Easy Apple Carrot Pancakes (Gluten-Free & Low-Carb)
Servings: 9 pancakes
Print RecipeIn this new apple carrot pancakes recipes, we substitute bananas for apples and carrots. This makes for a slightly different recipe with even fewer carbs compared to the classical banana and egg pancakes.
Equipment
- Skillet
- Plain Bowl
Ingredients
- 6 eggs
- 1 medium apple (grated, remove juice)
- 2 big carrots (grated)
- 1 tbsp raw cacao powder
- 1 big tsp cinnamon powder
- 1/2 tsp vanilla powder
- 3 tsp coconut sugar
- 4-5 tsp butter (for cooking, or coconut oil)
Instructions
- Wash and grate the carrots and apples, making sure to remove any excess water or juice that may result in the process (especially from the apple).
- In a medium bowl add eggs, spices, sweetener, plus grated carrots and apples.
- Slowly mix all the ingredients in the bowl, using a whisk or a fork.
- Next step is cooking the pancakes in a skillet, one by one. For each pancake we’ll be using 1/2 tsp of butter to grease the skillet before cooking.
- Preheat your skillet and add 1/2 tsp butter. Using a medium ladle, add your first pancake into the skillet.
- Cook on small heat until lightly brown on one side, then carefully flip using a silicone spatula.
- Continue cooking on the other side until done, making sure not to burn the pancake.
- Once done remove the pancake from skillet and stack on a large plate.
- Repeat from #5 until the entire batter is gone, making sure to grease the skillet with butter every time.
Notes
Want to make these pancakes dairy-free? Nothing easier! Simply replace the butter used for cooking the pancakes with extra virgin coconut oil (or even with true Greek extra virgin olive oil).