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Paleo Carrot Cake Pancakes

These Paleo Carrot Cake Pancakes are fluffy, moist, and packed with flavor! A delightful breakfast that feels like dessert.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: Paleo
Keyword: Gluten-Free, Grain-Free, Healthy
Servings: 4 servings

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 coconut flour plus 1 tablespoon
  • 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
  • Chopped walnuts (for topping)
  • Pure maple syrup (for serving)

Instructions

  • Start by gathering all your ingredients and measuring them out. This will make the cooking process smoother and more enjoyable.
  • In a mixing bowl, whisk together the 4 large eggs, 1 cup of full-fat canned coconut milk, 1/4 cup of pure maple syrup (or honey), and 1 teaspoon of pure vanilla extract until well combined.
  • In a separate bowl, combine 1/2 cup + 1 tablespoon of coconut flour, 1/4 cup of tapioca flour, 1/4 teaspoon of baking soda, 2 teaspoons of ground cinnamon, and 1/4 teaspoon of sea salt. Mix the dry ingredients thoroughly.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  • Fold in the grated carrot, 1/2 cup of unsweetened shredded coconut, and 1/2 cup of raisins until evenly distributed throughout the batter.
  • Place a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil or a cooking spray of your choice.
  • Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then carefully flip and cook for an additional 2-3 minutes or until golden brown.
  • Stack your pancakes on a plate, top with chopped walnuts, and drizzle with pure maple syrup. Enjoy your delicious Paleo Carrot Cake Pancakes warm!

Equipment

  • Mixing Bowls
  • Whisk
  • Grater
  • Non-stick skillet or griddle
  • Spatula

Notes

  • These pancakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
  • To rewarm, simply place them in a toaster or microwave for a few seconds until heated through.
  • You can freeze pancakes for longer storage—just make sure to separate each pancake with parchment paper.