Carrot Cake Pancakes

Most pancakes are so high in carbs that you need to snooze before lunch, but this version made with almond and coconut flours and no sweeteners contains only 12 grams of carbs per serving.

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Serve these pancakes warm with a little butter or coconut butter melted over top. If you’re not keto, a drizzle of pure maple syrup works nicely, too. These pancakes freeze well, so you can make a batch on the weekend and eat them throughout the week. Simply thaw and reheat in the toaster oven.

2 pancakes
Prep Time
45 min
45 min


  • ¾ cup almond flour

    3 tbsp coconut flour

    2 tbsp arrowroot

    1 tbsp ground cinnamon

    1½ tsp ground ginger

    ¾ tsp baking powder

    ¼ tsp each baking soda and sea salt

    ⅛ tsp ground nutmeg

    1 cup BPA-free canned full-fat coconut milk

    3 large eggs

    3 tbsp coconut oil + additional for cooking

    1½ tsp pure vanilla extract

    1 cup shredded carrot

    ⅓ cup finely chopped toasted pecans

    3 tbsp unsweetened raisins, optional

    coconut butter or butter, for serving


1. Preheat oven to 200ºF. In a large bowl, whisk together almond flour, coconut flour, arrowroot, cinnamon, ginger, baking powder, baking soda, salt and nutmeg. In a medium bowl, whisk coconut milk, eggs, coconut oil and vanilla; pour into bowl with flour mixture and stir to combine. Fold in carrots, pecans and raisins (if using). (NOTE: Batter will be thick.)

2. Warm a griddle or large nonstick skillet on medium-low. Brush with coconut oil. Scoop batter onto griddle, using about 3 tbsp batter for each, and spread into 3½-inch circles. Cook until golden on underside and beginning to firm up, 2 to 3 minutes. Carefully flip and cook on other side until cooked through and golden, 1 to 2 minutes longer. Keep pancakes warm in oven while you repeat to make 12 pancakes total. Serve with coconut butter.

Nutrition Information

  • Serving Size 2 pancakes
  • Calories 341
  • Carbohydrate Content 12 g
  • Cholesterol Content 93 mg
  • Fat Content 30 g
  • Fiber Content 5 g
  • Protein Content 8 g
  • Saturated Fat Content 16 g
  • Sodium Content 256 mg
  • Sugar Content 2 g
  • Monounsaturated Fat Content 9 g
  • Polyunsaturated Fat Content 4 g