Carrot Cake Pancakes

Carrot Cake Pancakes

Great breakfast option for Easter!

Servings: 16 mini pancakes Total Time: 20 minutes



  • 1 cup whole wheat flour
  • 1 cup peeled and finely grated carrots (about 2 large carrots)
  • 1 packet LonoLife Unflavored Collagen Peptides or LonoLife Vanilla Collagen Peptides
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon brown sugar
  • 1/2 teaspoon kosher salt or sea salt
  • 1 large egg
  • 1 cup unsweetened almond milk
  • 1 tablespoon coconut oil, melted
  • 2 tablespoons whipped cream cheese
  • 2 tablespoons honey


1) In a medium-sized bowl, whisk together flour, LonoLife unflavored collagen peptides, baking powder, cinnamon, nutmeg, sugar and salt. Add grated carrots and mix until coated.

2) In a separate small-sized bowl, whisk together the egg, almond milk and coconut oil.

3) Pour the wet ingredients into the dry and mix until just combined.

4) Heat a large pan or griddle on medium heat and lightly coat with coconut oil.

5) Scoop about 1 tablespoon of the pancake batter onto the pan and cook for about two minutes or until edges turn slightly brown. Flip and cook for another minute.

6) In a small bowl, whisk together cream cheese and honey for serving on top..

7) Enjoy!

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