Carrot Cake Pancakes Plated

Carrot Cake Pancakes


  • 1 cup butter milk
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup shredded unsweetened coconut
  • ¼ cup chopped pecans
  • 1 egg
  • 1 cup pureed carrots
  • ½ cup crushed pineapple (drained)
  • 2 tablespoons melted butter or coconut oil
Cream Cheese Glaze:
  • 4 ounces cream cheese, softened
  • 4 ounces butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • Milk to thin


For the Pancakes:

Combine the flour, baking soda, baking powder, salt, cinnamon, pecans and coconut in a bowl.

In another bowl, combine the carrots, milk, egg, butter or oil and pineapple. Mix well and whisk the carrot mixture into the dry ingredients until everything is just combined.

Heat a large skillet over medium heat and grease the pan with vegetable or coconut oil. When the pan is hot, ladle about a ¼ cup of the batter into the pan for each pancake. When the pancake starts to bubble on top, about 3 minutes, use a spatula and flip. Cook it for another 3 minutes or until the pancake is browned and cooked through. Continue with the remaining batter. Top the pancakes with the cream cheese glaze or maple syrup.

For the Glaze:

Combine the cream cheese, butter, sugar and vanilla using an electric mixer. Add just enough milk to create a thick glaze.


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