Carrot Cake Pancakes {Tastes of Lizzy T}

Today is the last day of “Healthy Food, Healthy You” month, and I can’t think of a better way to wrap it up than with these Carrot Cake Pancakes from my fellow foodies Julie & Maddie! They have some of the BEST recipes, so go check them out & enjoy the recipe they are sharing with you all today! ~Amber  

Hello to all the friends of Dessert Now, Dinner Later! We are Julie and Maddie from Tastes of Lizzy T. We’re a mother & daughter team who love spending time creating and learning together in the kitchen. If you’ve followed us at all, you know that we love our sweets. Baking is relaxing and fun for us, so we always have something in the oven! What may not be so obvious is that we really try to eat clean, sugar-free, grain-free, healthy foods at mealtimes. And if we can start our day with ahealthy breakfast, we find ourselves eating healthier as the day goes on!

Tastes of Lizzy T

One of our favorite things for breakfast is pancakes. When we started trying to eat more “clean” foods 8 months ago, we knew we had to find a pancake recipe that we could enjoy regularly without all of the flour and sugar. These Carrot Cake Pancakes were the answer!

Carrot Cake Pancakes {Tastes of Lizzy T}

You’ll love these pancakes because they are full of wholesome ingredients. They have coconut and almond flour which makes them grain-free. Many of the other ingredients are versatile. For the butter, you can use ghee, grass-fed butter, or just your favorite brand of butter. To give these the perfect sweetness, use maple syrup, agave, or even unsweetened applesauce. You’ll love how these are seasoned and won’t even notice that they are full of carrots! We hope you enjoy these pancakes as much as we have. We’ll be sharing more of our “clean” recipes this year, so be sure to follow along with us!

Carrot Cake Pancakes

Carrot Cake Pancakes


  • 1 1/2 cups almond flour
  • 1/3 cup coconut flour
  • 1/2 cup ghee or butter
  • 1/2 cup applesauce or agave or maple syrup
  • 6 eggs
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 2 tablespoons cinnamon
  • 2 1/2 teaspoons ginger
  • 1 1/2 teaspoons nutmeg
  • 2/3 cup coconut milk
  • 2 cups finely shredded or chopped carrots


  1. Combine all of the ingredients in a large bowl and mix until well blended. The batter will be thick.
  2. Heat a pancake pan or griddle to about medium-high, about 300 degrees. Spray the griddle with cooking spray.
  3. Ladle about ½ a cup of pancake batter onto the hot griddle. Allow the pancakes to cook for about 2½ minutes on the first side, then carefully flip the pancakes. If they are not flipping well, give them a little more time to cook.
  4. Allow them to cook another 2½ minutes on the other side, or until they are completely cooked through.
  5. This recipe will make about 16 pancakes, 4½ inches in diameter. Eat plain, or with butter and syrup, as desired!


Recipe from: Julie & Maddie at Tastes of Lizzy T

Nutrition Information:
Yield: 16
Amount Per Serving: Unsaturated Fat: 0g

  Here are some of our other favorite pancake recipes!

  Protein Pancakes  

Protein Pancakes {Tastes of Lizzy T}

Buckwheat Pancakes


Hearty Whole Grain Waffles  

Hearty Whole Grain Waffles