Well, well, well. Look what we have here…more pancakes! Are you surprised? You totally shouldn’t be if you know me and my love for all things breakfast. Pancakes for breakfast, lunch, dinner, you get the idea. IN LOVE. And it doesn’t just stop with traditional flavored pancakes, ohhhh no. We’re getting into the Easter spirit over here (also, Easter already?! Goodness.) and putting a twist on pancakes by including all the delicious flavors of carrot cake. Yes dear readers, carrot cake pancakes are happening and you should be all over it. You know what else should be all over it? Spiced coconut cream, obvious right?
My goal here was to include all of the warm spices and comfort of a slice of carrot cake into delicate, flavorful pancakes and let me tell you, mission accomplished! Top it all off with raisins, walnuts, and spiced coconut cream sweetened with a little maple syrup and it’s like dessert for breakfast, and honestly, is there anything better than that?
The pancakes themselves aren’t too sweet, so they definitely need to be accompanied by the coconut cream and/or some pure maple syrup. The coconut cream totally takes the place of the rich cream cheese frosting that we all know and love while keeping this breakfast on the lighter side. These pancakes would make a perfect Easter breakfast or brunch! Serve em up with some sausage or bacon, a bowl of fruit, and boom! Breakfast is served. I hope you all have a wonderful and relaxing holiday with pancakes for all!
If you’re looking for a more indulgent dessert recipe for your holiday, this traditional carrot cake is a total crowd pleaser!
Carrot Cake Pancakes with Spiced Coconut Cream
adapted from paleomg
for the pancakes:
1/2 cup almond meal
2 tablespoons coconut flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
1/2 cup full fat coconut milk
1 cup grated carrots
1 teaspoon vanilla extract
2 tablespoons melted coconut oil
for the coconut cream:
1 can refrigerated coconut cream (I buy mine from Trader Joes)
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon.
Place a glass bowl and whisk attachment from a stand mixer into the freezer for 10 minutes. In the meantime, in a large bowl combine almond meal, coconut flour, baking powder, baking soda, salt, and spices and lightly mix. In a separate bowl add the coconut milk, grated carrot, eggs, vanilla, and coconut oil. Pour the wet ingredients into the dry ingredients and whisk to combine. Let the batter sit to thicken while we make the coconut cream.
Grab the bowl and whisk attachment from the freezer and add in the coconut cream. Whisk on medium high speed until it has the consistency of whipped cream. Add the maple syrup, vanilla, and cinnamon and continue to whisk until incorporated. Place coconut cream into the fridge until ready to use.
Heat a large nonstick skillet over medium and fry up the pancakes. If not eating right away, keep them warm in the oven set on the lowest temperature possible. Top with walnuts, raisins, spiced coconut cream, and an extra drizzle of maple syrup!