Breakfast N’ Things

Ummmmmm…last week I was a “tad” obsessed with carrots.

Let’s revisit this, because obviously I have yet to kick this obsession.

I mean, seriously Chelsy? Carrots are hidden in every meal for me. Okay, not every meal, BUTTTTTTT the majority of my meals. 🙂

I think it has something to do with the Easter season.

Obviously. I will keep telling myself this.

Lookie, lookie I have found another way to eat carrots for breakfast.

Pancakes. Duh.

You know what? I wish seester was here to share these pancakes with me.

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I miss eating breakfast together…sitting quietly at 5 a.m. together…only because she is probably the only person I know who wakes up at the crack of dawn just like me. Well, besides my parents.

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Even when we were little, we would wake up early, early in the morning and eat breakfast together.

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Seester loved those packaged blueberry muffins and as early as the age of 2, knew how to microwave one of those babies in a heartbeat.

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There were those weekend mornings where my dad would make us pancakes while we would sit at the table and color or read The Berenstain Bears book series. Classic.

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Now, because I am a grown up…I can have pancakes every day of the week. Morning, noon, and night.

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Because seesters and pancakes go together like peas and carrots…

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topped with a good drizzle of peanut butter, of course! 🙂

Carrot Coconut Pancakes
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: Makes 12-15
 
Paleo, Gluten-Free
Ingredients
  • ½ c. coconut flour
  • 3 T. granulated stevia
  • 1 t. ground cinnamon
  • ½ t. ground nutmeg
  • ½ t. ground clove
  • ½ t. fine ground sea salt
  • 1 t. baking powder
  • 1 c. unsweetened, vanilla almond milk
  • ¾ c. egg whites, or about 4 large egg whites
  • 1 c. finely chopped carrots
  • ¼ c. unsweetened, shredded coconut
Instructions
  1. Grease a large non-stick skillet with cooking spray. Set aside.
  2. In a large mixing bowl, combine the flour, stevia, cinnamon, nutmeg, clove, salt, and baking powder.
  3. Add in the almond milk and egg whites. Mix until the smooth and the batter begins to thicken.
  4. Fold in the carrots and coconut.
  5. Place the prepared skillet over medium heat on the stove.
  6. Use a cookie scoop to drop the batter by 2 rounded teaspoons full into the pan (roughly 2 rounded teaspoons to each pancake, I spread each pancake out using the back of a spoon).
  7. Let the pancakes cook for 2-3 minutes on one side, then flip and let cook for 2-3 additional minutes on the opposite side.
  8. Transfer the pancakes to a plate to cool while you finish the rest.
  9. Serve warm topped with peanut butter, your favorite nut butter, coconut butter, or a drizzle of homemade maple syrup.

 

MANGIA!!!

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