Moist and fluffy coconut flour paleo carrot cake pancakes made with coconut flour, coconut milk, and pure maple syrup. These flavor-infused carrot cake pancakes are perfect for a slow weekend breakfast, or double as a healthy snack.

Paleo Carrot Cake Pancakes - grain-free, refined sugar-free, dairy-free, and healthy! These paleo pancakes taste like dessert for breakfast

…Also known as that time we did a mash up of carrot cake and pancakes and called it breakfast.

Sometimes you need to begin the week with something irresistible to let the weekend spill over just a little longer.

Perhaps you need a different flavor to change up routine and make you feel funky fresh. Sometimes you need a place to put a vegetable to ensure your children nuggets consume a vitamin or two.

Perhaps you need paleo carrot cake pancakes to remind you you’re free to do as you please while still making wise decisions. 

We’re gluttons for healthy hedonistic breakfasts.

We’re no stranger to grain-free and gluten-free pancakes on this site.  It recently dawned on me that I made coconut flour pancakes for the first time seven years ago. Since then, I have posted Lemon Poppy Seed Coconut Flour Pancakes, Fluffy Citrus Coconut Flour Pancakes, Lemon Ricotta Coconut Flour Pancakes , Blueberry Coconut Flour Pancakes for One, and Fluffy Apple Walnut Pancakes.

And the party keeps on going..

Paleo Carrot Cake Pancakes made with coconut flour. Grain-Free, Refined Sugar-Free, Dairy-free, and healthy!

Healthy Paleo Carrot Cake Pancakes made with coconut flour and pure maple syrup. This healthy pancake recipe is grain-free, refined sugar-free, dairy-free, and delicious.

I used my Basic Fluffy Coconut Flour Pancakes recipe as the base for this carrot cake edition. I simply added shredded coconut, carrot, cinnamon, and raisins to make these pancakes taste like the much coveted classic carrot cake.

Serve them up with a pat of butter and pure maple syrup, and/or top them with chopped walnuts and raisins for a real good time.

Paleo Carrot Cake Pancakes made grain-free with coconut flour. This healthy pancake recipe is refined sugar-free, dairy-free, and delcious.

Can I Substitute the Coconut Flour?:

Because coconut flour is its own animal when it comes to grain-free flours, I don’t recommend trying to replace it with any other flour, as it absorbs 4 x more liquid than most other flours. If you prefer almond flour over coconut flour, you can instead use my recipe for Almond Flour Pancakes as the base, and add the carrot cake ingredients from there.

As usual, the pancake batter prep is a breeze. Simply add all ingredients for the base to a blender, blend, and then fold in the shredded coconut, carrot, and raisins. Cook them up on the trusty griddle, and you have yourself a healthy grain-free cake-for-breakfast situation.

Paleo Carrot Cake Pancakes - grain-free, refined sugar-free, dairy-free, made with coconut flour and pure maple syrup for a gluten-free breakfast that tastes like dessert!

And if you’re like me and you’ve been itching for ALL THE CARROT CAKE lately, I’ve gotchu, boo.

Here are some additional..

Healthy Carrot Cake Recipes:

Cheers to carrot cake everything!!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

close up stack of paleo carrot cake pancakes with honey being drizzled on top

Paleo Carrot Cake Pancakes

4.41 from 10 votes
Grain-free paleo pancakes made with all the carrot cake goodies for a treat of a breakfast
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 10 pancakes


For Serving:


  • Add all ingredients except the last three (carrot, coconut, raisins) to a blender and blend until well-combined and smooth.
  • Fold in the last three ingredients and allow batter to sit 15 minutes. This process will help thicken the batter.
  • Heat 1 to 2 tablespoons of coconut oil in a large non-stick skillet (enough to generously coat the surface) over medium-low heat. Wait a few minutes for the skillet to warm up all the way.
  • Measure a 1/4 cup of batter and pour onto the hot skillet. If necessary, use your finger to spread the batter into a perfect circle. Cook 3 to 4 minutes, until pancake is golden-brown on the first side. Carefully flip and cook another 3 to 4 minutes, or until pancake is cooked through. Repeat for remaining batter
  • Serve pancakes with choice of grass-fed butter, chopped walnuts, raisins, almond butter, and/or pure maple syrup.


Serving: 1of 10 · Calories: 175kcal · Carbohydrates: 18g · Protein: 4g · Fat: 9g · Fiber: 3g · Sugar: 9g
Author: Julia
Course: Breakfast
Cuisine: American
Keyword: carrot cake, carrot cake pancakes, gluten free, grain free, paleo, paleo pancakes
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Collage for carrot cake pancakes

Paleo Carrot Cake Pancakes - grain-free, refined sugar-free, dairy-free, gluten-free pancakes made with coconut flour for a healthy breakfast.

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living,, etc.

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Questions and Reviews

  1. Julia, My family likes banana pancakes and I am pretty sure you posted a recipe for that very item. Now I can’t seem to find it in your posts. Can you help me?

    All who I served your oatmeal cookies w brown rice flour gave high compliments! Thanks for easy and delicious recipes. I am starting to like to cook again BC of your blog.

  2. WOW! Going to my kitchen NOW! There has never been a moment where I wanted pancakes from looking at a picture up until now! You are gooood Julia. 🙂

  3. You are the QUEEN of sexy pancake shots. Seriously, you’ve even got the coffee steaming in the background. You’re such a fucking pro. 😉

    I’ve been craving carrot cake like nobody’s business lately and these cakes look like the perfect cure. So good!

    1. Hi Patricia,

      While I haven’t yet tried the recipe using flax eggs, I don’t think it will work. In my experience, grain-free pancakes require eggs to hold together. You can definitely get away with using flax eggs when using a grain-based flour (like GF all-purpose flour, or regular all-purpose flour), but I haven’t had any luck with eggless grain-free pancakes. Definitely let me know if you end up trying it anyway! Hope this helps! xo

  4. Made these yesterday for a special Easter breakfast and they were delicious! The whole family loved them. Will definitely make them more often.

    1. Hi there! That substitution should work, just know that the pancakes won’t hold together quite as well (the tapioca flour is what helps bind them). So long as you’re careful when you flip them, you should be fine! Hope you enjoy!

  5. These look great. I love carrot cake! But I don’t see the calorie or card count in your blog. Can you tell what they are?

  6. These were unfortunately really dry for me. I added two more eggs and about 3/4C more coconut milk which helped. I also did not use tapioca flour and just had coconut flour. Do you think that was the reason? Other than that, I can imagine how yummy they are! We even added a little bit of cream cheese frosting to them ?

    1. Hi Ashton,

      Coconut flour absorbs 4 times more liquid than any other flour, so it can’t be used as a 1:1 replacement for any flour. This is why you needed more eggs and liquid. When the recipe is made as written, no additional liquid is necessary 😀

  7. I have made MANY pancake recipes since the beginning of 2020…. and these have been by far one of my top 3 favorite recipes. SO GOOD!!! I cut the recipe in half too, but now wish I made a full batch to freeze the leftovers!

    1. Sarah!! I’m so thrilled to hear it! These pancakes are my favorite I’ve posted…I’m so happy you enjoy them too! Thank you for the sweet note and the support! 😀

  8. These pancakes are delicious! My family of 6 all loved them! I grated the carrots on a medium sized microplane so they were small and I believe helped keep the pancakes light and fluffy. Thank you very much!

    1. My pleasure, Erin! I’m so happy you and your family like the pancakes! This is my favorite recipe for pancakes on my site, so I’m thrilled you enjoy them 😀 xoxo