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.
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.
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
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.
“Cream Cheese” Drizzle:
- 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
Prepare the cream cheese drizzle first:
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.
Mix the lemon juice into the coconut milk and allow to sit for at least 5 minutes
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.
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.
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.
Serve right away, topped with the cream cheese drizzle and chopped walnuts if desired. Enjoy!
*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.
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