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+ servings

Carrot Cake Pancakes

Course Breakfast, Dessert, Snack
Cuisine Paleo, Primal
Cook Time 30 minutes
Total Time 30 minutes
Servings 8 pancakes
Calories 161 kcal


  • 3 Eggs
  • 2 Carrots (about 1 cup)
  • 1/2 cup Coconut Milk (full fat)
  • 1/2 cup Almond Flour
  • 2 tbsp Coconut Oil
  • 2 tbsp Coconut Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Ground Clove
  • 1/4 tsp Ground Allspice
  • 1/2 tsp Ground Ginger
  • Coconut Oil
  • Maple Syrup


  1. In a large mixing bowl, mix together the dry ingredients; coconut flour, almond flour, baking powder, baking soda, salt, and the spices.
  2. In a separate bowl, mix together the wet ingredients; carrots, eggs, coconut milk, and coconut oil. Stir well to combine.
  3. Add the wet ingredients to the dry ingredients.
  4. Heat a nonstick skillet over medium heat. Add enough coconut oil to coat the surface.
  5. Add about ¼ cup of batter to the hot skillet. Press down gently to spread it a bit.
  6. Cook about 3-4 minutes on each side, or until the pancake is cooked through.
  7. Set aside. Add a little more coconut oil to the skillet, as needed and cook the remaining pancakes.
  8. Serve pancakes with maple syrup.
Nutrition Facts
Carrot Cake Pancakes
Amount Per Serving
Calories 161 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.3g
Sodium 185mg8%
Potassium 116mg3%
Carbohydrates 6g2%
Fiber 4g17%
Sugar 2g2%
Protein 4g8%
Vitamin A 5IU0%
Vitamin C 0.3mg0%
Calcium 60mg6%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.