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A photo of a stack of carrot pancakes topped with yogurt, honey, and walnuts

Gluten-Free Heart-Friendly Carrot Pancakes

A healthy breakfast option made with almond flour, coconut flour, and grated carrots, topped with a Greek yogurt and honey mixture.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 8 servings
Calories: 250
Ingredients Method

Ingredients
  

Main Ingredients
  • 1 1 /2 cups almond flour
  • 1/2 cup coconut flour
  • 1/4 cup granulated sugar
  • 1/4 cup unsweetened applesauce
  • 3 large eggs
  • 1/2 cup plain Greek yogurt
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup grated carrots
  • 2 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon honey
  • 1/4 teaspoon vanilla extract
  • 1/4 cup chopped walnuts

Method
 

Instructions
  1. Preheat oven to 375°F (190°C).
  2. Mix almond flour, coconut flour, and sugar in a large bowl until well combined.
  3. Add eggs, milk, and melted coconut oil to the bowl and stir until a smooth batter forms.
  4. Fold in grated carrots and chopped walnuts.
  5. Heat a non-stick skillet or griddle over medium heat.
  6. Drop 1/4 cupfuls of the batter onto the skillet or griddle.
  7. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
  8. Flip the pancakes and cook for an additional 1-2 minutes, until golden brown.
  9. Serve the pancakes warm, topped with your favorite toppings such as maple syrup, butter, or fresh fruit.