Fluffy Carrot Cake Pancakes

Start to Finish: 30 minutes

Servings: 6



2 tsp neutral oil, such as avocado or canola oil

3/4 cup whole baby carrots

1/4 cup water

1 large egg

pinch of salt

pinch of ground cinnamon

2 tbsp. powdered sugar

1 1/2 tbsp. Sunbutter original

1 cup flour (your choice of spelt, all purpose, or a 1 to 1 gluten-free mix)

1/2 tsp baking soda

1/2 tsp baking powder

For garnish: blueberries, shaved carrot, more Sunbutter, and ground cinnamon

IMPORTANT: Check to ensure all individual ingredients are produced in a peanut and tree nut-free facility.



Add the carrots, water, egg, salt, cinnamon, powdered sugar, and Sunbutter to a food processor and pulse until smooth. Add the flour, baking powder, and baking soda, and pulse again until smooth.


Heat the oil in a non-stick pan on medium-high heat. When the pan is hot, drop in a dollop of batter. I made mine about 3 inches in diameter, which yields 6 pancakes. Cook for a couple of minutes until bubbles form, pop, and stay indented. Flip and cook for a minute on the other side. Be sure not to overcrowd the pan.


Stack them up while nice and hot and top with a scoop of Sunbutter, some shaved carrot, blueberries, and a hit of ground cinnamon.

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