Lately, there have been a lot of requests from you all about breakfast foods. You asked and we listened! This week we are making pancakes! Last week’s post was a definite hit. I got a ton of fantastic responses from many of you. For that, thank you! All the comments and messages I receive really keeps me going. As I have said before, you guys are the reason why I do this. I wish you guys knew how much I appreciate all the support. Since the Paleo Mix n’ Hash was so popular, I’ve decided to share my Paleo Carrot Cake Pancakes with you guys. They are fluffy and you will not be able to tell they are Paleo.
My first experience with pancakes was not exactly great. My mom took me to Mickey D’s after piano lessons. Trust me, I got all kinds of Asian stereotype stuff for you. We usually ordered a sausage egg and cheese muffin (still one of my favorites to this day. It is ranked up there with the the BK Stacker. I can go off on a tangent on how pissed I am that BK discontinued the Stackers but I won’t.) but I saw an adult with a Styrofoam tray and I had to have it. My mom got it for me without hesitation. I opened it thinking it was going to be great. Boy, was I wrong. I ate the sausage and tried the pancakes… yuck! What did I just eat!? It tasted like premixed, bagged pancake batter. I bet the bag it came in tasted better than it. I vowed to NEVER let my pancake game get that bad. If my pancakes ever taste half as bad at the ones from Mickey D, I will personally hand you a length of rope and a permission slip giving you full rights to strangle me. Let’s make some Paleo Carrot Cake Pancakes.
Paleo Carrot Cake Pancakes
¾ Cup – Otto’s Natural Cassava Flour
½ Cup – Anti-Grain Sweet Potato Flour
1 Tsp – Vietnamese Cinnamon
¼ Tsp – Ground Nutmeg
1 Tsp – Paleo Baking Powder
Pinch – Salt
1 Cup – Grated Organic Carrots
1½ Tsp – Freshly Grated Ginger
1½ Cup – Almond Milk or your choice of milk(Per Personal Preference)
¼ Cup – Raw Organic Honey
¼ Cup – Paleo Lemon Icing (Omit the Ginger)
1 Tbsp – Candied Pecans (Chopped)
1 Tbsp – Dried Currants
Grade A Dark 100% Pure Maple Syrup
Are we talking about ingredients? Heck yeah, we are! You know I can’t not talk about ingredients! Pancakes are never complete without maple syrup. For this recipe, I chose Grade A Dark. Some say that it is robust in flavor with a strong maple note and that it is not suitable for the breakfast table because it is overpowering. I disagree. I love it. Especially with the Carrot Cake Pancakes. Rationale is, the pancakes are very flavorful to begin with, so I want to be able to balance out the flavors. If you use Grade A amber, you might not be able to taste the maple-y goodness. Lastly, let’s talk flour. You can definitely use just Otto’s cassava flour, 1½ Cups would do, but I like to mix it because the Anti-Grain Sweet Potato Flour adds sweetness to the pancakes without additional honey. If you like ginger, I would definitely use fresh because it is so much better than the powdered stuff.
To make the Carrot Cake Pancakes, it is as easy as one-two-three. Take all of the Carrot Cake Pancakes ingredients except for the toppings, throw it all in a stand-mixer and mix. If you don’t have a stand-mixer, use a hand mixer. I would stay away from blenders or food processors because it would pulverize the carrots. After the batter is complete, let it stand for a few minutes. While the batter is resting, heat up your griddle or skillet. I like to set my griddle at 300-325°F, because it doesn’t burn the pancakes. If you are using a skillet, opt for medium heat with a slightly greased pan. To yield similar sized pancakes, I used a measuring cup, 1/3 Cup to be precise. It yields about a dozen Carrot Cake Pancakes.
For the toppings, I chose my Paleo Lemon Icing. Instead of using regular grass-fed butter, I would go Gold Nugget Ghee. It is rich in flavor and buttery without the added dairy. Now, plate a nice-sized stack of Carrot Cake Pancakes and top it with my Paleo Lemon Icing, dried currants, candied pecans and maple syrup. This is what I call a delicious sugar over-load. You can definitely top it with anything of your choice. If you want to eat them by itself, I would suggest adding a bit more honey to the batter. But who could say no to maple syrup??? There you have it, my Paleo Carrot Cake Pancakes. Until next time, eat up my friends!