These vegetable pancakes are not only grain free and made of completely real food, but they’re also amazing. I’m not sure what it is about them, but the flavor really reminds me of potato pancakes/latkes, which is why I decided to top them with sour cream (full fat of course). Very good choice of condiment. I think they would also be great with some applesauce a la latkes too.

In a bowl, mix together:

• 2 Tbsp melted coconut oil
• 3 eggs
• 3 Tbsp milk
• 1/4 tsp salt
• 1/2 tsp baking powder
• 3 Tbsp coconut flour

Now let that sit for a while (the coconut flour needs time to absorb liquid for best texture) while you throw these in a pan:

• a little coconut oil
• chopped green onions (the green parts – save the white parts for another recipe) – maybe 3-4 Tbsp?
• julienned carrots – about 2-4 carrots’ worth, depending on how big they are.

Toss those around in the pan until the carrots are just starting to get soft, then dump them in the batter and mix together.

Next, heat up some good fat in a pan (butter, lard, tallow, bacon grease, or coconut oil – I used bacon grease) over medium-high heat and spoon in lumps of batter.

Flip them over after a couple minutes.

Then remove to a plate when they’re cooked through, and top with sour cream and/or applesauce. Enjoy as a delicious breakfast, brunch, or brinner. Seriously – they would be good for any time of day.

I actually made these again today (these pics are from the first time I made them, maybe a week ago) and I always KNOW a recipe is super-awesome when I make it multiple times before I’m even able to share it on my blog. I hope you like them as much as we do… maybe try them with other veggies. I bet zucchini would be amazing in them in the summertime.