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Carrot Cake Pancakes

Carrot Cake Pancakes

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 doesn’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

Servings SERVES: 4Preparation time PREP: 15 min.Cooking time COOK: 24 min.


Protein: 21g / %

Carbs: 29g / %

Fat: 72g / %

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 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;
  • 2/3 cup full-fat coconut milk;
  • Coconut oil;
Pancake 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 a 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.