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!
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.
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Coconut Carrot Cake Pancakes with Cream Cheese Sauce
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
All content and photographs ©Claudia’s Table and claudiastable.com
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