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3.28.19

Paleo Carrot Cake Pancakes with Cream “Cheese” Drizzle

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These fluffy, sweet spiced carrot cake pancakes have a dairy-free drizzle that tastes just like a cream cheese icing!  They’re made with coconut flour and sweetened with coconut sugar for a healthier take on a Spring breakfast treat.  Gluten-free, dairy-free, refined sugar free, and paleo friendly.

These fluffy, sweet spiced carrot cake pancakes have a dairy-free drizzle that tastes just like a cream cheese icing!  They're made with coconut flour and sweetened with coconut sugar for a healthier take on a Spring breakfast treat.  Gluten-free, dairy-free, refined sugar free, and paleo friendly.

It’s officially Spring and that means all things carrot cake are in season!  Since I already have this epic carrot layer cake, carrot cake cupcakes, and a carrot coffee cake, pancakes just seemed like the perfect next step.

I admit that I’m not the biggest pancakes person in general.  When I do make pancakes for myself, I like to make them “special” and “fun” and these carrot cake ones totally fit the bill.

They’re sweetly spiced, moist and fluffy, and have a drizzle that tastes just like cream cheese frosting – I was sold with the first drizzle!

I based these pancakes loosely off of my “buttermilk” pancakes, which means they’re made with coconut and tapioca flour, and, without the drizzle, nut free.

I tend to go for coconut flour over almond flour when it comes to pancakes – which is unusual because I gravitate toward almond flour for basically everything else.

First, pancakes don’t need to rise the way muffins/cakes do, which makes coconut flour an easier option.  Second, coconut flour pancake batter is so thick, that I feel like I have more control over the shape of the pancakes, since you basically have to spread them into shape yourself!

I always use tapioca or arrowroot in the mix as well, since it gives them the “fluff” factor that’s necessary when it comes to pancakes.

These fluffy, sweet spiced carrot cake pancakes have a dairy-free drizzle that tastes just like a cream cheese icing!  They're made with coconut flour and sweetened with coconut sugar for a healthier take on a Spring breakfast treat.  Gluten-free, dairy-free, refined sugar free, and paleo friendly.

I cook them on a lower heat setting than you typically would for pancakes, and they’re easy to flip – a big bonus for me.  Since for this version you’ll be adding lots of shredded carrots, the pancakes aren’t perfectly round.

But, any oddly shaped pancakes are easily made up for with a generous drizzle of the cream cheese icing!  I also decided to add some chopped walnuts on top of the drizzle and they were totally perfect.

These fluffy, sweet spiced carrot cake pancakes have a dairy-free drizzle that tastes just like a cream cheese icing!  They're made with coconut flour and sweetened with coconut sugar for a healthier take on a Spring breakfast treat.  Gluten-free, dairy-free, refined sugar free, and paleo friendly.

Side note – I made the icing in just about one minute in my Ninja blender – barely any cleanup and you don’t even need to soak the cashews!  The Ninja is my new favorite blender for small-batches of icing and cashew cheese – it works so much better than any larger blender or food processor.

I hope you’re ready for a fun SPRING themed breakfast treat!  Get those carrots shredded and grab a nice big non-stick skillet because it’s time to make these carrot cake pancakes – let’s go!

Paleo Carrot Cake Pancakes with Cream “Cheese” Drizzle

These fluffy, sweet spiced carrot cake pancakes have a dairy-free drizzle that tastes just like a cream cheese icing!  They're made with coconut flour and sweetened with coconut sugar for a healthier take on a Spring breakfast treat.  Gluten-free, dairy-free, refined sugar free, and paleo friendly. These fluffy, sweet spiced carrot cake pancakes have a dairy-free drizzle that tastes just like a cream cheese icing!  They're made with coconut flour and sweetened with coconut sugar for a healthier take on a Spring breakfast treat.  Gluten-free, dairy-free, refined sugar free, and paleo friendly.

Paleo Carrot Cake Pancakes with Cream "Cheese" Drizzle

These fluffy, sweet spiced carrot cake pancakes have a dairy-free drizzle that tastes just like a cream cheese icing!  They're made with coconut flour and sweetened with coconut sugar for a healthier take on a Spring breakfast treat.  Gluten-free, dairy-free, refined sugar free, and paleo friendly. 

Author: Michele Rosen
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Breakfast/brunch
Cuisine: Paleo
Servings: 10 pancakes
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4.29 from 7 votes

Ingredients

“Cream Cheese” Drizzle:

  • 1/2 cup cashews
  • 3 Tbsp coconut milk I used light
  • 3 Tbsp pure maple syrup
  • 2 tsp lemon juice
  • 1/2 tsp pure vanilla extract

Pancakes:

  • 3 eggs
  • 1/2 cup coconut milk light, or almond milk
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp organic coconut oil or ghee, liquid but near room temperature
  • 1/4 cup organic coconut sugar
  • 1 Tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/2 cup coconut flour
  • 1/4 cup tapioca flour or arrowroot
  • 1 tsp baking powder - *see note for making corn free baking powder if desired
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 Tbsp cinnamon
  • 1/4 tsp ginger
  • 1 1/2 cups shredded carrots squeezed dry with paper towels
  • Ghee or coconut oil for frying
  • Chopped walnuts to top optional

Instructions

Prepare the cream cheese drizzle first:

  1. In a small blender or food processor (I used a Ninja) blend all ingredients until a smooth, drizzly texture forms. Set aside or store in the refrigerator until ready to use. It will thicken when chilled so feel free to warm it slightly before serving.

