Today is the final day of “Healthy Food, Healthy You” month, and these Carrot Cake Pancakes from Julie & Maddie are a perfect finish. Their recipes are wonderful — enjoy this one! ~Amber
Hello from Dessert Now, Dinner Later readers! We’re Julie and Maddie from Tastes of Lizzy T, a mother-and-daughter duo who love cooking and baking together. While we enjoy sweets, we also focus on clean, grain-free, and lower-sugar meals. Starting the day with a healthy breakfast helps us keep better habits all day long, and pancakes are one of our favorite ways to do that.
Pancakes were the first thing we wanted to adapt when we shifted to cleaner eating eight months ago. We needed a recipe that tasted great without relying on refined flours or lots of sugar. These Carrot Cake Pancakes answered that need: they’re satisfying, flavorful, and packed with wholesome ingredients.
What makes these pancakes special is their combination of almond and coconut flour, keeping them grain-free, while shredded carrots add moisture and a subtle sweetness. The recipe is flexible: use ghee or your favorite butter, and sweeten with maple syrup, agave, or unsweetened applesauce depending on your preference. The warm spices—cinnamon, ginger, and nutmeg—give them that carrot-cake flavor you’ll recognize, yet they still feel like a wholesome morning meal.
We hope you enjoy these as much as we do. We’ll be sharing more clean recipes, so if you like this style of cooking, follow along for updates and more ideas.
Some of our other favorite pancake recipes:
- Protein Pancakes
- Buckwheat Pancakes
- Hearty Whole Grain Waffles
Carrot Cake Pancakes
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Ingredients
- 1 ½ cups almond flour (180 g)
- ⅓ cup coconut flour (80 g)
- ½ cup ghee or butter (113 g)
- ½ cup applesauce or agave or maple syrup (122 g)
- 6 eggs
- ½ teaspoon salt
- 1 ½ teaspoons baking soda
- 2 tablespoons cinnamon
- 2 ½ teaspoons ginger
- 1 ½ teaspoons nutmeg
- ⅔ cup coconut milk (159 ml)
- 2 cups finely shredded or chopped carrots (226 g)
Instructions
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In a large bowl, combine all ingredients and mix until well blended. The batter will be thick.
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Heat a pancake pan or griddle to medium-high (about 300°F). Lightly spray or grease the surface.
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Ladle roughly ½ cup of batter per pancake onto the hot griddle. Cook about 2½ minutes on the first side, then flip carefully. If they won’t flip easily, allow a little more time to cook.
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Cook another 2½ minutes on the second side, or until cooked through.
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This makes about 16 pancakes (4½ inches each). Serve plain or with butter and syrup as you like.
Notes
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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