Carrot Almond Pancakes
These carrot almond pancakes may look a little different than what you’re used to, but they taste sweet, nutty and are very satisfying. Top the pancakes with a teaspoon of raw honey and some blueberries for a complete breakfast treat. Have this unique gluten-free pancake recipe for your next breakfast!
Carrot Almond Pancakes a Nutritional Powerhouse
This recipe is a real nutritional powerhouse. Take a look at the ingredients for these carrot almond pancakes and their beneficial properties. If you try this exercise with the ingredients from a bowl of cereal or another popular breakfast choice I think you’ll be very underwhelmed with the results.
- Carrots are one of the richest sources of the antioxidant beta carotene, which fights free radicals.
- Almonds are rich is anti-inflammatory oils.
- Ginger has soothing properties for upset stomachs, and anti-inflammatory properties.
- Flaxseed is rich is anti-inflammatory oils.
- Coconut contains the highest level (50%) of lauric acid, which is a powerful tool to enhance the immune system. Clinical studies have shown that lauric acid has anti-microbial and anti-viral properties.
- Cinnamon helps control blood sugar and has anti-microbial properties.
- Eggs are a healthy protein source with many dietary benefits. Eggs yolk are high in phosphatidylcholine, lutein, and zeaxanthin. The nutrients in eggs are essential to maintaining the healthy function of your heart, immune system, skin and even your brain.
- Sea salt contains trace vitamins and minerals (we like Celtic sea salt).
- Vanilla simply adds flavor.
- Ghee is clarified butter which is a process that removes the lactose and casein and often tolerated well by those who are sensitive to dairy. It also provides your body with good fat.
- Raw honey is a natural antimicrobial and antioxidant. It enhances the immune and digestive systems because of the various amino acids, minerals and beneficial live enzymes found naturally in raw honey.
- Blueberries are the number one fruit for antioxidant.
Breakfast is the most important meal of the day, so why not start it with a delicious, nutrient-rich recipe like this one.
- 1 cup peeled and grated carrots (2-3 carrots)
- ¼ cup almonds
- 1 slice fresh ginger (1/8-inch thick)
- 1 teaspoon ground flaxseed
- 2 tablespoons unsweetened shredded coconut
- ½ teaspoon ground cinnamon
- 1 egg
- ¼ teaspoon sea salt
- ½ teaspoon vanilla
- 1-2 tablespoons Ghee (page 234)
- 1 teaspoon raw honey
- Blueberries (optional)
- Place the grated carrots in a medium-sized bowl.
- Place the almonds, ginger and flaxseed in the bowl of a food processor. Pulse 5-6 times until the almonds are finely ground.
- Add the almond mixture and all of the remaining ingredients, except for the ghee, honey and blueberries, to the grated carrots.
- Heat the ghee in a small frying pan over medium heat for 2 minutes, or until hot.
- Pour two ¼-cup portions of pancake batter into the frying pan, and cook for about 3 minutes per side, or until lightly browned. Repeat with the remaining batter.
- Top with honey and blueberries if desired, and serve hot.
Cook’s Note: Prepare and refrigerate the pancake batter the night before, so that you can make your breakfast in a few minutes.
Phase 2 Variation: Once you reach Phase 2, you may substitute the blueberry and raw honey topping for the Blueberry Syrup (page 255).
This recipe appears on page 75 of Recipes for Repair.
