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If You Love Carrot Cake, You’re Going to Flip for These Paleo Pancakes

With all the spices and flavors you know and love in a slice of classic carrot cake, these pancakes will please anyone with a bit of a sweet tooth.

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A slice of carrot cake is the perfect slightly savory, totally sweet treat. Sure, there’s a whole bunch of shredded carrots mixed into the cake batter, but the warm flavors of nutmeg, cinnamon and ginger and an outer layer of thick cream cheese frosting take this dessert from healthy and veggie-filled to totally decadent. But you can’t exactly have carrot cake for breakfast – well, unless you make our Carrot Coconut Pancakes, that is.

That’s right: We’re serving up an AM meal that tastes just like carrot cake, but without all of the not-so-healthy ingredients that make the dessert a once-in-a-while treat. Our Carrot Coconut Pancakes feature all of the same flavors you love in this classic dessert, but they’re Paleo-approved and make for a perfectly healthy start to your day. We’re mixing together a batter that includes shredded carrots, vanilla extract, honey, coconut milk and all of those traditional carrot cake spices. The flavor profile might make you think you’re treating yourself to dessert in the morning, but with plenty of good-for-you ingredients, these pancakes are a meal you can have as often as you’d like.

As an added bonus, these Carrot Coconut Pancakes are a great way to sneak an extra serving of veggies into each day. Sure, they taste as good as a slice of carrot cake – but with shredded carrot hiding in each and every pancake, even kids won’t miss out on the vegetables they need. Top the pancakes with fresh fruit, and you’ll add even more nutrient bang into every bite.

Carrot Coconut Pancakes



  • 4 large eggs
  • 2 medium carrots, shredded (about 1 cup shredded carrots)
  • 1 cup canned coconut milk (full fat)
  • 1 tbsp honey
  • 1 tsp vanilla extract
  • ½ cup coconut flour
  • ½ cup tapioca flour
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • ¼ tsp ground allspice
  • ¼ tsp ground nutmeg
  • Coconut oil, for cooking
  • Maple syrup or applesauce, for serving


  1. In a large bowl, whisk together eggs, carrots, coconut milk, honey, and vanilla.
  2. In a separate bowl, whisk together the coconut flour, tapioca flour, cinnamon, ginger, baking soda, salt, allspice, and nutmeg. Add the flour mixture to the wet ingredients.
  3. Whisk to combine thoroughly.
  4. Heat about 1 tablespoon of coconut oil in a large skillet (preferably cast-iron) set over medium heat.
  5. Drop ¼ cup of the batter into the skillet, using the measuring cup to spread the batter out a bit into pancake shapes. (The batter will be thick.)
  6. Cook the pancakes for about 3 minutes or until bubbles appear on the surface.
  7. Flip and cook for another 2-3 minutes. Continue cooking pancakes, adding more oil to the skillet as needed, until all of the batter has been used. Serve pancakes with maple syrup, applesauce, or your favorite toppings.

Recipe courtesy of Paleo Magazine