Carrot Cake Pancakes

Oct 16, 2022 | Breakfast, Recipes | 0 comments

Carrot Cake Pancakes

As a kid, every year for my birthday (October 25), I requested carrot cake for my birthday cake.  Carrot cake cheesecake is another favorite of mine.  This year I decided to make carrot cake pancakes to celebrate my birthday!  They were a huge hit with my mom who was here for two weeks in October helping me get my house back in order after mold remediation and reconstruction were completed.

What You’ll Need

  • Non-stick skillet
  • Vanilla ghee
  • Pancake mix
  • Carrots
  • Shredded coconut
  • Walnuts
  • Cinnamon
  • Ginger
  • Cream Cheese
  • Maple Syrup

How to Make these Carrot Cake Pancakes

Let me start by saying, I’m not a baker.  I don’t enjoy it at all.  Baking is too messy for me and you have to be exact when measuring your ingredients.  No, thank you!  So, I took a shortcut and used a boxed pancake mix and added in a few extras to make them taste like carrot cake.

I used the Simple Mills almond flour protein pancake mix for these beauties.  I followed the directions on the back of the box and made the entire carton.  It makes 6 big fluffy pancakes or 20 small pancakes.  I went big with mine!

Finely chop (I used my food processor) 2 peeled carrots.  Rough chop ¼ cup of walnuts.  Mix these into the pancake batter along with ¼ cup unsweetened shredded coconut, ½ tsp cinnamon and ¼ tsp ginger.

Heat a non-stock skillet on medium-low heat and melt in some vanilla ghee.  I use 4th & Heart vanilla ghee.  Use a ½ cup measuring cup and scoop ½ cup of the pancake mix into the skillet.  When you start to see bubbles coming up in the middle of the pancake, it’s time to flip it.  Gently flip it over and let it cook a few seconds on the other side until it’s golden brown.  Take it out, add more ghee when it’s all gone and add another ½ cup pancake batter to the skillet.

While the pancakes are cooking, mix up the cinnamon maple cream cheese and set back in the fridge until ready to serve.

Continue cooking all the pancakes, until the pancake mixture is gone.  This box made 6 large fluffy beautiful pancakes for me.

Top with the cinnamon maple cream cheese and enjoy!

Carrot Cake Pancakes

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Carrot Cake Pancakes

Ingredients

Carrot Cake Pancakes

  • 1 box Pancake mix Simple Mills works great!
  • 2 Carrots finely chopped
  • 1/4 cup Unsweetened Shredded Coconut
  • 1/4 cup Walnuts finely chopped
  • 1/2 tsp Cinnamon
  • 1/4 tsp Ground Ginger
  • Vanilla Ghee

Cinnamon Maple Cream Cheese

  • 1 container Kite Hill Cream Cheese substitute real cream cheese if you prefer
  • 2 T Maple Syrup
  • 1/2 tsp Cinnamon

Instructions

  1. Follow instructions on pancake mix and mix up the entire box

  2. Add in the carrots, coconut, walnuts, cinnamon and ginger and mix well

  3. Heat non-stock skillet on medium-low heat and melt in a teaspoon of vanilla ghee

  4. Scoop 1/2 cup of pancake mix into skillet

  5. When you see bubbles coming up the center of the pancakes, give it a few more seconds and gently flip your pancake

  6. Continue until you have all the pancakes cooked. This mix made 6 large pancakes for me.

  7. While pancakes are cooking, mix together the cream cheese, maple and cinnamon and set back in the fridge until ready to serve.

  8. Top with with the cinnamon maple cream cheese and enjoy!

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