The negative: these pancakes contain almonds, walnuts, raisins, and lots of coconut oil. Plus then I added butter and maple syrup. I didn’t exactly work out the Weight Watchers points on these, but it can’t be good. Luckily, I’m not afraid of a little fat!
Another negative: These are not weekday morning pancakes. While I was shredding the carrots by hand, I lost faith that these would be worth it at all. Note: one cup of shredded carrots doesn’t sound like a lot, but it is a PITA, so use the food processor. These are worth a little trouble, though.
The recipe was easy to follow. I made only one adjustment – I don’t like coconut flour, so I don’t have any. I substituted a little extra almond meal.
The recipe is from PaleOMG, which is one of the sites I regularly read for food ideas. You’ll probably see more from PaleOMG soon. Here is the link:
The pancakes were cakey and tender. They did not need syrup. In truth, they didn’t use that much almond meal. I regularly make blueberry pancakes with twice that much almond meal per serving. I slightly burned two of them, because the carrots had a bit higher sugar content than I’m used to in a pancake, so watch out.
Loved this recipe! Here it is before and after, served with nitrate-free chicken sausage.