Print Options:

Healthy Carrot Cake Pancakes

Yields1 ServingPrep Time10 minsCook Time10 minsTotal Time20 mins

Whole Wheat Carrot Cake Pancakes

 2 Eggs
 ½ cup Almond Milk
 1 tbsp Coconut Oil, melted and cooled
 1 tbsp Maple Syrup
 ¾ cup Whole Wheat Pastry Flour
 ½ tsp Baking Powder
 ½ tsp Cinnamon
 ½ tsp Nutmeg
 ½ cup Shredded Carrots
 ¼ cup Seedless Raisins
 More coconut oil for cooking (about 1 -2 tbsp)
 More Maple Syrup for drizzling!
 Coconut Chips for Topping!
1

Add coconut oil to a small microwave-safe bowl. Melt for 30 seconds on medium. Let cool for 2-3 minutes.

2

In the meantime, whisk 2 eggs in a mixing bowl very well. Add in almond milk and maple syrup. Mix well.

3

When coconut oil is slightly cooled down, mix it in.

4

Fold in dry ingredients (flour, baking powder, spices). Use a spatula to mix very well together and get all the flour from the sides of the mixing bowl.

5

Lastly, add raisins and carrots and mix well again.

6

In a large pan, heat coconut oil on medium-high. Grease pancake molds and place them in the pan when the oil is hot.

7

Pour pancake batter into the molds. Let cook for 4-5 minutes until the edges are brown and you can see bubbles come through the top. This may take less time if you are making thin pancakes.

8

Remove molds and flip. Let them cook for half the time of the second side.

9

Remove from heat. Repeat steps 6-8 until all the batter is gone.

*I made 4 super thick pancakes so I was done in 2 rounds.

10

Plate the pancakes sprinkle coconut chips on top and drizzle maple syrup. Cut and enjoy!!