Carrot Cake Pancakes!!

Say what?! Oh yes! I am making these! Every week, I peruse tons of recipes to prepare my weekly meals. No, I don't go to the grocery store every week and just buy stuff, that's how you waste valuable dollars! You must make a list!!

I know I haven't posted what I've been cooking for a while but don't worry we've been eating! I've been back to the gym consistently and it feels so good!! Anyway, I came across this little gem of a recipe and in memory of my Grandma D. these are for her!
Keep in mind, I follow a GFCF diet and egg free and YES, these still were delicious. Cream cheese would have really topped it off!

What you need:

• 1 cup carrots, shredded (I used my food processor)
• 3 eggs I used 2 tablespoons flaxseed meal mixed w/ 6 tbsp water
• 1/2 cup almond meal 
• 1/2 cup canned coconut milk
• 1/4 cup walnuts, chopped
• 2 tablespoon coconut oil
• 2 tablespoon coconut flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• lots of: cinnamon & nutmeg
• handful of raisins

What you do:

1. Mix all dry ingredients together in a large bowl: almond meal, coconut flour, baking soda and powder, and spice together.
2. Add wet ingredients to dry ingredients: carrots, eggs (or your sub), coconut milk, coconut oil, and raisins. Mix thoroughly.
3. Heat a large skillet up under medium-high heat and use coconut oil to grease the surface. I used a EVOO spray.
4. Pour batter into small pancakes onto hot griddle. Cook on both sides for 3 or so minutes.

5. Top pancakes off with coconut butter and maple syrup.

Adapted from this great site