Hearty Carrot Blueberry pancakes

Hearty Carrot Blueberry pancakes


  • 1/2 cup grated carrot,~4 carrots
  • 1/2 tsp lemon juice
  • 2 tsp milk of choice
  • 4 eggs
  • 2 Tbsp flour of choice
  • 1 tsp cinnamon
  • pinch of salt
  • 1/4 tsp baking soda
  • 1 cup fresh blueberries
  • 1 Tbsp soft butter


  • Combine grated carrot, lemon juice, milk, puree in a blender or food processor.
  • Add lightly beaten eggs.
  • Sift together coconut flour, cinnamon, salt and baking soda, add to mixture.
  • Fold in blueberries.
  • Spread the butter over a griddle or flat bottom pan over medium heat.
  • Pour pancake batter and cook each side approximately 2 min or until golden.

Tip: Watch the batter bubble. When the bubbles in the center pop, it's time to flip.