These Pecan Carrot Cake Pancakes are a healthier alternative to carrot cake while keeping the same delightfully sweet flavor. And as a bonus, you’re getting a full serving of veggies with your breakfast!
This recipe uses a combination of three flours: almond, coconut, and arrowroot. Almond and coconut flours are naturally sweet, Paleo-friendly alternatives to wheat flour, while arrowroot flour helps thicken the batter. Without the gluten of wheat flours, these pancakes have extra eggs added to give them more fluffiness and consistency.
To make the pancakes, start by whisking the wet ingredients together, and combine the dry ingredients separately. Pour wet into dry and mix until just combined. Pour onto a hot pan greased with coconut oil and cook until golden brown and crispy.
Enjoy topped with coconut and pecans, or try different toppings such as sliced bananas or creamy almond butter for a bit of extra sweetness and texture.
Tips:
- If cooking for one person, cut ingredients in half or save the extras and warm them in the toaster.
- Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
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Carrot Cake Pancakes
- Recipe by: Jess Case
- Serves: 10
- Meal: Breakfast
- Serves: 10
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients
3 tbsp coconut oil
1 cups carrots, grated, plus some for garnish
4 eggs (AIP - omit egg whites)
1 tbsp raw honey
1 cups canned coconut milk, full fat
1 tsp vanilla extract
2 1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ginger
1/8 tsp allspice (AIP - include with caution)
1/4 cups coconut flour
1/4 cups almond flour
1/2 cups arrowroot flour
1/4 tsp baking soda
1/4 tsp baking powder
1/2 cups unsweetened shredded coconut, plus more for garnish
1/2 cups toasted pecans, crushed, for garnish
Directions
Whisk eggs, coconut milk, honey, carrots, shredded coconut, and vanilla extract in a large measuring glass or bowl until very smooth.
Using a separate bowl, combine coconut flour, almond flour, arrowroot flour, baking soda, baking powder, cinnamon, and nutmeg. Pour the wet ingredients into the dry ingredients and whisk until a smooth batter forms.
Using a separate bowl, combine coconut flour, almond flour, arrowroot flour, baking soda, baking powder, cinnamon, and nutmeg. Pour the wet ingredients into the dry ingredients and whisk until a smooth batter forms.
Stack pancakes. Sprinkle with pecans, coconut, and carrot and serve warm.
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