Carrot Almond Pancakes
Recipe type: Phase 1 • Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 3
  • 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)
  1. Place the grated carrots in a medium-sized bowl.
  2. Place the almonds, ginger and flaxseed in the bowl of a food processor. Pulse 5-6 times until the almonds are finely ground.
  3. Add the almond mixture and all of the remaining ingredients, except for the ghee, honey and blueberries, to the grated carrots.
  4. Heat the ghee in a small frying pan over medium heat for 2 minutes, or until hot.
  5. 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.
  6. Top with honey and blueberries if desired, and serve hot.
This recipe makes four pancakes.[br][br]Cook’s Note: Prepare and refrigerate the pancake batter the night before, so that you can make your breakfast in a few minutes.[br][br]Phase 2 Variation: Once you reach Phase 2, you may substitute the blueberry and raw honey topping for the Blueberry Syrup (page 255).
Recipe by Recipes for Repair at