Brace yourself for this one.
I’ll set the scene:
- One day left of my Winter Recess before returning to my 4th graders (not happy about vacation ending).
- After having two full weeks off I couldn’t help but feel kinda guilty about The Fiance only having one measly day off (banks suck, teachers rule).
- Just returned from my run and was actually feeling a little antsy.
So, I decided to make him the Last Supper Breakfast before we were back to reality, work. Eww.
Who invented that horrific word anyway?
Work.
There, I said it.
Doesn’t mean I have to like it.
Now, if you’ve read any of my past posts, you know we are kinda obsessed with sweet desert-like breakfast items that can be disguised as breakfast, and all things slathered in syrup, of course.
I’ve even hosted a Pancake Party using this recipe, but today I wanted to try something new.
I’ve been trying to throw together carrot cake pancakes for some time, it’s even on my 2012 Recipe Bucket List, however, never had all the ingredients I wanted to include in my posession.
Today I was determined to make it work.
Carrot cake pancakes would come out of my kitchen one way or another.
Yeah, you can say I’m a little stubborn. But, just a little.
I gave the refigerator a quick once-over and was delighted to find that I had one small container of carrot baby food (don’t ask) in my fridge, carrots, some shredded coconut left from these, and tons of spices. SCORE!
I went to work transforming my good old pumpkin pancake recipe into these babies:
CARROT CAKE PANCAKES THE SIZE OF THE PLATE.
Why so large? Honestly, I’ve just always thought mammoth-sized pancakes always looked so much more impresive than puny silver dollar pancakes. And what can I say? I like to be impressive!
These were OUT OF CONTROL.
Did I add a cream cheese frosting drizzle?
No.
Drats.
Didn’t think of it.
Maybe next time.
But to be quite honest, they didn’t need it. A drizzle of maple syrup was the perfect compliment to these fluffy pancakes.
I will definitely make these again. Actually, I have two more ridiculously large pancakes in the freezer as we speak type.
I may hurry and go to bed ASAP so that it’s morning.
Carrot Cake Pancake Time!
And now I get to cross them off my list. It’s a WIN-WIN situation.
- 2 cups all purpose flour
- 2 Tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1½ cups almond milk (may sub with any milk)
- 4 eggs, beaten
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 (7 oz.) container carrot baby food puree
- 1 cup carrots, shredded
- ¾ cup shredded coconut
- Mix together dry ingredients: flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, mix together the rest of the ingredients: milk, eggs, butter, vanilla, carrot puree, shredded carrot, and coconut.
- Combine the two until just combined.
- Heat your griddle, spray with non-stick spray, and spoon batter onto it. Once bubbles begin to appear, flip and cook on the other side.
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