I’ve been keeping this recipe safe in my back pocket for awhile now, slyly waiting for the perfect time to post it.
Easter is coming up, my birthday is this week, and spring is in the air. It’s the perfect time.
Easter. Rabbits. Carrots. Carrot cake. I’ll never get over how strange it is that we associate certain foods with certain times of the year. That being said, I’m not complaining. There aren’t many healthy foods that I associate with Easter, when I think about it. It’s mostly just Peeps and chocolate eggs. And decorated, colored eggs, but I don’t eat those. This recipe, however, is an exception. It’s healthy, of course. 🙂
I never liked carrot cake growing up. To be honest, I don’t think I ever even tried it. I got older, though, and finally did. And now I adore it. Anything carrot cake, I’m in. Carrot cake smoothie bowls, carrot cake muffins, actual carrot cake, and obviously carrot cake pancakes. I am no longer in the stage of my life where I like things to taste artificial and so sweet that it literally gives me a headache. I like subtle sweetness, rich flavor, and lots of texture.
Then we’ve got pancakes. Pancakes will always be a classic. I don’t have them often – they’re definitely more of a special occasion kind of thing for me. Part of the reason why I never make them is because I have this OCD issue where I feel empty inside (emotionally) if there are no vegetables in my breakfast. These solve that problem though, because (surprise, surprise) there are carrots in these pancakes!
They’re healthy, filling, and absolutely scrumptious. Filled with protein, fat, and fiber to leave you ever so satisfied. Not too sweet – just a little maple syrup in the frosting and to top it off. You don’t even really need the maple syrup to top it, because the frosting is so freakin’ good. It’s thick and creamy, and really ties together the whole carrot “cake” thing. I mean, what’s cake without frosting?!
I made these for my roommate on her birthday, and she loved the texture and flavor. These really are cake-like in texture. You can eat cake for breakfast, because these don’t have any of those nasty additives. No refined sugar, all pronounceable, real-food ingredients, and lots of nutrients. These are also perfect for someone who wants a sweeter breakfast, but not anything over the top. I think that’s what separates carrot cake lovers from chocolate cake lovers. The carrot cake lovers have a more particular palette when it comes to sweetness. I respect it.
These are paleo, gluten-free, sugar-free, dairy-free, and of course soy-free. ALL OF THE THINGS. These make one large serving or two smaller servings. For me, one serving. Depending on how big you make your pancakes, you could get 5-6 medium sized panners’ outta this. Also, feel free to get creative with your toppings. I went with maple syrup and walnuts on top of the frosting, but you could use other nuts, coconut flakes, or even nut butter drizzle on top. That would be insanely delicious.
If you don’t want to commit to making an actual carrot cake, this is your gig. Impress your friends with these – they look oh-so-decadent but are really a piece of cake to make. (Did you like that pun?) Plus, they taste like a dream. Fluffy, moist, and delicious.
Paleo Carrot Cake Pancakes with Cashew “Cream Cheese” Frosting
Time: 15 minutes
Cashew “Cream Cheese” Frosting
- 1/2 cup raw cashews, soaked in filtered water for 4 hours
- 1 tsp maple syrup
- 1 tsp vanilla extract (make sure it’s sugar free)
- 1/2 tsp cinnamon
Carrot Cake Pancakes
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- pinch of salt
- 2 eggs
- 2 tbsp coconut oil
- 1/4 cup coconut milk
- 1 tsp vanilla
- 1/4 cup raw walnuts
- 1/4 cup shredded carrots
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- Toppings: organic maple syrup, walnuts
- The cashew frosting is best if made the night before! To make the frosting, blend all frosting ingredients in a blender or food processor. If it’s too thick, add a tiny bit of water or nut milk to get it to blend. Stick the frosting in a container and leave it in the fridge overnight to harden until you’re ready to use it.
- Pancake time! Start off by heating a large skillet with some coconut oil so the pancakes don’t stick! Remove your frosting from the fridge.
- Whisk the eggs in a large bowl. Add in the rest of the ingredients and mix it all together until it’s well incorporated and the batter is nice and thick!
- Pour the batter onto the skillet in circles as big as you want your pancakes! I made mine about 2-3 inches wide. Make sure the pancakes aren’t touching.
- Cook the pancakes until the edges are set and the bottom is golden brown. Flip the pancakes over and cook until the second side is golden. Remove from the pan and put on a plate, repeating with any additional batter.
- After you’ve made your pancakes, spread your frosting on top of your pancakes. Top with your toppings (I used maple syrup and some more walnuts).
Let me know if you try these paleo carrot cake pancakes! If you do, tag me in a photo so I can see! What’s your favorite carrot cake-inspired baked good?!