Almond Flour and Carrot Pancakes with Honey Glaze
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Grain-free almond flour pancakes naturally sweetened with shredded carrots and warm spices, finished with a drizzle of raw honey.
Time
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Ingredients
1.5 cup almond flour
1 cup carrot (finely shredded)
3 large egg (separated into yolks and whites)
3 tablespoon honey (raw, divided)
1 teaspoon cinnamon
0.25 teaspoon ginger (ground)
1 tablespoon coconut oil (for cooking)
1 pinch salt
Chef Kay's Tip
Need to swap an ingredient or adapt this for your diet?
Instructions
- 1
In a medium bowl, whisk the egg yolks with 1 tablespoon of honey, cinnamon, ground ginger, and a pinch of salt.
- 2
Stir the shredded carrots and almond flour into the yolk mixture until a thick batter forms.
- 3
In a separate clean, dry bowl, beat the egg whites using a hand mixer until stiff peaks form.
- 4
Gently fold the whipped egg whites into the carrot batter in two batches, being careful not to deflate the air, as this provides the lift for the pancakes.
- 5
Heat coconut oil in a large skillet over medium-low heat.
- 6
Spoon the batter into the skillet to form small pancakes and cook for 3-4 minutes per side until golden brown and firm.
- 7
Serve the pancakes warm with the remaining raw honey drizzled over the top.
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