Carrot Pancakes with Pineapple and Coconut

Carrot pancakes with pineapple and coconut are incredibly delicious. Thick, fluffy, moist, cake like, these are the ultimate dessert breakfast pancakes, but without being heavy like a dessert. It uses a few extra ingredients, but they are worth adding. Taste it and you will know!

Adding to my weekend brunch treats: Chocolate Hazelnut Honey Crescent Rolls and Light and Delicious German Apple cake.

Carrot Pancakes for Breakfast

These breakfast pancakes made with whole wheat flour and grated carrots have somethings that make them extra special. It might take you few more minutes to grab the extra ingredients, but will be worth it for the heavenly pancakes.

The delicate flavors of pineapple and coconut, plump and juicy raisins and possibly the crunch from pecans or walnuts, are all what makes this breakfast worth the effort. Perfect for a weekend brunch! And your family will love these light and fluffy carrot pancakes with so many wholesome ingredients.

How to Make Dessert Style Carrot Pancakes

The following outlines the step by step process to make the carrot pancakes:

1. Combine flour, nuts, coconut, cinnamon, baking powder, baking soda and salt.
2. Whisk together buttermilk, egg, brown sugar, light olive oil and vanilla.
3. Add wet ingredients to dry ingredients and gently fold it in.
4. Process carrots and crushed pineapple until finely grated. Add raisins and pulse. Stir carrot mixture into pancake batter.
5. Pour 1/4 cup batter on lightly greased skillet at medium heat. When you see bubbles on the top, flip pancakes and cook for couple minutes on other side.
6. Whisk all the ingredients for a smooth cream cheese topping.
7. Serve carrot pancakes with sweet cream cheese topping, toasted nuts and maple syrup if you like.

Carrots Make These Pancakes Healthy

These whole wheat pancakes have lots of carrots and some fruit in it. Carrots are a rich source of carotenoids – the powerful antioxidants, which are well known for their potential to lower the risk of cancer.

Beta carotene from carrots can help correct vitamin A deficiency. Carrots being a good source of phytochemicals and fiber, can help with promoting good health and prevention of several diseases.

Tips for Breakfast Pancakes with Carrots

• Choose a good cast iron or non stick skillet. Even medium heat is important for cooking pancakes.
• Carrots need more time to cook, so grate them fine. Be sure to cook pancakes for sufficient time.
• You may use a hand grater for finely grated carrots. If using food processor, you may use grating blade at first and then the multipurpose blade to grate it down even further.
• You may also use a mix of white whole wheat flour or whole wheat pastry flour with all purpose flour.
• You could add some nutmeg in the batter for more flavor.
• Keep pancakes warm at 200°F lightly covered with foil.
• Buttermilk Substitute: for this recipe, combine 1¼ cup milk with 1¼ tsp lemon juice. Use after 5 minutes.
• Freezer Friendly: These pancakes freeze well.
• Make ahead: Combine the dry ingredients and grate carrots the day ahead.

LOOKING FOR MORE BREAKFAST TREATS? YOU MAY LIKE THESE:

• Banana Bread Oatmeal Muffins
• Homemade Granola with Cashew and Cardamom
• Almond Granola Energy Bars
• German Blueberry Bread

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4.67 from 6 votes

Carrot Pancakes with Pineapple and Coconut

Carrot pancakes with pineapple and coconut are incredibly delicious. Thick, fluffy, moist, cake like, these are the ultimate dessert breakfast pancakes, but without being heavy like a dessert. It uses a few extra ingredients, but they are worth adding. Taste it and you will know!

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Print

Course :Breakfast, Brunch

Cuisine :American

Servings: 4 (3 pancakes per serving)

Calories: 331kcal

Author: Roxana Begum

Ingredients

PANCAKE BATTER

• 1¼ cups flour white whole wheat flour, whole wheat pastry flour or all purpose flour
• 2 tbsp walnuts pecans or almonds, chopped, optional
• 2 tbsp coconut flakes dried
• 1 tsp ground cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1¼ cup buttermilk low fat, adjust as needed
• 1 egg large
• 2 tbsp brown sugar
• 2 tbsp light olive oil or any neutral tasting oil
• 1 tsp vanilla
• 1¼ cups carrots chopped
• 1/2 cup pineapple crushed, in juice, measure after squeezing juice
• 2 tbsp raisins
• butter or neutral tasting oil cooking spray

CREAM CHEESE TOPPING (Optional)

• 4 ounces cream cheese low fat, softened, or ricotta
• 2 tbsp milk or light cream
• 2 tbsp maple syrup or honey
• 1 tsp vanilla

US Customary - Metric

Instructions

• Combine flour, walnuts, coconut, cinnamon, baking powder, baking soda and salt in a mixing bowl.
• In a separate bowl, whisk together buttermilk, egg, brown sugar, olive oil and vanilla.

  Tip: Or give it a quick pulse in a food processor.
• Add wet ingredients to dry ingredients and gently fold it in, making sure not to over mix. 
• In the same food processor process the chopped carrots and crushed pineapple using the pulse action several times until finely grated, but not pureed. Add raisins and give a quick pulse.

  Tip: You may use your grating blade at first and then use the multipurpose blade to grate it down finely.
• Stir the carrot mixture into the pancake batter. The consistency should be thick but spreadable. Adjust the consistency with buttermilk if needed.
• Heat a skillet over medium heat. Lightly coat the pan with butter or oil or use cooking spray. 
• Using a 1/4 cup measure, pour batter on heated skillet, patting it down if needed.

  Tip: Even medium heat is important for cooking pancakes.
• When you notice bubbles all over the top, flip pancakes and cook for 1 to 2 minutes on the other side. If it feels firm in the middle then they are cooked.

  Tip: Keep pancakes warm at 200°F lightly covered with foil.
• Take cream cheese at room temperature and combine with milk or cream, maple syrup and vanilla. Whisk it all into a smooth topping. Use more milk or cream if needed.
• Serve the carrot pancakes with sweet cream cheese topping and toasted nuts. Add a drizzle of maple syrup if you like.

Notes

1. You may also use a mix of white whole wheat flour or whole wheat pastry flour with all purpose flour.
2. Use 2 teaspoons baking powder if you don't have baking soda.
3. You could add 1/4 tsp nutmeg in the batter for more flavor.
4. Choose a good cast iron or non stick skillet. 
5. Buttermilk Substitute: for this recipe, combine 1¼ cup milk with 1¼ tsp lemon juice. Use after 5 minutes.
6. These pancakes freeze well.
7. Make ahead: Combine the dry ingredients and grate carrots the day ahead.

Nutrition

Serving: 3pancakes | Calories: 331kcal | Carbohydrates: 52g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 431mg | Potassium: 527mg | Fiber: 6g | Sugar: 16g | Vitamin A: 6775IU | Vitamin C: 5.6mg | Calcium: 201mg | Iron: 1.7mg

Keywords :Breakfast Pancakes, Carrot Pancakes, Dessert Pancakes

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This post was first published on May 12th 2016 and has been updated with improvements in recipe, formatting, tips, and additional enhancements.