Carrot Cake Pancakes

Carrot Cake Pancakes

By Feed Me Phoebe

The batter is a little thicker than in other pancake recipes – a little more cake-like, if you will. The result is a plump patty that's slightly crispy on the top with a fluffy texture that's ideal for maple syrup absorption. Instead of the requisite cream cheese frosting, I used a dollop of vanilla-flavored Chobani to give it that hit of creaminess.


  • 2 eggs

  • ⅔ cup almond milk or regular milk

  • 1 tsp vanilla

  • 2 Tbsp maple syrup (plus more for serving)

  • ⅔ cup brown or white rice flour

  • 1 cup almond meal

  • 1 tsp baking powder

  • ½ tsp ground cinnamon

  • ¼ tsp ground nutmeg

  • ½ tsp ground ginger

  • ½ tsp salt

  • 1 ½ cup finely grated carrots

  • Coconut oil, butter or Earth balance, for cooking

  • Vanilla nonfat Greek yogurt or crème fraiche, for serving


  1. In a large mixing bowl, whisk together the eggs, milk, vanilla, and maple syrup. Stir in the flour, almond meal, baking powder, cinnamon, nutmeg, ginger, and salt. Fold in the carrots.

  2. Place a large nonstick skillet or griddle over medium-low heat. Lightly grease it with oil or butter. Add the batter to the pan, ¼ cup for each pancake. You'll make 2-3 at a time depending on the size of your pan. Cook 2 minutes, or until small bubbles start to appear on the surface. Flip the pancakes and cook for another 2 minutes, until the pancakes are firm and lightly browned.

  3. Serve the pancakes with maple syrup and yogurt or creme fraiche. Garnish with a dash of cinnamon.

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