• Travel & Adventure
  • Musings
  • About
    • Copyright
    • Disclosures
    • Resources for Food Bloggers
    • Giving
  • Shop
  • Contact
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube

Claudia's Table

Eat and Live in Color.

  • Home
  • Recipes
    • Main
    • Beef & Pork
    • Poultry
    • Fish
    • Pasta
    • Vegetarian
    • Soups
    • Salads and Sides
    • 30 minute meals
    • Dressings and Sauces
    • Breakfast
    • Dessert
    • Gluten Sensitive
    • Small bites
    • Cocktails and Beverages
    • Meal Prep Ideas
    • Pressure and Slow Cooker
    • Entertaining
    • One Ingredient – 3 Ways
    • Grilling
  • How to guides
  • Instagram

30 minute meals As seen on Instagram Breakfast Entertaining Gluten Sensitive Recipe Index

Coconut Carrot Cake Pancakes With Cream Cheese Sauce

Jump to Recipe Print Recipe

These indulgent, special occasion Coconut Carrot Cake Pancakes with Cream Cheese Sauce are unbelievably delicious!!! Made with a few simple ingredients and, wait for it, a delicious gluten free option that will have you wondering if they are really gluten free. These pancakes boast the true flavor of carrot cake, cinnamon and the subtlety of shredded coconut. These are served on a spread of Sweet Cream Cheese sauce and topped with the traditional butter and syrup and nuts if you so desire. They are divine and will leave your family and guests wanting more!

coconut carrot cake pancakes with cream cheese sauce

This recipe is adapted by the New Mayo Clinic Cookbook. While the original recipe does include substantially more sugar, I’ve cut the sugar content for the sauce and served it with just a small amount that compliments the Maple syrup and butter perfectly. I love to add toasted walnuts to these as a topping rather than in the batter.

Gluten Free Coconut Carrot Cake Pancakes

This recipe works perfectly with All purpose gluten free flour. My favorite is Bob’s Red Mill Gluten Free – 1 to 1 baking flour. There is no guessing with this flour – you just use exactly what a recipe calls for with regular flour. I highly encourage that you use this flour if using the gluten free option. (This is not a sponsored post, I’m just a huge fan of their products.) The result with these Coconut Carrot Cake Pancakes with Cream Cheese Sauce is spot on my friends. Absolutely delicious!

Now on to making these delicious pancakes

There are three major steps in the recipe but don’t be alarmed because once the mixture comes together, the pancakes cook in a normal time frame like a waffle or any normal pancake does.

Spoon the flour into your measuring cups and level off with a knife. Do not pack the measuring cups with flour. If you can weigh the flour, it would be 5 oz.

Now add the flour to a medium mixing bowl and add baking powder, ground cinnamon, and salt in a medium size bowl. Whisk ingredients together until combined.

In another bowl, combine milk, brown sugar, canola oil, and 2 large eggs. Whisk gently until combined and eggs are beaten. Add to flour mixture. Stir until smooth but don’t over mix the batter. Now fold in carrots and coconut until fully combined.

Now for the best part, the cream cheese sauce. I have lessened the sugar content of the original recipe and I use the sauce on the plate as a base for the pancakes. Use 1/3 cup of whipped cream cheese, plus 2 tablespoons of confectioners sugar, 1 tablespoon of milk and 1/2 tsp vanilla extract. Mix well.

I still add softened butter and real maple syrup to the pancakes but dip the pancake into the sauce for a perfect mouthful of carrot cake, coconut, cream cheese, maple goodness. They are really good friends…really good.

Preheat a non stick skillet on medium heat until hot. Now add batter 1/3 cup at a time. Allow pancake to form several bubbles on top before flipping, about 4 minutes. Once turned, allow the pancake to cook for about 3 minutes. Pancakes should be golden brown and filling your kitchen with the smell of carrot cake. Continue to cook until you have used all the batter. This should yield 7, 5″ pancakes.

Now for serving your new favorite pancakes. Place a couple of tablespoons of the cream cheese sauce onto the plate and smear it on the side. Top with 2 pancakes, add butter, maple syrup and top with toasted walnuts that are completely optional but a perfect add on. I serve this with a side of eggs and crisp bacon or sausage.

coconut carrot cake pancakes with cream cheese sauce cut in a wedge and on fork

Inspired by this recipe? Make sure to mention us or tag us on Instagram or Pin this recipe for later.  All content and photographs ©Claudia’s Table and claudiastable.com

coconut carrot cake pancakes top view with walnuts on white plate

Coconut Carrot Cake Pancakes with Cream Cheese Sauce

Ana | Claudia’s Table
These indulgent, special occasion Coconut Carrot Cake Pancakes with Cream Cheese Sauce are unbelievably delicious!!! 
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast, Brunch
Cuisine American
Servings 3
Calories 541 kcal

Equipment

  • 1 non stick griddle or pan
  • 1 mixing bowl medium
  • 1 mixing bowl small
  • 1 box grater

Ingredients
  

Coconut Carrot Cake Pancakes

  • 1 1/4 cup all purpose flour or Bobs Red Mill 1 for 1 gluten free baking flour or 5oz if weighing flour
  • 2 tsp baking powder
  • 1 1/2 tsp cinnamon or apple pie spice ground
  • 3/4 cup milk whole
  • 1/3 cup brown sugar, packed
  • 1 tbsp canola oil
  • 2 large eggs beaten
  • 1/2 cup carrot, fresh finely grated (1 large or 2 small carrots)
  • 1/3 cup sweetened coconut, flaked

