My house is sparkling like diamonds right now. For those of you following me on Twitter, it was close, but I didn’t quite get the whole downstairs cleaned in 90 minutes. After my Kettlebell class at Lululemon with Justine, I came home and finished the job. Did you know cleaning the house is much more fun if you belt out Christmas carols to your very confused dogs in a British accent? Well, it is. Try it sometime. 🙂
Since my morning was a bit crazy, (read I scarfed down 2 tortillas with chicken covered in hummus between cleaning bathrooms), I decided my pancakes could wait until lunch, and they were well worth the wait!
Inspired by my favorite Carrot Cake Covered Katie, I made carrot cake pancakes. Katie emailed me yesterday saying she had eaten some for breakfast, and I knew I had to make my own version today. I used my coconut flour batter, and added 1 shredded carrot, 1 TBSP raisins soaked in water (I like ’em plump), 1/2 ounce crushed walnuts, cinnamon, nutmeg, and a little light coconut milk to thin the batter. I then topped them with soy-free Earth Balance, unsweetened shredded coconut, and maple syrup.
Check out the inside…can you see the raisins and carrots? (Yes, I ate them with my hands. Much more fun that way!)
Time to get to work. Have a good night!