Paleo Carrot Cake Pancakes
If you’re on the hunt for a breakfast that feels indulgent but fits perfectly within a paleo lifestyle, look no further than these delightful Paleo Carrot Cake Pancakes. With the warm flavors of cinnamon and the natural sweetness of carrots and raisins, these pancakes transform a classic dessert into a nutritious morning treat. They’re fluffy, satisfying, and packed with wholesome ingredients that will keep you fueled all day long. Perfect for lazy weekend brunches or quick weekday breakfasts, these pancakes are sure to be a hit with everyone at the table.
Reasons to Love Paleo Carrot Cake Pancakes
There are countless reasons to adore these Paleo Carrot Cake Pancakes. First and foremost, they celebrate the deliciousness of carrot cake in a morning-friendly format. The combination of spices and natural sweetness makes each bite feel like a cozy hug. Additionally, they are gluten-free and grain-free, thanks to the use of coconut flour and tapioca flour. This means you can enjoy them without the bloat that often comes with traditional pancakes. Plus, they’re versatile! Top them with your favorite nut butter, drizzle with pure maple syrup, or serve them with a dollop of coconut yogurt for an extra special treat.
Ingredient Notes
- Eggs: These provide structure and moisture, making your pancakes fluffy and rich.
- Full-fat canned coconut milk: This creamy ingredient adds a delightful richness and a hint of coconut flavor.
- Pure maple syrup or honey: A natural sweetener that enhances the flavor without refined sugars.
- Pure vanilla extract: This adds depth to the flavor profile, making the pancakes taste indulgent.
- Coconut flour: A gluten-free alternative that gives the pancakes a light, airy texture.
- Tapioca flour or arrowroot flour: Helps to bind the ingredients together and adds chewiness.
- Baking soda: This leavening agent helps the pancakes rise for fluffiness.
- Ground cinnamon: A warm spice that brings the essence of carrot cake to the pancakes.
- Sea salt: Enhances all the flavors and balances the sweetness.
- Carrot: The star of this recipe! Freshly grated carrots add moisture and natural sweetness.
- Unsweetened shredded coconut: Adds texture and a hint of sweetness.
- Raisins: These contribute natural sweetness and chewy texture.
- Chopped walnuts: For a delightful crunch and nutty flavor.
What’s in the Gear List
- Mixing bowls: For combining your pancake batter.
- Whisk: To ensure your batter is smooth and well-mixed.
- Grater: For shredding the carrot finely.
- Measuring cups and spoons: To accurately measure out your ingredients.
- Non-stick skillet or griddle: For cooking your pancakes to golden perfection.
- Spatula: To flip those pancakes with ease.
Paleo Carrot Cake Pancakes in Steps
Step 1: Gather Your Ingredients
Start by measuring out all your ingredients. This makes the process smoother and ensures you have everything you need on hand.
Step 2: Prepare the Batter
In a large mixing bowl, whisk together the eggs, full-fat coconut milk, maple syrup (or honey), and vanilla extract until well combined.
Step 3: Mix the Dry Ingredients
In a separate bowl, combine the coconut flour, tapioca flour, baking soda, ground cinnamon, and sea salt. Stir to evenly distribute the dry ingredients.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Step 5: Fold in the Add-ins
Gently fold in the grated carrot, shredded coconut, raisins, and chopped walnuts until evenly distributed throughout the batter.
Step 6: Preheat Your Skillet
Heat a non-stick skillet or griddle over medium heat. You can add a little coconut oil or cooking spray to prevent sticking.
Step 7: Cook the Pancakes
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 3-4 minutes, or until bubbles form on the surface and the edges look set. Carefully flip and cook for an additional 2-3 minutes on the other side until golden brown.
Step 8: Serve and Enjoy!
Remove the pancakes from the skillet and serve warm, topped with additional walnuts, shredded coconut, and a drizzle of pure maple syrup.
How to Make It Lighter
- Use less maple syrup or honey: Reduce the sweetener by half to decrease the sugar content without sacrificing flavor.
- Substitute half of the eggs: You can use two eggs and add 1/4 cup of unsweetened applesauce for moisture while cutting down on fat.
- Use a non-stick skillet without oil: If you have a good non-stick pan, you might not need to grease it at all.
- Skip the walnuts: Omit the nuts if you prefer a lighter texture and want to reduce calorie count.
What Not to Do
- Don’t skip the resting time: Allow the batter to rest for 5-10 minutes before cooking to improve texture and fluffiness.
- Don’t use too much oil: Over-greasing the skillet can make the pancakes greasy instead of fluffy.
- Don’t rush the cooking process: Cooking on too high heat can burn the pancakes before they fully cook through.
- Don’t overmix the batter: This can lead to dense, rubbery pancakes.
Make-Ahead & Storage
These Paleo Carrot Cake Pancakes can be made ahead of time! Once cooked, let them cool completely and store them in an airtight container in the fridge for up to 3 days. You can also freeze them for longer storage. Just layer parchment paper between the pancakes to prevent sticking, and keep them in a freezer-safe bag. When you’re ready to enjoy, simply reheat in the toaster or microwave until warmed through.
Ask the Chef
Can I use almond flour instead of coconut flour?
While almond flour is a popular gluten-free alternative, it cannot be directly substituted for coconut flour due to its different absorption properties. If using almond flour, you may need to adjust the quantity and consider adding an extra egg for binding.
Can I make these pancakes vegan?
To make these pancakes vegan, you can replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water equals one egg) and use a plant-based milk instead of coconut milk. However, this might change the texture slightly.
What can I use instead of raisins?
If you’re not a fan of raisins, you can use dried cranberries, chopped dates, or even fresh blueberries for a fruity twist in your pancakes.
Can I add protein powder to the pancake batter?
Yes! You can add a scoop of your favorite protein powder to the dry ingredients for an extra protein boost. Just be sure to adjust the liquid ingredients if needed.
Cook This Next
The Last Word
These Paleo Carrot Cake Pancakes are not just a meal; they’re an experience. They capture the essence of classic carrot cake while offering a wholesome start to your day. With a fantastic balance of flavors and textures, they are sure to become a go-to recipe in your breakfast rotation. So grab your griddle, whip up a batch, and enjoy a deliciously healthy breakfast that will leave you craving more! Whether you’re serving them for brunch, enjoying them solo, or sharing with friends and family, these pancakes are destined to impress. Don’t forget to share your creations on social media and tag us—we can’t wait to see your delicious Paleo Carrot Cake Pancakes!
Paleo Carrot Cake Pancakes
Ingredients
Equipment
Method
- Start by measuring out all your ingredients. This makes the process smoother and ensures you have everything you need on hand.
- In a large mixing bowl, whisk together the eggs, full-fat coconut milk, maple syrup (or honey), and vanilla extract until well combined.
- In a separate bowl, combine the coconut flour, tapioca flour, baking soda, ground cinnamon, and sea salt. Stir to evenly distribute the dry ingredients.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Gently fold in the grated carrot, shredded coconut, raisins, and chopped walnuts until evenly distributed throughout the batter.
- Heat a non-stick skillet or griddle over medium heat. You can add a little coconut oil or cooking spray to prevent sticking.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 3-4 minutes, or until bubbles form on the surface and the edges look set. Carefully flip and cook for an additional 2-3 minutes on the other side until golden brown.
- Remove the pancakes from the skillet and serve warm, topped with additional walnuts, shredded coconut, and a drizzle of pure maple syrup.
Notes
- Make the batter ahead of time and refrigerate for quick cooking in the morning.
- Try adding different nuts or fruits for a twist on the recipe.
- Serve with your favorite toppings for a personalized touch.
