Gluten free carrot cake pikelets
These gluten-free carrot cake pikelets bring all the flavour of classic carrot cake into a quick, wholesome snack. Light, fluffy and naturally sweetened, they’re perfect for lunchboxes, breakfast or afternoon tea.
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Servings: 20
Calories: 16kcal
Ingredients
- 2 free-range eggs
- 1 medium banana mashed
- 1 small carrot peeled and grated
- 1 teaspoon cinnamon
- Pinch of nutmeg
- 2 tablespoon coconut flour
Instructions
- Combine all the ingredients in a small bowl.
- Heat a frying pan over medium heat and cook teaspoons of batter at a time then flip to the other side and cook until cooked through.
Nutrition
Calories: 16kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 10mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 537IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.1mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
