Carrot Cake Pancakes {paleo of course}

One of Addison's favorite breakfast meals is pancakes.  I've tried several variations: sweet potato, plain, apple, pear, peach, blueberry, pumpkin...you name it.  Oddly enough I had never tried carrots.  Carrot cake is one of my favorite treats so I was delighted to whip these up for Addison (and maybe myself too).

Ingredients

• 1 cup carrots, shredded
• 3 eggs
• 1/2 cup almond meal
• 3/4 cup canned coconut milk
• 1/4 cup chopped walnuts
• 2 tablespoon coconut oil
• 2 tablespoon coconut flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• lots of: cinnamon, ginger, nutmeg
• handful of raisins

• coconut butter for pancakes
• maple syrup

Instructions

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, 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.
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. 

Recipe adapted from PaleoOMG