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+ servings
healthy carrot cake pancakes on a plate
4.17 from 6 votes

Carrot Cake Pancakes (Best Carrot Pancakes!)

Whip up a batch of these carrot cake pancakes. They are so moist and delicious and taste just like carrot cake!
Prep 20 minutes
Cook 15 minutes
Total 35 minutes
Fat 12
Carbs 44
Protein 10
Yield 8

Ingredients

Dry

Wet

Instructions

  • First, peel one large carrot. Then, use a medium cheese grater to grate your carrot. Place shredded carrot on top of 2 pieces of paper towel and squeeze as much moisture out of it as you can. Measure shredded carrot, you'll want about 1/2 cup.
    shredded carrots in a white bowl.
  • Transfer shredded carrot into a medium bowl. Add the rest of the dry ingredients and mix.
    a white bowl with carrots and flour in it.
  • Then, in a large bowl, whisk together 2 eggs. Add applesauce, almond milk, maple syrup, and vanilla extract and mix.
  • Transfer dry ingredients into wet and mix. Finally, add in melted coconut oil and mix again.
    carrot soup in a white bowl with carrots.
  • Heat a large skillet to low/medium heat. Spray with coconut oil cooking spray.
  • Use a 1/3 cup scooper to scoop batter onto skillet. Cook each side for around 3 minutes or until golden brown.
  • Serve with maple syrup and your favorite nut butter!

Tips & Notes

  • AP gluten-free flour: feel free to use regular all-purpose flour if you do not need to keep this recipe gluten-free.

Watch it

Nutrition Facts

Calories: 323kcal | Carbohydrates: 44g | Protein: 10g | Fat: 12g | Fiber: 5g | Sugar: 10g