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.
…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.
Perhaps 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.
Perhaps 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..
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.
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.
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:
- Carrot Cake Overnight Oats
- Paleo Carrot Cake Banana Bread
- Carrot Cake Fat Balls
- Grain-Free Parsnip Carrot Cake
- Paleo Carrot Cake
Cheers to carrot cake everything!!
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Paleo Carrot Cake Pancakes
Ingredients
- 4 large eggs
- 1 cup full-fat canned coconut milk
- 1/4 cup pure maple syrup or honey
- 1 teaspoon pure vanilla extract
- 1/2 cup + 1 TBL coconut flour
- 1/4 cup tapioca flour or arrowroot flour
- 1/4 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon sea salt
- 1 large carrot peeled and grated (1/2 heaping cup)
- 1/2 cup unsweetened shredded coconut
- 1/2 cup raisins
For Serving:
- chopped walnuts
- raisins
- pure maple syrup
Instructions
- Add all ingredients except the last three (carrot, coconut, raisins) to a blender and blend until well-combined and smooth.
- Fold in the last three ingredients and allow batter to sit 15 minutes. This process will help thicken the batter.
- 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.
- 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
- Serve pancakes with choice of grass-fed butter, chopped walnuts, raisins, almond butter, and/or pure maple syrup.
Nutrition
Loved these delicious pancakes, real taste of carrot cake to start the morning, so yummy 😋
I’m so thrilled you like them, Angela! Thanks for the sweet note! xoxo
These pancakes are delicious! My family of 6 all loved them! I grated the carrots on a medium sized microplane so they were small and I believe helped keep the pancakes light and fluffy. Thank you very much!
My pleasure, Erin! I’m so happy you and your family like the pancakes! This is my favorite recipe for pancakes on my site, so I’m thrilled you enjoy them 😀 xoxo
I have made MANY pancake recipes since the beginning of 2020…. and these have been by far one of my top 3 favorite recipes. SO GOOD!!! I cut the recipe in half too, but now wish I made a full batch to freeze the leftovers!
Sarah!! I’m so thrilled to hear it! These pancakes are my favorite I’ve posted…I’m so happy you enjoy them too! Thank you for the sweet note and the support! 😀
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 ?
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 😀
These look great. I love carrot cake! But I don’t see the calorie or card count in your blog. Can you tell what they are?
OMG look amazing!!! I can substitute de tapioca flour for almond flour??
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!
Love the pancakes! Yummy Delicious.
Thanks for sharing the recipe Julia.
I’m ho happy you like them, Ananya! 😀
Made these yesterday for a special Easter breakfast and they were delicious! The whole family loved them. Will definitely make them more often.
Love this recipe!
Thank you, Grace!
Hi Would this recipe work with flax eggs? Thank you looks amazing!
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
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!
Yaaaas! I’ve been carrot caking the crap out of my recipes lately. It’s just the greatest! xo
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. 🙂
Yaaaaas they’re soooo good! I hope you love them, Kasey! xo
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.
Hi Paula,
Is it this recipe for banana pancakes you’re looking for? https://www.theroastedroot.net/bananas-foster-banana-pancakes-gluten-free/ So glad you’re enjoying my recipes…let me know if you have any other questions! xo
These pancakes look so insanely delicious!! Also these photos are beautiful Julia 🙂
Thank you, Sarah! Hope you try them! xo