Have your [pan]cake and eat it too with this carrot cake inspired breakfast! Gluten free and refined sugar free, not to mention the undercover veggies fit to start your day off right.
Pancakes MAKE a weekend for me.
I love waking up on a Saturday and stirring up a batch of pancakes while wearing cozy flannel pajamas and the smell of coffee wafting the kitchen. Even though I’m the absolute worst at sleeping in on weekends, I enjoy taking my time making a special breakfast and sipping coffee all morning. You’re probably not going to see me out and about until noon on Saturdays, but that’s just me.
Pancakes are so fun on their own…They represent a good start to the day. But when I’m not trying to be a purist, sticking to the good ole original, I like experimenting with different flavor combos to jazz up an already perfect breakfast. You really can’t go wrong whether you add sliced banana with a drizzle of PB on top, or heat up some mixed frozen berries for a tangy topping, or even be daring and add in some semi sweet chocolate chips!
These Carrot Cake Pancakes though–AHHH!
Let’s just talk a sec about how delish they are.
You’ve got the elements of a cake made into a good for you breakfast…Does it get any better than that, friends? You’ll find grated carrots and sliced pecans in each bite, fooling yourself into thinking you’re having cake for breakfast. Not that that’s a bad thing occasionally…We’ve all done that, right? But, while tricking your taste buds into thinking they’re indulging, you’re actually treating your body to a good-for-you, start the day right, veggie-full breakfast and ain’t no one gonna know the difference! How’s that for having your cake and eating it too!
They’re also gluten free and refined sugar free, made with garbanzo bean flour and coconut sugar. I’d only baked one other time with garbanzo bean flour, but I absolutely love the consistency in baked goods that it has! It’s hardly distinguishable from wheat flour, but definitely doesn’t sit as uncomfortably in the stomach after you devour an entire batch…yes, that happened and I’m not ashamed!
So next time you’re feeling like a jazzed-up weekend complete with pancakes and endless carafes full of coffee, try these Carrot Cake Pancakes and #Steel&Chiffon on Instagram…can’t wait to see your creations!
- 1 cup Garbanzo bean flour
- 1 cup non-dairy milk (I used coconut milk)
- 2 Tbs coconut sugar
- 1 cup grated carrots
- 1/2 cup chopped pecans
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla
- 1 tsp cinnamon
- Warm griddle to 400 degrees.
- Combine all ingredients in a large bowl and stir until just mixed.
- Grease griddle with desired cooking spray (I use coconut oil spray)
- Spoon a 1/4 cup of batter onto griddle and repeat with remainder of batter to form pancakes.
- Once bubbly on top, flip to other side and cook for another 2-3 mins until set.
- Serve with real maple syrup and additional pecans for a decadently healthy breakfast!