Pancakes:

  1. Mix the lemon juice into the coconut milk and allow to sit for at least 5 minutes
  2. In a mixing bowl, combine the coconut flour, tapioca flour, baking powder*, sea salt, and spices. In a separate bowl whisk together the eggs, coconut milk/lemon juice mixture, melted ghee/coconut oil, coconut sugar, and vanilla until well combined.
  3. Slowly stir dry ingredients into wet until no flour spots show (coconut flour can be stubborn, make sure it’s mixed in.) Lastly, fold in the shredded carrots.
  4. Batter will be very thick due to the coconut flour. Heat a nonstick skillet or griddle over med/low heat and coat with coconut oil. Gently spread about 1/4 cup pancake batter into a circular shape beginning in the center. Once dry around the edges and bubbles form, flip and continue to cook until golden brown, on medium low heat, adjusting heat to avoid burning the outside while still cooking the inside. Cook in batches, adjusting heat and adding coconut oil or ghee as needed.
  5. Serve right away, topped with the cream cheese drizzle and chopped walnuts if desired. Enjoy!

Recipe Notes

*Note: to make paleo (corn free) baking powder, mix 1 tsp baking soda with 2 tsp cream of tartar. For this recipe, you’ll need 1 tsp total of this mixture.

Nutrition

Calories: 189kcal
Carbohydrates: 19g
Protein: 4g
Fat: 11g
Saturated Fat: 7g
Cholesterol: 49mg
Sodium: 180mg
Potassium: 220mg
Fiber: 3g
Sugar: 8g
Vitamin A: 3280IU
Vitamin C: 2.2mg
Calcium: 50mg
Iron: 1.5mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

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Want More Paleo Pancake Recipes?  Try One of These!

Banana Coconut Flour Pancakes

Pumpkin Pancakes

Apple Cinnamon Pancakes

Lemon Blueberry Pancakes

“Buttermilk” Pancakes

Cinnamon Roll Pancakes 

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!  

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Addison says

    March 28, 2019 at 9:29 am

    I’ve been craving all things carrot cake and these pancakes look amazing! I need to make these this weekend!

    Reply
  2. Jenny says

    March 28, 2019 at 10:14 am

    Curious what would happen if you left out the Tapioca starch and coconut sugar?

    Reply
    • Michele says

      March 28, 2019 at 10:16 am

      I believe leaving out the tapioca would be fine – a little less fluffy and more dense. The coconut sugar definitely sweetens it up so they’ll have less flavor without, but the recipe would still work.

      Reply
  3. Leanne says

    March 28, 2019 at 10:50 am

    Can you link the ninja blender you use for the small batche of icing you made. The vitamix is just to big to mix that small amount of nuts?

    Reply
  4. Kathy Ray says

    March 28, 2019 at 10:18 pm

    I’m allergic to cashews. What can I use in place of them? Thank you. This looks so good…

    Reply
    • Heather Harris says

      March 29, 2019 at 4:41 pm

      I’m actually going to try this tonight with macadamia nuts!! I read on the internet somewhere that you can sub macadamias for cashews. I’ll tell you how it goes – I’m deathly allergic to cashews, which is so sad because most Paleo “cream cheese” recipes call for cashews.

      Reply
  5. Natalie says

    March 29, 2019 at 5:32 am

    5 stars
    I love the idea of carrot cake pancakes! Looks so delicious and perfect for weekend brunch!

    Reply
  6. Amber says

    March 29, 2019 at 3:11 pm

    These looks so good! Love that you put nutrition info but can you tell me the serving size per the nutrition info? Thanks!

    Reply
  7. Mindy says

    April 1, 2019 at 2:29 pm

    Could you make these as waffles?

    Reply
  8. Sara says

    April 3, 2019 at 7:36 am

    3 stars
    This recipe sounded so amazing, I couldn’t wait to try.
    My “cream cheese” drizzle didn’t turn out but whatever I blended up had great flavor!
    I have found that working with coconut flour/sugar can be very temperamental. My pancakes seemed a little dry but I will definitely try this recipe again!!!

    Reply
  9. megha says

    April 13, 2019 at 6:33 am

    3 stars
    nice recipe thank you for shearing keep it up please shear more & more recipes.

    Reply
  10. Corina says

    April 27, 2019 at 11:18 am

    5 stars
    Oooh delicious! Pancakes were the perfect moist consistency. The drizzle was more of an icing but it was absolutely decadent. These are worth the work! I used frozen riced carrots and microwaved them slightly to thaw (didn’t drain them) but followed the rest of the recipe exactly. My teenager who protests anything “healthy” reluctantly admitted she loved them. ?

    Reply
  11. JD says

    August 27, 2019 at 10:41 pm

    Is there something else I can replace tapioca flour or arrowroot with?

    Reply
  12. Sue says

    September 10, 2019 at 12:06 pm

    Can the cashew cream be frozen for later use. I’m freezing some of the left over pancakes and wondering about the cream

    Reply
  13. Christine says

    January 19, 2020 at 2:46 pm

    5 stars
    We really enjoyed this recipe. It’s a keeper!

    Reply
  14. Carol says

    October 1, 2020 at 2:52 pm

    If each pancake is 189 calories, that stack of 5 in the photo would be nearly 1000 calories! And 55 grams of fat (35 of them saturated!). In whose world is this a healthy recipe???

    Reply

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Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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