Thursday, February 16, 2012

Carrot Cake Pancakes with Honey Butter

Carrot Cake Pancakes were a favorite from my pre-Paleo days.  The original recipe used regular flour and brown sugar and lowfat everything.  I have added coconut oil and use local, organic honey with Kerrygold butter for my topping.  No syrup needed here! 

For photograping purposes I have added some Omelet Muffins and thick sliced country bacon.  In reality, I will eat half of this as my breakfast.  It sure does look awesome, though, all piled up high on the plate!  I could eat all that if I didn't want to eat the rest of the day.  As a formerly obese person, I still have to watch my calories pretty tight, Paleo eater or not.

Carrot Cake Pancakes with Honey Butter

Prep Time: 10 min               
Cook Time: 20 minutes            
Yield: 6


1 ¼ cups almond flour
¼ cup chopped walnuts
2 tsp baking powder
1 tsp ground cinnamon
¼ tsp salt
Dash of nutmeg
Dash of ginger
¼ cup maple sugar
¾ cup buttermilk
1 tbsp coconut oil, melted
1 ½ tsp vanilla
2 eggs
2 cups carrot, grated
3 tbsp butter, softened
2 tbsp honey


·         Mix dry ingredients together until fully blended.  Add milk, oil and eggs, then fold in carrots. 

·         Heat skillet with coconut oil, spoon mixture onto hot skillet, about 2 overflowing tablespoons per pancake.  Allow pancake to cook until you see the edges start to brown.  Flip gently and continue to cook until done.

·         Combine butter and honey in a small bowl and serve with pancakes.

Nutrition: 6 PODS - 392 calories, 30g fat, 356g sodium, 22G carb, 4g fiber, 10g protein

nutrition information estimated at


  1. Oooh, yeah, carrot cake pancakes sound phenomenal!

  2. Carrot cake and pancakes on one plate? Sign me up!