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:
- Make up a double or triple batch of the recipe below
- Lay the pancakes flat on a baking sheet.
- Place the baking sheet in the freezer until the pancakes are frozen (a few hours).
- 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
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Paleo Carrot Cake Pancakes
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 minutes
- Yield: 8-10 pancakes 1x
- Category: Breakfast
- Method: Stove
- Cuisine: American
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!
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)
Instructions
- Combine and blend everything except the carrots, raisins, and pineapple.
- Fold in carrots, raisins, and pineapple.
- Heat a cast iron pan over medium-low heat and melt a few teaspoons of coconut oil to coat.
- 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
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Wowzer! Those look and sound amazing! Where did you go backpacking?
★★★★★
Thanks Tessa! We went to Golden Gate Canyon State Park here in Colorado. So much fun!
Michele,
THANK YOU for another amazing recipe!!
We just spent a week in Breckenridge conquering two more fourteeners and I made these AMAZING pancakes for us, we used carrots fresh from our friends garden. Everyone absolutely loved them, so yummy. We used the extras to make pancake breakfast sandwiches ( egg and turkey sausage between two pancakes) the two days we hiked our fourteeners. (Quandary and Mount Sherman). What a perfect breakfast before our hikes. These gave us the energy we needed.
★★★★★
Oh yum! What a great idea for the breakfast sandwiches! And hope you stayed warm doing those fourteeners! 🙂