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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, 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 @TheRoastedRoot on Instagram!

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

Yield: 10 pancakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Grain-free paleo pancakes made with all the carrot cake goodies for a treat of a breakfast

Instructions

  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.
Nutrition Information
Yield 10 Serving Size 1 of 10
Amount Per Serving Calories 175Total Fat 9gUnsaturated Fat 0gCarbohydrates 18gFiber 3gSugar 9gProtein 4g

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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