Carrot Cake Pancakes
- Jodie Lindsay Popma
- Jun 2
- 1 min read
Updated: Jun 3
This is a great gluten free pancake that will make the pickiest of eaters happy!
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Notes
1
Whisk wet ingredients together in a large bowl.
In a smaller bowl combine flour, baking powder, salt, and pumpkin pie spice.
Mix dry ingredients with wet, then add carrots.
Prepare a skillet with butter.
Using a Tablespoon, spoon batter into pan and top with a few raisins. Flip when edges curl a bit.
Serve with pumpkin seeds and maple syrup (if desired).
Instructions
4 Eggs
½ C milk (or nut milk)
3 T coconut oil (liquified)
¼ C coconut flour
1 T maple syrup
½ tsp. vanilla
¼ tsp baking powder
¼ tsp sea salt
½ tsp pumpkin pie spice
½ C shredded carrot
¼ C raisins
pumpkin seeds (optional)
Ingredients
Carrot Cake Pancakes
Jodie Popma
Beef Wellington is a luxurious dish featuring tender beef fillet coated with a flavorful mushroom duxelles and wrapped in a golden, flaky puff pastry. Perfect for special occasions, this recipe combines rich flavors and impressive presentation, making it the ultimate centerpiece for any celebration.
Servings :
4 Servings
Calories:
Prep Time
10 min
Cooking Time
30 min
Rest Time
0
Total Time
40 min
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