Easy Blender Carrot Cake Pancakes

 Today is Pancake Tuesday.

Pancake or Shrove Tuesday is celebrated by people all over the world. It falls on the Tuesday before the beginning of Lent- a period of 6 weeks leading up to Easter. During Lent, Christians, would give up luxuries to remember when Jesus went into the desert for 40 days and 40 nights to pray and fast. Many people gave up sugar and fat rich foods for this 6 week period (many Christians, still practice this). Pancake Tuesday was the last chance to indulge, a sort of “last supper” before going into a fasting period. Religious or not, families all over the world are recognizing the day by having pancakes. In our house, we have pancakes for dinner.

But pancakes don’t have to be an over the top indulgence. Made with the right ingredients, pancakes can be a healthy breakfast (or dinner!) option.

I have made many versions of gluten free, grain free pancakes over the years. They’re not all good. I have had many, many failed attempts. This recipe however, is tried and true. I use almond flour and tapioca flour to make the fluffiest pancakes possible. You can’t tell that they are gluten free, honestly! I added grated carrot and cinnamon to really elevate the simple pancake and add more nutrients

Even if you tolerate wheat and you don’t practice a gluten free diet, we can ALL benefit from cutting back on refined grains and sugar. We all know that white flour and sugar are not good for us. Surely, you know this right? If not, keep reading.

I’m a big fan on cutting back on refined grains and sugar to reduce inflammation in the body. Research has shown that chronic low grade inflammation is the root cause of all chronic diseases (heart disease, depression, cancer, arthritis, bowel disease, etc). Inflammation also promotes pain. I’m a chiropractor, so naturally, I’m very interested in the connection between food, inflammation and pain.  Your body can handle sugar and refined grains in small doses, but if you consistently challenge your system everyday, problems will arise.

If you’re trying to eat healthier or naturally trying to lower inflammation, these Carrot Cake  Pancakes are a a much better option.  You won’t even know the difference.

Gluten free and grain free. Low carb. Diabetic and paleo friendly.

Why you will LOVE these Carrot Cake Pancakes

•  These pancakes are gluten free, dairy and sugar free- yet tastes delicious!

• MUCH healthier than a conventional pancakes without sacrificing flavor

• Grated carrot adds interest and additional nutrition/fibre

• Very easy to make

• Whip them up in the blender – minimizing the mess!

• No seed oils, no corn, no wheat, no sugar, NO INFLAMMATION

• These pancakes are low carb, vegetarian, diabetic and paleo friendly

• Substitute gluten free oat flour for nut free option. 

• Even kids will enjoy this recipe

Key Ingredients & Substitutions:

•  Almond flour-  I use Kirkland brand almond flour. It’s naturally gluten free. Use oat flour as a substitute for nut free.

• Tapioca flour– Tapioca flour is a naturally gluten free, low net carb “flour” that helps ingredients bind together. It is key to helping bakers achieve a fluffy, light and spongy texture. I use it in almost all my gluten free bread recipes. Coconut flour is a good substitute but your pancake won’t be as fluffy. 

• Almond milk– any nut milk or nut free milk (oat milk, dairy milk) will work. 

• Oil– Avocado or coconut oil are good oils to cook with.

• Carrots– Grated carrots add nutrients and fibre to these pancakes. Substitute grated apple. 

How to Store these Carrot Cake Pancakes

Store leftover pancakes in an airtight container and stored in the fridge.

Pancakes freeze well and can be reheated in the microwave or toaster oven.

Tried this recipe? Mention @drstephanieskitchen or #drstephanieskitchen on social media