Servings: 8

Weight Watcher Smart Points: 6

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 15 Minutes


  • 1 cup almond meal
  • 1 teaspoon baking powder
  • 1 1/2 cups finely grated carrots
  • Vanilla nonfat Greek yogurt or crème fraiche, for serving
  • 2 eggs
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons maple syrup (plus more for serving)
  • 2/3 cup almond milk or regular milk
  • 2/3 cup brown or white rice flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • Coconut oil, butter or Earth balance, for cooking


  1. In a large mixing bowl, whisk together the eggs, milk, vanilla, and maple syrup
  2. Stir in the flour, almond meal, baking powder, cinnamon, nutmeg, ginger, and salt
  3. Fold in the carrots
  4. Place a large nonstick skillet or griddle over medium-low heat
  5. Lightly grease it with oil or butter
  6. Add the batter to the pan, ¼ cup for each pancake
  7. You’ll make 2-3 at a time depending on the size of your pan
  8. Cook 2 minutes, or until small bubbles start to appear on the surface
  9. Flip the pancakes and cook for another 2 minutes, until the pancakes are firm and lightly browned
  10. Serve the pancakes with maple syrup and yogurt or creme fraiche
  11. Garnish with a dash of cinnamon.

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