Carrot Cake “Fritter” Pancakes





  1. Combine the eggs, coconut oil, and milk in a large bowl and beat together.
  2. Add the honey or maple syrup and beat some more.
  3. Add the rest of the ingredients, one by one, with the exception of the carrots. Mix together until everything is well blended.
  4. Slowly fold in the carrots.
  5. Heat a large skillet over medium heat.
  6. Coat with coconut oil.
  7. Spoon about ¼ cup of the batter onto the griddle making little mounds. Flatten a tad with a spatula.
  8. Cook for about two minutes or until the tops are covered in bubbles and the edges start to brown.
  9. Flip the pancake and cook another 2 minutes or so.
  10. Repeat until all of the batter is used up.
  11. Serve warm.
  12. For an extra flare – top with a little cream cheese or fresh whipped cream and chopped crispy pecans!
  13. These pancakes freeze well. Double or triple the batch, cool, freeze, then reheat from frozen in a toaster oven for about 15 minutes at 350 degrees.

Recipe by Intoxicated On Life at