These Paleo Carrot Cake Pancakes are a cakey, delicious addition to your morning. Whether it’s for a leisurely weekend brunch or a crazy busy weekday morning, you’ll love this gluten-free and dairy-free breakfast recipe!

Did you know I’m not the only aspiring-chef in the family?

My husband Erik ALSO loves to cook.

He typically makes breakfast each day and then will do a lot of weekend dinners too. I know, I’m lucky 🙂 Definitely NOT complaining!

Why Carrot Cake Pancakes

These Paleo Carrot Cake Pancakes were a creation of his that he conjured up after getting incredibly bored of the regular pancakes we’d been eating. He and the kids had had a gluten-free carrot cake pancake mix while on our backpacking trip this summer (I was on AIP so I did not partake), but they loved it so much they wanted to recreate it.

I have to say he did a darn good job, and these are amazing. Carrot Cake is my favorite dessert as my late mother always served it to me for my birthdays, so I have fond memories. Making it into a pancake is just sheer genius.

These pancakes are perfect for these cool fall mornings we’ve been having, but I wouldn’t say they have to be a fall-only kind of thing.

Freezing for Later (Like Crazy Busy Weekday Mornings)

These freeze well, so if you’re like us and rely on pancakes and waffles as an easy way to make it through CRAZY fast mornings before school, follow these steps to make mornings so much more fun:

1. Make up a double or triple batch of the recipe below
2. Lay the pancakes flat on a baking sheet.
3. Place the baking sheet in the freezer until the pancakes are frozen (a few hours).
4. Remove from the freezer and put the pancakes into a gallon-sized Ziploc bag (or several) and then put back in the freezer.

When it comes time to eat them you can thaw overnight and then put in the toaster oven or put them in the microwave for 10-20 seconds.

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Paleo Carrot Cake Recipe

Paleo Carrot Cake Pancakes

★★★★★ 5 from 1 reviews

• Author: Michele Spring
• Prep Time: 15 min
• Cook Time: 20 min
• Total Time: 35 minutes
• Yield: 8-10 pancakes
• Category: Breakfast
• Method: Stove
• Cuisine: American

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Description

These Paleo Carrot Cake Pancakes are a cakey, delicious addition to your morning. Whether it’s for a leisurely weekend brunch or a crazy busy weekday morning, you’ll love this gluten-free and dairy-free breakfast recipe!

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Ingredients

• 1.5 cups Almond Flour
• 1/2 cup Coconut Flour
• 1/2 cup Tapioca Flour
• 2 tbs Coconut Oil, melted (plus more for pan)
• 4 Eggs
• 1.5 tsp Baking Soda
• 1 tsp Baking Powder (this is the corn-free brand I use)
• 1/2 tsp Sea Salt
• 1 Tbs Cinnamon
• 1 tsp Nutmeg
• 2 tsp Ground Ginger
• 1.5 cup Almond Milk (more if needed to get the right consistency)
• 1.5 cups Shredded Carrots
• 1 cup Raisins
• 1/2 cup Chopped Dried Pineapple (optional)

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Instructions

1. Combine and blend everything except the carrots, raisins, and pineapple.
2. Fold in carrots, raisins, and pineapple.
3. Heat a cast iron pan over medium-low heat and melt a few teaspoons of coconut oil to coat.
4. Place dollops of batter in the pan and cook for approximately 5 min per side. They take longer than normal pancakes, as they are more cakey.

Keywords: breakfast, Paleo, gluten free, dairy free, pancakes, freezer

Make Paleo easier, faster, less expensive, and way more fun with all the resources in my Freebie Library! Click on the picture to find out how to access it.