Carrot Pancakes

A moment of inspiration resulted in these carrot pancakes. The ideal objective was to get pancakes that are grain free and sugar free.  For this reason coconut flour became the flour of choice. Previous experiences of using coconut flour in a traditional pancake recipe showed that the dough had a tendency for separation. We countered this tendency by thoroughly stirring the mix before pouring it into the pan for frying. This time we desired a dough that kept the distribution of its ingredients evenly. The solution was to make a paste like dough. The outcome was surprisingly pleasant to work with and the baked result was very tasty. The palm sized pancakes went well with our homemade parsley pesto as well as with our favourite blackberry honey.

Suitable for:

  • Grain free diet
  • Vegetarian diet
  • Dairy free diet 
  • Sugar free diet (when served with parsley pesto)

Carrot pancake recipe

carrot pancakes

List of ingredients:

Serves 3 (makes about 16 pancakes - depending on serving size)

onionYellow onion
baking powderBaking Powder
Himalayan crystal saltSalt
olive oilOlive oil

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  • 300g carrots, about 2 medium sized carrots, finely grated
  • 1 pinkie sized piece of fresh turmeric root, finely grated
  • 1 thumb sized piece of fresh ginger root, finely grated
  • 4 heaped tablespoons of coconut flour
  • 6 free range eggs
  • 1 teaspoon ground cumin
  • 1 teaspoon baking powder
  • ½ teaspoon Himalayan crystal salt
  • Coconut oil for pan frying

Step by step method:

  • Wash and brush or scrape the two carrots and grate them finely with a grater or a food processor. Collect the result in a mixing bowl.
  • Peel and finely grate the pieces of ginger and turmeric root. Add them into the bowl.
  • Measure four heaped tablespoons of coconut flour and mix it with the ingredients in the bowl.
  • Take an extra glass and crack the six eggs one after another to add them to the mix.
  • Mix under one teaspoon of ground cumin and baking powder and add a half teaspoon of Himalayan crystal salt.
  • Take a tablespoon and mix everything together well.
  • Heat the pan at a medium heat and melt a teaspoon of coconut oil in the pan. Take a tablespoon and spoon up slightly heaped portions of the mix and place it into the heated pan and press them flat with the spoon. Five to six centimetres in diameter is a good size to bake and flip so that the pancakes stay in one piece. When browned on the fist side after 1 to 2 minutes flip the cakes to the second side. Turn the heat down when you feel like the pancakes are burning. When done pile them on a plate.

When the whole lot is pan fried serve the carrot pancakes with parsley pesto or honey. Should you have other serving ideas we would love to hear about them either through the contact form or the Facebook plugin.

Often we decide to serve a soup aside of pancakes. Here are some of our suggestions:

New soup recipes:

Go to Jerusalem artichoke soup recipe
Go to sweet potato recipe
Go to broccoli soup
Go to pumpkin soup
Go to tomato soup recipe

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