Paleo Carrot Cake Pancakes

Yield: 10-12 small pancakes 1x


  • 1 + 3/4 cup almond flour (I used Bob’s Red Mill)
  • 2 eggs
  • 3/4 cup unsweetened almond milk
  • 1/4 teaspoon baking soda (or baking powder if not paleo)
  • 1/3 cup grated carrots
  • Sprinkle of cinnamon
  • 1/4 cup chopped walnuts (I used as topping but you can include in batter, it may just be heavy while flipping pancakes)


  1. Grease pan of choice (I used a medium pan) with a little coconut oil
  2. Whisk together eggs and milk in medium/large bowl
  3. Add almond flour, cinnamon and baking soda and mix well
  4. Fold in carrots and walnuts (you can also top with walnuts instead)
  5. Heat up the pan to medium-high heat and let batter sit for 5 minutes or so (if too liquidy sprinkle some more flour in the bowl and mix)
  6. Using tablespoon pour batter onto pan (about 2-3 tablespoons per pancake)
  7. Flip over once the pancake starts to bubble a little (or about 2-3 minutes)
  8. Serve immediately with maple syrup or toppings of your choice (I also used paleo coconut yogurt)
  • Author: rachel mansfield
  • Category: paleo, gluten free, dairy free
  • Cuisine: breakfast