Carrot Cake Pancakes with Honey Butter

Carrot Cake Pancakes were a favorite from my pre-Paleo days.  The original recipe used regular flour and brown sugar and lowfat everything.  I have added coconut oil and use local, organic honey with Kerrygold butter for my topping.  No syrup needed here! 

For photograping purposes I have added some Omelet Muffins and thick sliced country bacon.  In reality, I will eat half of this as my breakfast.  It sure does look awesome, though, all piled up high on the plate!  I could eat all that if I didn't want to eat the rest of the day.  As a formerly obese person, I still have to watch my calories pretty tight, Paleo eater or not.

Carrot Cake Pancakes with Honey Butter

Prep Time: 10 min               

Cook Time: 20 minutes            

Yield: 6

INGREDIENTS:

1 ¼ cups almond flour

¼ cup chopped walnuts

2 tsp baking powder

1 tsp ground cinnamon

¼ tsp salt

Dash of nutmeg

Dash of ginger

¼ cup maple sugar

¾ cup buttermilk

1 tbsp coconut oil, melted

1 ½ tsp vanilla

2 eggs

2 cups carrot, grated

3 tbsp butter, softened

2 tbsp honey

DIRECTIONS:

·         Mix dry ingredients together until fully blended.  Add milk, oil and eggs, then fold in carrots. 

·         Heat skillet with coconut oil, spoon mixture onto hot skillet, about 2 overflowing tablespoons per pancake.  Allow pancake to cook until you see the edges start to brown.  Flip gently and continue to cook until done.

·         Combine butter and honey in a small bowl and serve with pancakes.

Nutrition: 6 PODS - 392 calories, 30g fat, 356g sodium, 22G carb, 4g fiber, 10g protein

nutrition information estimated at Livestrong.com:

http://www.livestrong.com/recipes/mealpod-carrot-cake-pancakes-honey-butter/

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