Gluten-free carrot cake pancakes made with almond flour, perfect for breakfast or brunch. This one-bowl recipe is festive and easily multiplied for more servings, topped with whipped cream, grated carrot, dates, pecans, and maple syrup.
In a mixing bowl, whisk together 1 egg, 1/4 cup of milk, 1 tbsp of coconut oil or butter, 1 tbsp of coconut sugar, 3/4 cup of almond flour, 1/4 tsp of baking soda, 1/4 tsp of cinnamon, and a pinch of salt. Mix in 1/4 cup of grated carrot and 2 tbsp of chopped dates or raisins. Heat a pan or griddle to medium heat with lots of butter. Pour 1/4 cup of the batter into the hot pan and cook on each side until golden brown (about 2-3 minutes on each side). Serve topped with whipped cream, grated carrot, chopped dates, pecans, and maple syrup!
