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Spiced Carrot Cake Pancakes 


  • 2 medium carrots, grated (moisture squeezed out in paper towels)

  • 1 cup diced pineapple 

  • 1/2 cup unsweetened raisins (let them soak in water or pineapple juice for a little bit to rehydrate) 

  • 1 tablespoon fresh grated ginger

  • 1 teaspoon pure vanilla extract

  • 3/5 cup buttermilk (or any milk of your choice, we love natural healthy fats and buttermilk makes for a richer more fluffy product)

  • 2 large eggs

  • 1/4 teaspoon ground cloves 

  • 1 tablespoon cinnamon 

  • 2 1/2 cup dry pancake mix of your choice (we use Namaste gluten free mix) 


 1. Combine eggs, milk, vanilla and spices, whisk to combine. 

 2. Add the remaining fillings (pineapple, raisins and carrots) and whisk together to combine.

 3. Add the dry pancake mix and whisk until completely incorporated. 

 4. Grease and heat a small nonstick skillet or griddle over medium-heat and begin to cook one pancake at a time. We   poured ours in 1/4 cup servings, which filled the diameter of our perfect sized skillet. Wait for the batter to begin     bubbling in the pan before flipping.

 5. Allow the stack of left over pancakes to cool, transfer to a ziplock bag and freeze. Simply toast the frozen pancakes in   a toaster for a great grab and go breakfast in the mornings to follow. 

**We topped our pancakes with cream cheese, honey and walnuts! You could use Greek yogurt too for added protein. Enjoy! 

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