These banana carrot almond flour pancakes are my new favorite breakfast!  There is so much to love about them – the flavor (sweet from the ripe bananas), the texture (soft but not mushy), and the goodness inside them (eggs! bananas! carrots! almond flour!).


They are similar to my banana-egg-oat pancakes but made grain free with an added ump of veggies from the finely grated carrots.  Paleo and whole30 friendly if that what you’re looking for.  Perfect for anyone who’s looking for a breakfast that tastes like a treat, but is really filled with real whole food ingredients that energize your body! We love them topped with a little butter or natural peanut butter + unsweetened shredded coconut, which gives them even more staying power from the fat.

Related: my 10 favorite fats

My kids love them too – but really they get excited for any pancake.  I don’t try to hide veggies in food because I like them to know what they are eating.  That said, you really could not tell that there are 1.5 cups of carrots in the whole batch!  It’s just a bonus in case you do have picky eaters (kids and adults alike).  The key is to finely grate the carrots.  This makes them almost melt into the batter and become invisible, adding bulk and stability to the pancakes, along with sweetness.  Win-win-WIN!


Prep them ahead of time by grating the carrots in advance and even mixing the batter up the night before.  They keep well in the fridge for a couple of days (if they last!).

Enjoy your new favorite breakfast!


Banana Carrot Almond Flour Pancakes

Makes about 12 pancakes


  • 3 ripe bananas
  • 5 eggs
  • 1.5 cups finely grated carrots
  • 1/2 cup almond flour
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • coconut oil for cooking
  • optional for topping: unsweetened shredded coconut + butter or natural peanut butter


  1. Pre-heat electric griddle to 350 degrees or a large non-stick skillet to medium-high heat on the stove top.
  2. In a medium bowl mash the bananas then whisk in the eggs.  Stir the carrots, almond flour, cinnamon and sea salt into the banana-egg mixture.
  3. Add coconut oil to the griddle/pan and pour 1/4-1/3 cup of batter for each pancake.  Cook on the first side for 3-5 minutes, or until the top begins to bubble, then flip and cook another 2-3 minutes.  Repeat with remaining batter.
  4. Sprinkle unsweetened shredded coconut on top or your favorite pancake toppings!

Tell me about the last pancakes you ate.  What is your go-to recipe?  Happy weekend all!