What makes for the best carrot cake?  I think it’s coconut!  I liked these pancakes so much I made them for days in a row..and nobody complained.  They are fluffy and hearty at the same time.  And delicious.

Coconut Carrot Cake Pancakes
Recipe type: Breakfast, Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 4 eggs
  • 1.5 cps shredded carrots
  • ⅓ flour (I used spelt)
  • ⅓ cup spelt flakes (or large flake oatmeal)
  • ⅓ cup shredded coconut (unsweetened)
  • 2 T coconut oil
  • 2 T chia seeds (white, whole)
  • 1 t baking powder
  • pinch of sea salt
  1. puree the eggs and the carrots and coconut oil together (I used a magic bullet, but a blender or immersion blender would do just fine)
  2. in a large bowl, combine all other ingredients EXCEPT the shredded coconut
  3. fold liquid into flour mixture until combined
  4. fold in coconut
  5. cook over medium, flipping when the top is bubbly

Make an easy 2 second syrup alternative:

  • combine yogurt with vanilla stevia to taste–it’s healthier than syrup!
    Top with some nuts for an extra ‘carrot cake’ taste.  Enjoy!  

Just in case you needed a few more reasons to eat these…

  • whole eggs provide complete usable protein
  • good source of B vitamins–destress with breakfast!
  • sneaking some veggies into breakfast–yes, you should!
  • chia seeds provide some Omega 3’s, and a great source of fiber and antioxidants
  • coconut oil=healthy fats

Look at this delicious texture!

Lauren Breuer

Author Lauren Breuer

More posts by Lauren Breuer

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