Hello healthy whole wheat carrot cake pancakes!
I am SUCH a carrot cake fan over here. One of my fave types of cake all year round! Spring feels like it is here (finally) and I figured it was time for a carrot cake recipe. I know so many of us are cooking at home a lot these days so I wanted to create a delicious brunch recipe that we can enjoy any day of the week. Since they are made from scratch, there is a little more love that has to go into them... but I promise they are worth it! They are FLUFFY, dense, delicious and so easy. Nothing too complicated over here as usual. We really enjoyed them this past weekend and I hope you love them too!
For this recipe, I used three Inspired Organics staples - pure Vermont maple syrup, unrefined coconut oil and toasted coconut chips for toppings. I also love those coconut chips to snack on or to put in my morning yogurt! They are very good. Inspired Organics is my go-to for kitchen and pantry staples. All of their products are amazing quality and delish. I have been using them for years! To find near you, check out their store locator.
Here is what you need:
- Eggs - I have not tested "flax eggs"
- Almond Milk - Any other nut milk or regular milk can work too.
- Maple Syrup - For mixing in and topping!
- Coconut Oil - Melted for mixing in and for cooking in the pan.
- Whole Wheat Pastry Flour - GF Oat flour would work great here too if you are looking for a gluten-free option. I can imagine regular flour would work as well. I have not tested though.
- Baking Powder
- Spices - Cinnamon and Nutmeg go very well here. If you do not have nutmeg, double the cinnamon or add allspice.
- Shredded Carrots - You can shred from a large carrot stalk or you can buy pre-shredded. I bought the pre-shredded (like the ones you would buy for salads).
- Raisins - Such a raisin fan with carrot cake! If you do not like raisins, omit. White Chocolate chips would also be amazing in place if you want it to be more decadent.
- Toasted Coconut Chips - I love these as a crunchy topping!
- Other - I also used silicon circle pancake molds that made these perfect circles! You can find them on Amazon here.
This makes 4 super THICK pancakes or 8 thinner ones. Ideally for serving 2 people. Double the recipe if you are making for more.
Check out a video of this recipe on my IGTV here!
Ingredients;
Directions:
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!!
Thank you to Inspired Organics for partnering with me on the development of this recipe! I love working with brands that help me and my community eat well!