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RECIPE
12 INGREDIENTS7 STEPS45MIN

Carrot Cake Pancakes

4.4
13 Ratings
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Girl Eats Greens

I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
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These cakey flapjacks feature warm spices and a bright carrot flavor. Our lightened version calls for low-fat buttermilk and a small dab of honey butter.
45MIN
Total Time

Girl Eats Greens

I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
1 cup
Whole Wheat Pastry Flour
4
Medium  Carrots
2 cups finely chopped
1 cup
Unsweetened Almond Milk
1 tsp
Baking Powder
1/2 tsp
Baking Soda
1 pinch
1 tsp
Ground Nutmeg
1/4 cup
Walnuts , chopped
1
Egg Replacer
or Applesauce
2 Tbsp
more for topping

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Nutrition Per Serving

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CALORIES
472
FAT
13.4 g
PROTEIN
10.0 g
CARBS
86.8 g

Cooking Instructions

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Step 1
Start by processing the Carrot (4) until they’re broken down and finely chopped. This will help them cook faster while in the skillet. It will also keep them from being too noticeable in the batter too.
Step 2
For the dry ingredients, add the Whole Wheat Pastry Flour (1 cup), Baking Powder (1 teaspoon), Baking Soda (1/2 teaspoon), Salt (1 pinch), Ground Nutmeg (1 teaspoon), Ground Ginger (1/8 teaspoon), and Walnut (1/4 cup) and mix together.

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Nutrition Per Serving
Calories
472
% Daily Value*
Fat
13.4 g
17%
Saturated Fat
1.3 g
6%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
86.8 g
32%
Fiber
15.6 g
56%
Sugars
20.1 g
--
Protein
10.0 g
20%
Sodium
1166.3 mg
51%
Vitamin D
1.2 µg
6%
Calcium
392.4 mg
30%
Iron
4.8 mg
27%
Potassium
559.8 mg
12%
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