No bite left behind: Eating these carrot cake pancakes in a bowl saves rogue toppings and syrup

Where you can let your hair down and get creative is with the toppings

Published April 4, 2019 6:00PM (EDT)

Carrot Cake Pancakes (Skyhorse Publishing)
Carrot Cake Pancakes (Skyhorse Publishing)

Excerpted with permission from Paleo Power Bowls: 100 Easy, Nutrient-Dense, Anti-Inflammatory Meals by Julia Mueller. Copyright 2019 by Skyhorse Publishing, Inc.

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Paleo Power Bowls is the busy person’s answer to jump-starting the ultimate paleo lifestyle, with one hundred gluten-free, dairy-free, and refined-sugar-free recipes for breakfast, lunch, dinner, and dessert that feature unprocessed, anti-inflammatory, whole foods. Julia Mueller, the blogger at The Roasted Root and author of Delicious Probiotic Drinks and Let Them Eat Kale!, also shares tips on making build-your-own, customizable recipes according to specific dietary needs for people who suffer from autoimmune diseases or allergies.

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Okay, okay, so pancakes in bowls is a little bit of a stretch, but the way I see it, the bowl helps collect any rogue toppings and pure maple syrup. No bite left behind, right?

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Recipe: Carrot Cake Pancakes

Low-FODMAP, Vegetarian

Prep Time: 20 minutes | Cook Time: 20 minutes

Total Time: 40 minutes | Yield: Makes 10 pancakes


4 large eggs

1 cup full-fat canned coconut milk

¼ cup pure maple syrup or honey

1 tsp pure vanilla extract

½ cup + 1 Tbsp coconut flour

¼ cup tapioca flour or arrowroot flour

¼ tsp baking soda

2 tsp ground cinnamon

¼ tsp sea salt

1 large carrot peeled and grated
(½ heaping cup)

½ cup unsweetened shredded coconut

½ cup raisins

1–2 Tbsp coconut oil

 For Serving:

Chopped walnuts


Pure maple syrup

Hemp hearts


Normally, I encourage substitutions in my recipes, but not in this case. For example, I wouldn’t replace the coconut flour with anything else, as coconut flour absorbs about four times more liquid than any other grain-free flour. If you really have to, you can use either tapioca flour or arrowroot flour.

Additionally, I would not recommend replacing the coconut milk with any other nondairy milk, as the high fat content helps give the pancakes their thick, fluffy, moist texture.

Where you can let your hair down and get creative is with the toppings—you can use homemade Salted Caramel, Coconut Milk Whipped Cream, almond butter, Strawberry Chia Seed Jam, classic butter or ghee, and pure maple syrup.


Add all ingredients except the carrot, coconut, raisins, and coconut oil to a blender. Blend until well combined and smooth (note: you can also use a mixing bowl if you don’t have a blender).

Fold in the carrot, coconut, and raisins, and allow batter to sit 15 minutes. This process helps thicken the batter.

Heat coconut oil in a large nonstick skillet (enough to generously coat the surface) over medium-low heat. Wait a few minutes for the skillet to warm up all the way.

Measure out ¼ cup of batter and pour onto the hot skillet. If necessary, use your finger to spread the batter into a perfect circle. Cook 3 to 4 minutes, until pancake is golden-brown on the first side. Carefully flip and cook another 3 to 4 minutes, or until pancake is cooked through. Repeat for remaining batter.

Serve pancakes with choice of chopped walnuts, raisins, pure maple syrup, and hemp hearts.

By Julia Mueller

Julia Mueller is the blogger at The Roasted Root and the author of "Delicious Probiotic Drinks," "Let Them Eat Kale!" and "Paleo Power Bowls"

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