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thehungryhungryhiker

Sheet Pan Carrot Cake Pancakes

If you're looking for a socially acceptable way to eat carrot cake for breakfast, this is the recipe for you! It easily feeds a crowd and no tricky pancake flipping is required.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 people
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

For the pancakes:
  • 2 cups almond flour
  • ⅔ cup coconut flour
  • 1 cup tapioca flour
  • pinch sea salt
  • 2 tsp baking soda
  • 4 tsp cream of tartar
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground cloves
  • ½ cup walnuts or pecans, roughly chopped
  • ¼ cup shredded unsweetened coconut
  • 3 eggs, whisked
  • ½ cup butter, melted and cooled slightly
  • ½ cup maple syrup
  • 1 cup coconut milk, canned
  • 2 tsp vanilla extract
  • ¾ cup carrots, peeled and finely shredded I use a food processor
For the glaze:
  • ½ cup coconut cream
  • 2 tbsp maple sugar
  • pinch ground cinnamon

Method
 

  1. Preheat oven to 350° F. Line a large sheet pan (I used 13" x 17") with parchment paper.
  2. Add all of the dry pancake ingredients (from the almond flour to the shredded unsweetened coconut) to a large bowl and whisk with a fork to combine.
  3. Add all of the wet pancake ingredients (from the eggs to the carrots) to another large bowl and mix with a spoon until combined. Slowly add the dry ingredients to the wet and mix until just combined. Spread the batter out evenly (I used a silicone spatula) on to the sheet pan. Bake at 350° F for 24-28 minutes until edges are starting to brown and crisp and a toothpick inserted comes out dry.
  4. While the pancakes bake, prepare the glaze. Add the coconut cream, maple sugar, and cinnamon to a medium bowl and whisk with a fork to combine.
  5. To serve, use a spatula to cut the pancakes and transfer to plates. Top with the glaze and pure maple syrup if desired and enjoy!