Saturday, September 3, 2016

Carrot Cake Pancakes - Phase 3

This is a fantastic phase 3 recipe for breakfast. You can mix this up the night before to make it easy peasy. Try all zucchini for a different twist. Top these with peach compote, or blueberry compote, or your favorite p3 fruit. 




Pro Tip: Cook these on lower heat than you normally cook pancakes. This batter should be thick so they do best to cook slowly.


Carrot Cake Pancakes

Phase 3


1 cup sprouted wheat flour
1 1/4 cup almond milk
2 T olive oil
2 T xylitol
1/2 tsp sea salt
1/2 tsp baking soda
2 tsp baking powder
1 tsp vanilla
1 tsp lemon juice
1/2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cups shredded carrot (or zucchini)
2 eggs
1/4 c chopped walnuts or pecans (optional)

Place carrot (or zucchini) in a bowl and microwave on high for 2 minutes until soft. Let cool slightly.

I large bowl, mix dry ingredients together. Add eggs and liquid ingredients, stir just until moist- DO NOT OVER MIX. Fold in carrots (or zucchini). Let sit 10 minutes or overnight. Cook on medium griddle, do not cook over high heat or they can burn.









4 standard servings per recipe- grain, partial fat, partial protein.


4 comments:

  1. How do you make the peach compote?

    ReplyDelete
    Replies
    1. Puree peaches, and warm in a sauce pan. Mix a tsp of arrowroot with 2 tsp cold water and stir into hot peaches. Stir until thick. You can add sweetener if your peaches aren't sweet enough

      Delete
  2. Hi Carolyn,
    Have you ever adjusted these for phase 1? Substituting the almond milk, oil, and omitting the nuts? They look delicious!
    Thanks!
    Michelle

    ReplyDelete
    Replies
    1. You could try egg whites instead of whole eggs and oat or brown rice milk, but they could be more chewy than cakey

      Delete