Introduction

These easy apple carrot pancakes are a delicious and nutritious breakfast option that combines the natural sweetness of apples and carrots with warm spices. They’re quick to make and perfect for starting your day with a wholesome, comforting meal.

A stack of seven thick, unevenly shaped brown pancakes sits in the center of a white plate, each pancake showing a slightly crispy, golden-brown texture with some darker spots. The top pancake is covered with small, dark chocolate bits that also scatter around the plate. The white plate rests on a white marbled surface with a black and white checkered cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 eggs
1 medium apple, grated (juice removed)
2 large carrots, grated
1 tablespoon raw cacao powder
1 teaspoon cinnamon powder
1/2 teaspoon vanilla powder
3 teaspoons coconut sugar
4–5 teaspoons butter or coconut oil (for cooking)

Instructions

Step 1: In a large bowl, whisk the eggs until combined and slightly frothy.
Step 2: Add the grated apple and carrots to the eggs, making sure to remove any excess apple juice before mixing in.
Step 3: Stir in the raw cacao powder, cinnamon powder, vanilla powder, and coconut sugar until everything is evenly incorporated.
Step 4: Heat a non-stick skillet over medium heat and add a teaspoon of butter or coconut oil.
Step 5: Pour small amounts of batter onto the skillet to form pancakes. Cook for about 3-4 minutes on each side or until golden brown and cooked through.
Step 6: Add more butter or oil as needed between batches and serve pancakes warm.

Tips & Variations

For extra fluffiness, separate the egg whites and beat them before folding into the batter.
Try adding chopped nuts or raisins for added texture and flavor.
Use maple syrup or honey as a natural sweetener instead of coconut sugar, if preferred.
Make it gluten-free by ensuring your cacao powder and other ingredients are certified gluten-free.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a skillet over low heat or microwave briefly until heated through. These pancakes are best enjoyed fresh but reheat well for a quick breakfast.

How to Serve

A stack of seven brown pancakes with uneven edges sits at the center of a white plate, topped with small dark brown crunchy bits. The pancakes have a slightly crispy texture on the outside and softer spots visible on the sides. Around the plate, scattered dark brown pieces add detail to the presentation. The plate is placed on a white marbled surface with a black and white checkered cloth partially visible underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of coconut sugar?

Yes, you can substitute regular sugar or other sweeteners like honey or maple syrup. Adjust the quantity to your taste preference.

How do I remove the apple juice from grated apples?

After grating the apple, place it in a clean kitchen towel or cheesecloth and gently squeeze out the excess juice. This prevents the batter from becoming too wet and helps your pancakes cook better.

Easy Apple Carrot Pancakes Recipe

Print Recipe

★★★★★

4.6 from 136 reviews

These Easy Apple Carrot Pancakes are a wholesome and flavorful breakfast option that combines the natural sweetness of apples and carrots with warm spices like cinnamon and cacao. Made with simple ingredients and cooked on the stovetop, these pancakes offer a nutritious, gluten-free start to your day with a delightful balance of flavors and textures.

Author: Nora
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4–6 pancakes 1x
Category: Breakfast
Method: Frying
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Main Ingredients

6 eggs
1 medium apple, grated (juice removed)
2 large carrots, grated
1 tbsp raw cacao powder
1 heaping tsp cinnamon powder
1/2 tsp vanilla powder
3 tsp coconut sugar

For Cooking

4–5 tsp butter or coconut oil

Instructions

Prepare the Vegetables and Fruit: Begin by grating the medium apple, making sure to remove its juice to avoid excess moisture. Grate the two large carrots as well. Set aside these grated ingredients for mixing.
Mix the Batter: In a large mixing bowl, crack and whisk the 6 eggs until smooth. Add the grated apple and carrots to the eggs. Then, incorporate the raw cacao powder, cinnamon powder, vanilla powder, and coconut sugar. Stir everything together until you have a consistent batter, ensuring the spices and sweetness are evenly distributed.
Heat the Pan: Place a non-stick frying pan or skillet over medium heat. Add 4-5 teaspoons of butter or coconut oil to the pan. Allow the fat to melt and coat the surface evenly, which will help prevent sticking and add flavor to the pancakes.
Cook the Pancakes: Pour or scoop portions of the batter onto the hot pan to form pancakes of your desired size. Cook each pancake for about 3-4 minutes on the first side until the edges start to set and bubbles form on the surface. Then gently flip the pancakes using a spatula and cook for an additional 2-3 minutes on the other side until golden brown and cooked through.
Serve Warm: Remove cooked pancakes to a plate and keep warm if making multiple batches. Serve immediately with your choice of toppings like honey, maple syrup, or fresh fruit to enhance the natural flavors.

Notes

Removing apple juice prevents the batter from becoming too runny, ensuring better pancake texture.
You can substitute coconut sugar with brown sugar or maple syrup if preferred.
Butter or coconut oil both work well; coconut oil adds a subtle tropical flavor and is suitable for dairy-free diets.
Cook pancakes on medium heat to ensure they are cooked thoroughly without burning.
This recipe is naturally gluten-free and rich in protein from the eggs.

Keywords: apple carrot pancakes, healthy pancakes, gluten-free breakfast, cinnamon pancakes, easy breakfast recipe, vegetable pancakes