Carrot Cake Pancakes

Carrot Cake Pancakes


Carrot Cake Pancakes --- perfect for Easter or any weekend brunch for that matter! // via Nosh and Nourish


1 cup Cascadian Farm frozen organic multi-colored carrots (or sub fresh)
1⁄4 cup golden raisins
1 cup vanilla cashewmilk (or sub almondmilk or dairy milk)
1⁄4 cup Maple Syrup
2 Eggs (or sub flax eggs to keep vegan)
1 teaspoon Cinnamon
1⁄4 teaspoon Ground Cloves
1 cup 1:1 Gluten-free Baking Flour (I used Bob's Red Mill, or sub white whole wheat flour)
1⁄2 teaspoon Baking Powder
1 tablespoon Coconut Oil


top with additional golden raisins and 1/4 cup coarsely chopped walnuts --- plus dark amber maple syrup!


  1. Combine the carrots, raisins, cashewmilk, and honey in a high speed blender. Blend until mostly (or completely) smooth.
  2. Pour the puree into a large mixing bowl, then whisk in the eggs.
  3. In a small bowl, combine the flour, baking powder, and spices. Stir until thoroughly mixed.
  4. Slowly stir in the flour mixture into the carrot puree in the large mixing bowl, about 1/3 at a time stirring well.
  5. In a large pan, over medium-low heat, melt the coconut oil. Then, pour the batter into small 3 to 4 inch circles. When pancakes start bubbling a bit and the bottom is slightly browned, flip them over. Continue cooking for a minute or two on the other side.
  6. Serve warm with additional golden raisins, walnuts and maple syrup.

Yields 8 Pancakes