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Paleo Carrot Cake Pancakes Recipe

Paleo Carrot Cake Pancakes

  • Author: Michele Spring
  • 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!


Scale

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

  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

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