A stack of carrot pancakes served on a plate.
Print

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!
Course Breakfast, Brunch
Cuisine American
Keyword Breakfast Pancakes, Carrot Pancakes, Dessert Pancakes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 (3 pancakes per serving)
Calories 331kcal
Author Roxana Begum
Cost $3

Ingredients

PANCAKE BATTER

  • 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
  • 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
  • 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

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