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Kristin Cavallari's Carrot Cake Pancakes For Fall | Recipe

Kristin Cavallari's Carrot Cake Pancakes Are Like Dessert For Breakfast, and I'm Having Seconds

Deep down, I know foods like chocolate chip pumpkin muffins, cheesecake-stuffed french toast, and sour cream coffee cake are secretly just desserts disguised as breakfasts, which is all the more reason to love them. So, when I saw a recipe for gluten-free carrot cake pancakes in Kristin Cavallari's new cookbook True Comfort, I had to try it for myself.

I definitely wasn't excited about breaking out the box grater first thing in the morning to peel and grate carrots, but my tastebuds have since convinced me that it was definitely worth it. The carrots kept the dairy-free pancakes moist throughout and made me feel like I was getting in plenty of vitamin A for the day. I topped mine with a generous drizzle of maple syrup and a dollop of coconut cream, like the recipe recommends, and that second serving truly hit the spot. See how to make the healthy pancake recipe for yourself here, and please excuse me while I whip up an extra large batch to enjoy all week long.

Kristin Cavallari's Carrot Cake Pancakes

True Comfort

Notes

Peel your carrots before grating them, and use the finest shredding side of a box grater to create small bits of carrot that will become more evenly incorporated throughout the pancake batter as you stir.

Kristin Cavallari's Carrot Cake Pancakes For Fall | Recipe

Ingredients

  1. 2 large or 3 medium carrots, peeled and grated
    1 cup almond flour
    1 cup oat flour
    1 cup nut milk, such as almond or cashew
    1 tablespoon pure maple syrup, plus more for serving (optional)
    1 teaspoon baking powder
    1/4 teaspoon pure vanilla extract
    1 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1/4 teaspoon ground cloves
    1 egg
    Pink Himalayan salt
    Virgin coconut oil, for greasing the pan
    Coconut cream, for serving (optional)

Directions

  1. In a large bowl, stir the grated carrots, oat and almond flours, milk, maple syrup, baking powder, egg, vanilla, cinnamon, nutmeg, cloves, and a pinch of salt until thoroughly combined.
  2. Warm the coconut oil in a skillet set over medium heat.
  3. Spoon the batter, using about 1/4 cup per pancake, onto the skillet and cook for 2 to 3 minutes, until the pancakes start to bubble.
  4. Next, flip them over and cook for 3 minutes on the other side.
  5. Repeat until you have used up all the batter.
  6. Top the pancakes with maple syrup and coconut cream, or with your own favorite toppings, and enjoy!
Image Source: POPSUGAR Photography / Chanel Vargas
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