Carrot Cake Pancakes

Grain and gluten free carrot cake pancakes
I feel the need to apologize for yet another pancake recipe. I counted and it’s my 10th one…

And yet pancakes are so awesome (especially this one that tastes like a carrot cake!) that, on second thought, I’m going to retract that apology.

What makes pancakes so great? First, they are super quick to make. Mix up the batter, throw it on the griddle, flip and boom you’re done.

Second, these grain and gluten free pancakes are really satisfying and filling, like you’re really eating cake, without actually eating anything unhealthy. (Just don’t overdo it on the maple syrup!)

This could honestly be served for dessert.

Thirdly, carrot cake is one of the best cakes ever invented (after chocolate, of course) so who wouldn’t want to eat it for breakfast?

I could go on with this list, but I’d rather finish eating my pancakes. Go make some of your own!

Carrot Cake Pancakes
A Recipe by Diana Keuilian
5.0 from 1 reviews

Prep time
Cook time
Total time
INGREDIENTS
Serves 8

INSTRUCTIONS

  1. Preheat a griddle or skillet over medium heat. Lightly grease with coconut oil.
  2. In a small bowl combine the coconut flour, arrowroot, baking powder and salt.
  3. In a medium bowl whisk the eggs. Add the coconut milk, oil, palm sugar, maple syrup, orange zest and juice, and ginger. Mix well.
  4. Add the dry ingredients to the wet ones and mix until combined. Stir in the grated carrot, chopped pecans and raisins.
  5. Pour the batter by ¼ cup scoops on the preheated griddle. Once bubbles form, flip the pancake to cook the other side. Serve warm with pure maple syrup. *For fluffier pancakes: cover the pancakes with a lid as they cook.
NUTRITION

Serving size: ⅛     Calories: 309     Fat: 21     Carbohydrates: 23     Sugar: 7     Sodium: 321     Fiber: 4     Protein: 7    
Grain and gluten free carrot cake pancakes

Enjoy!

Comments

  • Elizabeth Dulebohn May 22, 2014 at 5:39 pm

    Made these last night, only used can of coconut cream as no “milk” was available. Nom, nom, yummy , yummy. I did end up cooking them in the Belgian waffle iron as they were tending burn in the skillet =]. Best deal? Putting waffles in the toaster this morning to crisp them! Whee! I will put more ginger in them next time cause ME loves ginger!

    • Diana May 22, 2014 at 7:23 pm

      Hi Elizabeth,
      Awesome, so glad you liked these pancakes! Yum, turning these into crispy waffles sounds amazing — great idea 🙂

  • Michelle February 8, 2015 at 1:40 pm

    I just saw that they sell a sap made from coconut palm sugar very similar to maple syrup. Wondering if you have ever used it in your recipes and if it would be a good replacement for a lower glycemic sweetness.

    • Diana February 17, 2015 at 8:40 pm

      Hi Michelle,

      Yes I use coconut nectar in some of my recipes and it can be used in exchange for pure maple syrup in my recipes. Happy Cooking 🙂

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