Carrot Cake Pancakes with Browned Butter Syrup

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Being a mom to two small humans has hit me a wee bit harder than expected lately.  I am constantly frazzled.  Running late.  Distracted, disheveled, sometimes downright disagreeable.  There are days when keeping us all clean and fed without bursting into banshee-like wailing feels like a serious accomplishment.  As a modern mother, I feel a lot of internal pressure to go and be and do.  ‘Shouldn’t I be back to my pre-pregnancy body by now?  Shouldn’t this meal and outfit and birthday party look Pinterestly picturesque?  Shouldn’t my children be learning Mandarin while blowing locally sourced bubbles in a field of heirloom wildflowers?  I get the feeling I’m not the only one allowing myself to feel less than perfect due to social media.  Let me tell you, I am anything but put together these days and that should be okay with me.  Let’s all decide to give ourselves a break, shall we?  We can’t do it all and we shouldn’t try to.  So what if I can’t walk around my house in the dark for fear of breaking an ankle on a wide assortment of toys?  Instead of constructing a picture perfect exterior, I’m deciding to focus on the things that matter.  Like looking at my kids instead of my phone.  Cleanliness and organization are wonderful!  Of course they are.  And I hope to enjoy them again in a few years.  So let’s choose to relax a little.  Your children don’t care if your house or hair is clean.  They’re the ones making those things so dirty anyway.  They delight in messiness!  So today, instead of sighing and picking up the toys you will inevitably be picking up again tomorrow…make these pancakes and snuggle your insane children.  Or dog.  Or spouse.  Life is too short not to eat cake.

Seriously though, don’t come to my house.  This place is a mess.

Makes 3 pancakes

Ingredients:

  • 1/2 c peeled and shredded carrots
  • 2 eggs
  • 1/4 c coconut flakes
  • 1 Tbsp ghee or pasture butter
  • 1 Tbsp honey
  • 1 tsp vanilla
  • 3 Tbsp pineapple juice
  • 1/4 c almond meal
  • 1/4 c arrowroot powder
  • 2 heaping Tbsp coconut flour
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Browned Butter Syrup Ingredients:

  • 4 Tbsp salted butter or ghee
  • 2 Tbsp honey
  • 1 Tbsp maple syrup
  • 1/2 tsp vanilla

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Instructions:

1. Peel and grate carrot.  Put in medium sized bowl.  Add eggs, coconut, ghee, honey, vanilla and pineapple juice.  Stir until combined.

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2. In a separate bowl, combine all dry ingredients. Mix until combined.  Add dry ingredients to wet ingredients.  Stir until well incorporated.

3. Allow to sit for a few minutes so the coconut flour can absorb some of the liquid.

4. Cook in coconut oil over medium-low heat.  If the batter starts to spread too far, push it back to the size you want.  I only had this problem with the first pancake.  Cook for about 3 minutes each side, or until batter starts to bubble.

Syrup Instructions:

1. Put butter in small saucepan over medium heat.  Stir frequently until it begins to brown.

2. Add the rest of the ingredients, stirring frequently until it starts to thicken.

3. Remove from heat and serve over these lovely pancakes.

 

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Fluffy Almond Butter Pancakes

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I feel like I’ve been searching  for this recipe my whole life.

Maybe that’s an overstatement.  Maybe the ‘hunger of ten grizzly bears’ stage that is the third trimester is clouding my brain.  But I want a cake for breakfast! Not some, but the whole thing!  I will settle for pancakes, but it’s going to take a lot of them.

Lately I’ve tried a lot of variations of the 1 egg/1 banana pancake recipe.  The taste is pretty good, but they always end up on the heavy side and take waaaaay too long to cook.  Who has that kind of patience?  I need my breakfast now!

So I turned to Apple Cider Vinegar, that magic elixir.  The vinegar and baking soda combination make these as fluffy as regular pancakes.  They taste downright normal.  Go on, try to fool your family!

This recipe makes about 6 good sized pancakes and is open to new relationships.  I think it could get along well with nuts, fruit or chocolate chips.  (I added coconut flakes to mine.)

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1 c Almond Butter

2 Bananas

2 Eggs

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1 1/2 tsp Vanilla

1 tsp Apple Cider Vinegar

2 Tbsp Flax Seed

Dash of Cinnamon

Blend all ingredients in a food processor/blender.  Pour into a greased skillet, flip when bubbles start to form.  Enjoy with reckless abandon.