yes, i am aware that this picture looks like a mess. i needed to show how much like a layered carrot cake this breakfast looked. i realize it is probably not appealing. but i had a message to convey.i guess it was almost 2 whole years back when i posted the recipe for carrot oatmeal cookies. back when i was still eating and cooking often with grains such as wheat and oats. that post was my first ever submission to tastespotting. i was surprised at how much traffic i was getting on this blog after that, and it continued to grow rapidly from there. i consider that post to be my launch pad for what i am doing now.
this morning i was so much reminded of that recipe from my past, as i was shredding carrots and chopping walnuts. the smells of cinnamon and nutmeg filled the light filled kitchen. i was thinking to myself that this recipe would be perfect to cook for a st. patrick’s day breakfast, or perfect for making your family for easter brunch. these pancakes tasted like an amazing layered carrot cake. this was truly a treat, though a healthy one, at that. don’t skip this recipe. i know i say this about a lot of waffles and pancakes…
but this one… THIS ONE.. this is my favorite one.
is it because i have spring fever and i’m ready for spring carrots? is it because i am attached sentimental to carrot cake because it was our wedding cake? is it because my dad’s favorite thing in the whole world is carrot cake? is it because the easter bunny comes soon?
yes. AND it is because it tastes superb. and unique. and i pat myself on the back and toot my own horn for this one. no being modest here, no hiding my pride. this is a good recipe, and i hope you make it.
notes: many cooks don’t have coconut flour or protein powder. in this case, i encourage you experiment with whatever you may have that sucks up moisture. for example, flax meal, corn meal or cornflour, or even potato starch could work here.
this recipe serves breakfast for 2 moderately hungry adults.
2 tbsp olive oil or coconut oil
1 tsp vanilla extract
1/4 cup almond meal
2 tbsp protien powder or coconut flour
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp ginger
1/4 tsp cinnamon
1/2 cup shredded carrots
1/3 cup walnuts
3 tbsp raisins
optional but necessary toppings:
1/2 cup mascarpone or cream cheese, placed in oven safe ramekin
warmed up maple syrup
method: get cast iron skillet hot, heat oven to 175f, with a cookie sheet on the second rack, to keep cooked cakes warm. place ramekin with cream cheese into oven. trust me. it turns into frosting in there.
in food processor, combine carrots and walnuts. pulse for a few seconds, shredding ingredients into chunks, but not into a puree. stir in raisins by hand.
combine almond flour, protein powder or coconut flour, salt, baking soda, and dry spices in a bowl.
whisk together the wet ingredients.stir the wet and dry together, being sure you have a smooth batter. now stir in carrots, walnuts, and raisins.
allow batter to rest for 3 minutes or so, letting the ingredients to mingle with the flavors of one another.
pour a good amount of oil onto the skillet and allow it to heat up.pour about 1/4 cup of batter into pan, frying until a few bubbles show through the batter. gently flip, being cautious that the walnuts, carrots, and raisins don’t slide off of the cooked batter.cook only for a few seconds before transferring to cookie sheet in the oven. continue with the rest of the batter.
layer heaping spreads of cream cheese between pancakes. top the stack with a little syrup. brian and i tend to passively fight over who gets more cream cheese, so be sure you are warming plenty up.