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.