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If there’s one thing I love in this world…it’s BRUNCH.
I’m telling you — brunch is a way of life in NYC. It will literally last all day. It starts after noon, goes until you have to start thinking about work the next day, involves delicious bubbly cocktails, and is always with good company.
The food scene is outrageous here in NYC. Brunch menus are as creative as they are diverse. You can go Cuban, French, Italian, Southern BBQ, Korean, classic American, Vegan, or the new: Instagramable cuisine…where menu items are literally created to be photographed. Welcome to Millennial existence.
Anywho — sometimes, when I’m feeling extra saucy, I like to cook myself brunch for dinner! I love me some pancakes. But finding a good grain free flapjack in these streets is pretty tough. However, not in my kitchen!
Introducing your newest obsession: CARROT CAKE PANCAKES
Want to know the not-so-secret ingredient? ALMOND FLOUR! Yes! So not only were they grain and gluten free, but packed with protein and healthy fats! Not to mention, all the vitamins and minerals from the carrots too! They were fluffy and nutty and amazing as ever.
And spoiler alert — the strawberries stole the show! I’m eeking out the last couple weeks for these fantastic summer fruits. They were sweet, succulent, and just mouth-watering in my sauce for the pancakes!
And finally, they are Paleo and Specific Carb Diet friendly with a Vegan option!
With these pancakes, I served egg white frittata bites with spinach, mushrooms and green onions! (Which are a staple in my kitchen.) Comment below if you’d like the recipe!
Here’s What You Need: (Serves 1 – makes 5 silver dollar pancakes)
1/3 cup almond flour
3 carrots, grated
3 Tbsp raisins
1/8 tsp salt
1 tsp ground cinnamon
scant 1/8 tsp (more like a sprinkle) of ground cloves
Pinch of ground nutmeg
1/4 tsp baking soda
1/2 tsp pure vanilla extract
1 Tbsp honey (Or 1 dropper-full of pure liquid stevia)
2 egg whites (Vegan option: 2 flax/chia eggs)
6 ripe organic strawberries, pureed
OPTIONAL: Cashew Cream (This is a show stopper)
1/3 cup raw cashews, soaked overnight
5 Tbsp coconut milk (I used light)
1 tsp pure vanilla extract
1 Tbsp honey (OR 2 dropper-fulls of pure liquid stevia)
1/2 tsp cinnamon
pinch of salt
((*Directions: Blend the ingredients in the food processor, scraping the sides once or twice — great as a topping for fruit, granola, cookies, or by the spoonful!*))
Next, the pancakes: Grate your carrots. Afterwards, place them in a clean kitchen towel (or several paper towels, or cheesecloth) and over the sink, wring out all the excess liquid. This is an important step!
Next, in a medium-sized bowl, whip your egg whites until they form nice peaks. In a separate, small bowl, combine your carrots, almond flour, raisins, and spices. Then, fold in your “dry” ingredients, vanilla and honey. (If using stevia – wait to add **See below.)
Then, on a hot, olive-oil-sprayed frying pan or griddle, pour 1/4 cup of the batter onto the pan. Cook for 2-3 minutes per side, until golden brown. Top with the pureed strawberry sauce and/or cashew cream and enjoy!
**If using stevia, wait to add it until your cakes are on the griddle. Then, drop 8 drops per pancake before you flip. Otherwise, the egg whites will deflate and you won’t get that fluffy texture!
These pancakes were — oh my gosh — utterly amazing! They honestly tasted like carrot cake! Sweet and warm, with a nutty-spiciness from the cinnamon, nutmeg and clove. And combined with the juicy strawberry puree — it was pure bliss!
And the texture was divine! They were outrageously light and fluffy! There was a nice texture contrast with the grated carrots, which had softened just perfectly, and then the sticky, chewy raisins. YUM.
I just can’t get over these pancakes. They were that good!
Who said grain free pancakes would be impossible!?!
What’s YOUR favorite brunch or breakfast item? Are you team Sweet or team Savory?
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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