Paleo Carrot Cake Pancakes

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. Sometimes 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. Sometimes 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, Fluffy Apple Walnut Pancakes.

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.

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. I recently posted this Carrot Cake Overnight Oats , Paleo Carrot Cake Banana Bread, Carrot Cake Fat Balls, and Grain-Free Parsnip Carrot Cake …and you can also dig my straight up Paleo Carrot Cake  recipe if you want the real deal.

Cheers to carrot cake errthang!!

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

Paleo Carrot Cake Pancakes

Servings: 10 pancakes
Author: Julia


For Serving:


  1. Add all ingredients except the last three (carrot, coconut, raisins) to a blender and blend until well-combined and smooth.

  2. Fold in the last three ingredients and allow batter to sit 15 minutes. This process will help thicken the batter.

  3. 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.

  4. 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

  5. Serve pancakes with choice of grass-fed butter, chopped walnuts, raisins, almond butter, and/or pure maple syrup.

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


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  1. Pingback: Paleo Carrot Cake Pancakes | Nutrition & food

  2. Paula Hughes

    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.

  3. Kasey

    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. 🙂

  4. Sarah @ Making Thyme for Health

    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. Julia Post author

      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

  5. Elizabeth

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

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    1. Julia Post author

      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!

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  12. Ashton

    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. Julia Post author

      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 😀

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