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Paleo Carrot Cake Pancakes

Author: Michele
Servings: 8 pancakes
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!
5 from 2 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins


  • 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 - can use coconut milk instead)
  • 1.5 cups Shredded Carrots
  • 1 cup Raisins
  • 1/2 cup Chopped Dried Pineapple (optional)


  • 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.
Course: Breakfast
Cuisine: American
Keyword: aip stage 2 reintro, breakfast, dairy free, freezer, gluten free, Paleo, pancakes
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !