Carrot Cake Peanut Butter Pancakes

Carrot Cake Pancakes made Gluten Free and with a Vegan option too!

During the week my breakfasts are pretty simple – either it’s a protein smoothie after the gym, some easy overnight oats, or a collagen bulletproof coffee. Sometimes my breakfast is non-existent. But when the weekend rolls around? Then we’re in brunch territory, and that’s when my heart sings with joy at all the endless possibilities of what to make.


I’m a firm believer that you can’t have too many recipes for pancakes, and these ones have got to be pretty high up there as one of my favourites, if not THE favourite new pancake recipe. Had a friend come over and taste test and she gave it her stamp of approval and helped me devour them!

These casual carrot cake & peanut butter pancakes are:

  • perfectly moist and fluffy (and yes, I love the word moist. deal with it)
  • easily made in a blender
  • gluten free
  • dairy free
  • also a vegan option by subbing the egg


Carrot Cake Peanut Butter Pancakes
Prep time
Cook time
Total time
Recipe type: Dairy Free, Vegan Option, Gluten Free Option
Cuisine: Breakfast, Brunch
Serves: 2-4
  • 4 tablespoons coconut oil
  • 1 medium carrot, chopped into large chunks
  • 1 cup almond milk
  • 3 heaped tablespoons peanut butter
  • 1 egg or 1 flax egg (1 tbsp flax with 3 tbsp water, set)
  • ½ cup almond flour
  • ¼ cup coconut flour
  • 1 scoop (25g) vanilla protein powder of choice
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder⠀
  1. Melt the coconut oil in a large skillet and pour into a blender and set aside the skillet (don't wash!).
  2. Add the carrot, almond milk, and peanut butter and blend until fully combined, then crack in the egg (or egg sub) and blitz again.
  3. Add the flours, protein, cinnamon and baking powder and blend again.
  4. Heat up the same skillet until hot, adding more coconut oil if necessary, and pour in the batter to make small pancakes - I use an ice cream scoop for this as it makes them stay perfectly round!
  5. Cook for 2-3 minutes, flip, and cook for a further 1-2 minutes. Repeat until aaaaall the batter has been used.
  6. Serve with a drizzle of maple syrup, if ya want, and decorate with a generous spoonful of almond butter (I love @pipandnut), frozen berries, some granola (I love @paleofoodsco), and a pretty dusting of pitaya powder (mine is from @hybridherbs)
  7. Makes about 12-14 small pancakes (serves 2-4 depending on toppings and hunger levels)