Carrot Cake Pancakes! GF, V, BED, SCD!

Bachelorette Finale tonight!! I am SO excited.

Carrot Cake Pancakes!!!!

Although, I’m in a bit of a dilemma though — the Bachelorette Finale AND the Food Network Star Finale are BOTH on tonight at the SAME TIME!! What were they thinking?!

it’s a pink party!

Thank goodness for TIVO!

so fabulous!

In other news, I ate strawberries today! Holy Camoley — they were SO fantastic! Sweet, succulent, and just mouth-watering good! I used to have to sprinkle them with a little sugar, but now that my system has detoxed from the “white stuff” they were SO sweet on their own! I couldn’t believe it!

How did I eat them? I had them as the sauce for my Carrot Cake Pancakes!

gluten free and SCD!

Wait a second…isn’t the Specific Carb Diet grain free? Why yes, yes it is. These pancakes are made with — ALMOND FLOUR! And they were just as fluffy and amazing as any I’ve had.

Sweet with warmth from the Spice:)

Since they’re made with almond flour and carrots (surprise!), they’re packed with nutrients and protein! And not to mention delicious!

yum to the max!

And they’re Gluten Free and SCD, with a Vegan and Body Ecology Diet option!

Here’s what you need: (serves 1 – makes 5 silver dollar pancakes)

1/3 cup almond flour
3 carrots, grated
1/8 tsp salt
1 tsp cinnamon
scant 1/8 tsp (more of a sprinkle) cloves
pinch of nutmeg
1/4 tsp baking soda
1/2 tsp pure vanilla extract (BED use alcohol free)
1/2 tsp honey (BED use alcohol free pure liquid stevia — see note below on amount)*
2 egg whites (Vegan Option: 2 flax/chia eggs)

Sauce:
6 ripe organic strawberries, pureed (BED – omit :( sorry! You could top with this delicious cashew cream!)

First, the sauce: Take 6 strawberries, and puree them with either a stick blender or in the food processor — that’s it! Voila!

Next the pancakes: Grate your carrots – afterwards, place them in a clean kitchen towel and wring out the excess liquid. Next, in a medium-sized bowl, whip your egg whites until they form nice peaks. In a separate, small bowl, combine your carrots, almond flour, and spices. Then, fold in your “dry” ingredients, vanilla and honey. (Stevia – wait to add).

Then, on a hot, olive-oil-sprayed frying pan or griddle, pour 1/4 cup of the batter onto the pan. Cook for 2-3 minutes a side, until golden brown. Top with the pureed strawberry sauce and enjoy!

amazing strawberry puree!

*If using stevia, wait to add the stevia until your cakes are on the griddle. Then, drop 8 drops per pancake before you flip. Otherwise, the egg whites will deflate and you won’t get the fluffy texture!

what a plate!

With these pancakes, I served an egg white frittata with spinach, mushrooms and green onions.

spinach and mushroom frittata to round out the meal!

These pancakes were — oh my gosh — utterly amazing! They honestly tasted like carrot cake!! Sweet, and warm with a nutty-spiciness from the cinnamon, nutmeg and clove. And combined with the succulent and sweet strawberry puree, it was bliss-inducing!

light and flakey inside!

And the texture was divine! They were outrageously light and fluffy! There was a nice texture contrast with the grated carrots, which had softened just perfectly.

hooray for pancakes!

I just can’t get over these pancakes. :) They werethat good.

want a bite? :)

Who said grain free would be dreadful?!

wait wait wait…it’s grain free?!

Did you watch the Bachelorette finale tonight?

Until tomorrow!

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