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Easter Carrot Cake Pancakes

carrot cake pancakes

Easter Carrot Cake Pancakes

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These Carrot Cake Pancakes (with spiced cream cheese) are a delicious twist on regular pancakes and a great way to include vegetables in your breakfast or a fun school holiday morning tea.  WATCH OUT – the Easter Bunny might nick one!

Ingredients (Serves 4)

  • 200 g (2 cups) finely grated carrot
  • 120 g (1 cup) wholemeal spelt flour (or gluten free alternative if required)
  • 1/4 teaspoon clove, ground
  • 1 teaspoon cinnamon, ground
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1-2 tablespoons rapadura or coconut sugar
  • 2 free-range or organic eggs
  • 1 teaspoon vanilla powder or essence
  • 180 g (3/4 cup) full-fat natural or coconut yoghurt (for dairy free version)
  • 60 g (1/4 cup) milk of your choice

Spiced Cream Cheese

  • 1 cup of quark, labne, coconut yoghurt or cream cheese
  • 1 tablespoon of maple syrup
  • 1 teaspoon cinnamon, ground


  1. Finely grate carrot so it can cook through (otherwise it will be crunchy).
  2. Add the flour, spices, bicarb, baking powder, salt and sugar. Mix to combine.
  3. Now add the egg, vanilla, yoghurt and milk and mix to just combined.
  4. Cook in a little butter, ghee or coconut oil in a hot pan, but turn it down to a low to medium heat flipping once the mixture bubbles. Try not to cook to fast (on a high heat) as you want to give the carrot a little time to cook.
  5. To make the spiced cream cheese simply mix all the ingredients together.

Recipe from – a super online resource for healthy recipe ideas

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