Today, I am fortunate to have Lauren Adler Dear, a dietetic intern at Beth Israel Deaconess Medical Center work with me on a blog post.
Lauren came up with an awesome recipe for you.
Hi everyone, I’m Lauren and I am so excited to be here today learning from Kate. My interest in nutrition stems from my experiences after college where I worked on organic farms and taught gardening and cooking to middle and elementary school students. Kate was fortunate to receive carrots this week in her weekly farm share. Fall is the perfect season to mix sweet farm fresh carrots with warm winter spices. These carrot cake pancakes are a perfect way to slip some vegetables into your breakfast.
We used oat flour in this recipe, which is FODMAP friendly and great for anyone looking for more whole grains and fiber. A mere 1/3 cup contains 4 grams of fiber, 7 grams of protein, and 10% of your iron needs. Oats are packed with soluble fiber, which makes them a heart healthy choice.
These pancakes were absolutely delicious. They are perfect for a weekend breakfast or brunch. You could even make an extra batch to freeze or keep in the fridge for a quick weekday breakfast or snack.
Here I am mixing up these naturally sweet treats.
Hope you enjoy the weekend and try these ‘Best Ever Carrot Cake Pancakes!’