed
1/4 cup liquid egg whites
1/4 cup greek yogurt
1/2 tsp nutmeg and cinnamon
1 tsp baking powder
1 tsp vanilla extract
1/4 cup almond milk (or milk of choice)
1 tsp coconut oil- for greasing the pan
1.) Pre-heat your stove to a low-medium heat, and allow the oil to spread out evenly.
2.) If you are using whole or baby carrots that have yet to be shredded, take a grater and grate them. You should get fairly small bits, which is the best for cooking. If they’re big, chop them up even further.
3.) In a bowl, combine the oats, coconut flour, carrot shreds, spices, baking powder, and flaxseed. Mix together really well to ensure no clumps.
4.) Add in the remaining ingredients, and STIR STIR STIR.
5.) Scoop out about one giant spoonful onto the pan and spread out using the back of your spoon (Mine got pretty big once I did this). Allow to cook until it begins to rise. Once it has risen (about two-three minutes), flip and cook for about thirty seconds on the other side. Transfer to a plate and repeat this step until all the batter is gone. Add your toppings and enjoy!
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