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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!

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


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


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


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.


Lastly, add raisins and carrots and mix well again.


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


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.


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


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.


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