Cream Cheese Sauce

  • 2 tbsp confectioners sugar
  • 1/4 cup whipped cream cheese regular
  • 1-2 tbsp milk
  • 1/2 tsp vanilla extract

Instructions
 

  • Spoon the flour into your measuring cups and level off with a knife. Do not pack the measuring cups with flour. If you can weight the flour, it would be 5 oz.
  • Now add the flour to a medium mixing bowl and add baking powder, ground cinnamon, and salt in a medium size bowl. Whisk ingredients together until combined. 
  • In another bowl, combine milk, brown sugar, canola oil, and 2 large eggs. Whisk gently until combined and eggs are beaten.
  • Add to flour mixture. Stir until smooth but don't over mix the batter. Now fold in carrots and coconut until fully combined. 
  • Prepare the cream cheese sauce. Use 1/3 cup of whipped cream cheese, plus 2 tablespoons of confectioners sugar, 1 tablespoon of milk and 1/2 tsp vanilla extract. Mix until smooth and creamy.
  • Preheat a non stick skillet on medium heat until hot. Add batter 1/3 cup at a time.
    Allow pancake to form several bubbles on top before flipping, about 4 minutes. Once turned, allow the pancake to cook for about 3 minutes.
  • Pancakes should be golden brown and filling your kitchen with the smell of carrot cake. Continue to cook until you have used all the batter. This should yield 7, 5" pancakes. 
  • Serving: Place a couple of tablespoons of the cream cheese sauce onto the plate and smear it on the bottom side of the plate. Top with 2 pancakes, add butter, maple syrup and top with toasted walnuts that are completely optional but a perfect add on. 

Notes

Nutrition information does not include Maple Syrup and butter. 
NOTE: I highly recommend real Maple Syrup for this recipe. 
Adapted by The New Mayo Clinic Cookbook 

Nutrition

Serving: 2pancakesCalories: 541kcal

Nutritional information is calculated online and should be used as a guide.

Keyword Brunch recipes, carrot cake pancakes, Easter recipes, pancakes

All content and photographs ©Claudia’s Table and claudiastable.com

Share the LoveMention @claudiastable_la or tag #claudiastable_la!

Check out our New & Delicious posts below

  • Roasted Carrot and Sweet Potato Soup
  • Radicchio Pear Salad with Maple Vinaigrette
  • Charred Scallion Compound Butter
  • Potato Apple Gratin
  • Easy Pumpkin Risotto

You Might Also Like...

  • Roasted Garlic and Shrimp Spaghetti
    Roasted Garlic and Shrimp Spaghetti
  • Chipotle in Adobo Macaroni and Cheese
    Chipotle in Adobo Macaroni and Cheese
  • Charred Scallion Compound Butter
    Charred Scallion Compound Butter
  • Santa Maria Style Pinquito Beans
    Santa Maria Style Pinquito Beans
  • Zesty Shrimp Avocado Jicama Salad
    Zesty Shrimp Avocado Jicama Salad
  • Spiced Sweet Potato and Spinach Soup
    Spiced Sweet Potato and Spinach Soup

chat bubble
Leave a Comment

Subscribe

Get the latest delicious goodness straight to your inbox!

Previous Post: « Chicken Thighs with Za’atar, Carrots and Currants
Next Post: Kale Pistachio and Feta Pesto »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Search

I’m so glad you’re here!

I'm so happy to share what's on our table most days. My California inspired food recipes are simple and full of fresh flavor. It is my hope that you will find something new to try and share with your family and friends. Enjoy! Read More…

Don’t a miss a recipe!

Get every new recipe straight to your inbox.

How to guides – tips and tricks

ribs cooked on bbq on platter with dark background

One Ingredient – 3 Ways

lemons on cutting board with knife and cut in half

Fast and Slow

spiced sweet potato and spinach soup topped with yogurt and served with bread.

Spiced Sweet Potato and Spinach Soup

This creamy, vegetable filled Spiced Sweet Potato and Spinach Soup celebrates the wonderful Moroccan ... continue reading...

platter of Salpicon de Res with avocado radishes and romaine

Mexican Salpicón de Res

Mexican Shredded Beef Salad Estilo Norteño-Northern Style Mexican Salpicón de Res is a ... continue reading...

Fast and Easy Beef Chili horizontal

Fast and Easy Beef Chili

Sometimes comfort food doesn't have to be complicated. This Fast and Easy Beef Chili is one of those ... continue reading...

Featured Categories

  • Beef & Pork
  • Poultry
  • Fish
  • Pasta
  • Vegetarian
  • Salads & Sides
  • Dressings & Sauces
  • Breakfast
  • Grilling
  • Cocktails & Beverages

Copyright

copyscape banner

Don't miss a bite! Join us friends!

Disclosures

Footer

Trending

chinese chicken salad ingredients in black bowl with salad dressing being poured onto

Classic Chinese Chicken Salad with Creamy Sesame Dressing

white balsamic honey mustard dressing combined with whisk

White Balsamic Honey Mustard Vinaigrette

spiced sweet potato and spinach soup topped with yogurt and served with bread.

Spiced Sweet Potato and Spinach Soup

roasted carrot and sweet potato soup with spoon

Roasted Carrot and Sweet Potato Soup

steak in cast iron skillet with compound butter

Charred Scallion Compound Butter

As seen on

as seen on banner

Copyright © 2023 · Claudia's Table

Manage Cookie Consent
We use cookies to optimize our website and our service to you.
Functional Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
Manage options Manage services Manage vendors Read more about these purposes
View preferences
{title} {title} {title}