Carrot Cake Pancakes

Cooking Times

Ready in: 25 minutes
Prep time: 20 minutes
Cook time: 5 minutes
Serves: 4


  • 1/2 cup Cal-Organic Shredded Carrots
  • 1/2 cup fresh, minced pineapple
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tbsp. baking powder
  • Pinch of salt
  • 1 cup coconut milk
  • 1 tbsp. oil
  • 2 tsp. vanilla extract
  • 1/2 cup walnuts, garnish
  • 4 tbsp. low-fat cream cheese, garnish
  • 4 tbsp. honey, garnish


  1. Combine all ingredients except walnuts, cream cheese and honey and whip into batter.
  2. Scoop ½ cup of batter onto a hot griddle and cook through on both sides. Repeat until you’ve used all of the batter.
  3. While hot, top pancakes with a tablespoon of cream cheese, a handful of walnuts and a drizzle of honey.

Tips for storing carrots

  • 1

    Store carrots in a resealable plastic bag or other airtight container.

  • 2
    Shelf Life

    To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.

  • 3

    Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.

  • 4
    Avoid Ethylene

    Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.

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