Carrot Cake Fritter Pancakes

Step 1

Combine the eggs, coconut oil, and milk in a large bowl and beat together.

Step 2

Add the honey or maple syrup and beat some more.

Step 3

Add the rest of the ingredients, one by one, with the exception of the carrots. Mix together until everything is well blended.

Step 4

Slowly fold in the carrots.

Step 5

Heat a large skillet over medium heat.

Step 6

Coat with coconut oil.

Step 7

Spoon about ¼ cup of the batter onto the griddle making little mounds. Flatten a tad with a spatula.

Step 8

Cook for about two minutes or until the tops are covered in bubbles and the edges start to brown.

Step 9

Flip the pancake and cook another 2 minutes or so.

Step 10

Repeat until all of the batter is used up.

Step 11

Serve warm.

Step 12

For an extra flair – top with a little cream cheese or fresh whipped cream and chopped crispy pecans!

Step 13

These pancakes freeze well. Double or triple the batch, cool, freeze, then reheat from frozen in a toaster oven for about 15 minutes at 350 degrees.