Paleo Carrot Cake Pancakes

Paleo Carrot Cake Pancakes

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.



  • 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


  • chopped walnuts
  • raisins
  • pure maple syrup


  1. Add all ingredients except the last three (carrot, coconut, raisins) to a blender and blend until well-combined and smooth.
  2. Fold in the last three ingredients and allow batter to sit 15 minutes. This process will help thicken the batter.
  3. 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.
  4. 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
  5. Serve pancakes with choice of grass-fed butter, chopped walnuts, raisins, almond butter, and/or pure maple syrup.

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