Carrot Cake Pancakes

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Carrot Cake Pancakes

Great breakfast option for Easter!

Servings: 16 mini pancakes Total Time: 20 minutes

 

INGREDIENTS:

  • 1 cup whole wheat flour
  • 1 cup peeled and finely grated carrots (about 2 large carrots)
  • 1 packet LonoLife unflavored collagen peptides
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon brown sugar
  • 1/2 teaspoon kosher salt or sea salt
  • 1 large egg
  • 1 cup unsweetened almond milk
  • 1 tablespoon coconut oil, melted
  • 2 tablespoons whipped cream cheese
  • 2 tablespoons honey

DIRECTIONS:

1) In a medium-sized bowl, whisk together flour, LonoLife unflavored collagen peptides, baking powder, cinnamon, nutmeg, sugar and salt. Add grated carrots and mix until coated.

2) In a separate small-sized bowl, whisk together the egg, almond milk and coconut oil.

3) Pour the wet ingredients into the dry and mix until just combined.

4) Heat a large pan or griddle on medium heat and lightly coat with coconut oil.

5) Scoop about 1 tablespoon of the pancake batter onto the pan and cook for about two minutes or until edges turn slightly brown. Flip and cook for another minute.

6) In a small bowl, whisk together cream cheese and honey for serving on top..

7) Enjoy!

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Carrot Cake Pancakes Great breakfast option for Easter! 20 minutes Serves 16 INGREDIENTS: 1 cup whole wheat flour 1 cup peeled and finely grated carrots (about 2 large carrots) 1 packet LonoLife unflavored collagen peptides 2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 tablespoon brown sugar 1/2 teaspoon kosher salt or sea salt 1 large egg 1 cup unsweetened almond milk 1 tablespoon coconut oil, melted 2 tablespoons whipped cream cheese 2 tablespoons honey DIRECTIONS: 1) In a medium-sized bowl, whisk together flour, LonoLife unflavored collagen peptides, baking powder, cinnamon, nutmeg, sugar and salt. Add grated carrots and mix until coated. 2) In a separate small-sized bowl, whisk together the egg, almond milk and coconut oil. 3) Pour the wet ingredients into the dry and mix until just combined. 4) Heat a large pan or griddle on medium heat and lightly coat with coconut oil. 5) Scoop about 1 tablespoon of the pancake batter onto the pan and cook for about two minutes or until edges turn slightly brown. Flip and cook for another minute. 6) In a small bowl, whisk together cream cheese and honey for serving on top. 7) Enjoy!

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