Carrot Cake Pancakes Recipe

Did you ever find it annoying that carrot cake gets to advertise itself with pictures of bunnies nibbling on fresh, raw vegetables?

As if adding a carrot or two could somehow outweigh several cups each of processed sugar and refined flour!

Most of the time, you can barely even distinguish the carrot taste behind a cloying layer of sugar and cream cheese.

That’s not what you’ll find in these pancakes though: with half a cup of carrots per person, plenty of healthy fats from the ghee and coconut, and just a little applesauce as a Paleo-friendly sweetener, they definitely live up to the “carrot” in the name.

Like most Paleo pancakes, cooking these is more of an art than a science; you might want to do a test pancake first to figure out how long you really need to cook yours, based on your particular stove and type of almond flour.

Once you have it down, they cook up pretty quickly, but if you’re making a big stack, keep a plate on the stovetop to make sure the bottom of the pile is still warm by the time you’re done with the top.

As with all nut-flour recipes, this is not intended as a daily meal – for one thing, even six eggs don’t give you enough protein for four people.

For a special breakfast, though, pancakes certainly fit the bill, and this recipe gives you a healthier Paleo option in place of store-bought pancake mix. And you might just find that it tastes even better than regular carrot cake: for one thing, you can actually taste the carrots!

Carrot Cake Pancakes Recipe

SERVES: 4 PREP: 15 min COOK: 24 min

Ingredients

• 1½ cups almond flour
• ½ cup coconut flour
• ½ cup applesauce;
• ½ cup ghee;
• 2 cups carrots, finely shredded or chopped;
• 6 eggs;
• 1½ tsp. baking soda;
• 2 tbsp. ground cinnamon;
• 1 tsp. ground nutmeg;
• 2 tsp. ground ginger;
• ⅔ cup full-fat coconut milk;
• Coconut oil;

Preparation

1. Combine the almond flour, coconut flour, baking soda, cinnamon, and nutmeg in a large bowl.
2. Add the remaining ingredients and mix until well blended.
3. Preheat a skillet over medium-high, and add some coconut oil.
4. Pour about half a cup of pancake mixture onto the skillet, and cook on each side for about 3 minutes.
5. Repeat for each pancake.

Carrot Cake Pancakes Recipe

Celebrate a special breakfast in style with these rich, flavorful carrot-cake pancakes.

5 from 1 vote

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Prep Time 15 mins

Cook Time 24 mins

Total Time 39 mins

Course Breakfast

Cuisine American

Servings 4 people

Calories 735 kcal

Ingredients

  

1x2x3x

• 1½ cups almond flour
• ½ cup coconut flour
• ½ cup applesauce
• ½ cup ghee
• 2 cups carrots finely shredded or chopped
• 6 eggs
• 1½ tsp. baking soda
• 2 tbsp. ground cinnamon
• 1 tsp. ground nutmeg
• 2 tsp. ground ginger
• ⅔ cup full-fat coconut milk
• Coconut oil

Instructions

 

• Combine the almond flour, coconut flour, baking soda, cinnamon, and nutmeg in a large bowl.
  1½ cups almond flour, ½ cup coconut flour, 1½ tsp. baking soda, 2 tbsp. ground cinnamon, 1 tsp. ground nutmeg
• Add the remaining ingredients and mix until well blended.
  ½ cup applesauce, ½ cup ghee, 2 cups carrots, 6 eggs, 2 tsp. ground ginger, ⅔ cup full-fat coconut milk
• Preheat a skillet over medium-high, and add some coconut oil.
  Coconut oil
• Pour about half a cup of pancake mixture onto the skillet, and cook on each side for about 3 minutes.
• Repeat for each pancake.

Nutrition

Calories: 735kcalCarbohydrates: 36gProtein: 21gFat: 60gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 303mgSodium: 689mgPotassium: 417mgFiber: 16gSugar: 9gVitamin A: 9215IUVitamin C: 3mgCalcium: 233mgIron: 6mg

Keyword cake, carrot, pancake

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