From February/March 2016 issue
Makes about 12


  • 4 large eggs
  • 2 medium carrots, shredded (about 1 cup shredded carrots)
  • 1 cup canned coconut milk (full fat)
  • 1 TBSP honey
  • 1 tsp vanilla extract
  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • Coconut oil, for cooking
  • Maple syrup or applesauce, for serving


  1. In a large bowl, whisk together eggs, carrots, coconut milk, honey, and vanilla.
  2. In a separate bowl, whisk together the coconut flour, tapioca flour, cinnamon, ginger, baking soda, salt, allspice, and nutmeg. Add the flour mixture to the wet ingredients.
  3. Whisk to combine thoroughly.
  4. Heat about 1 tablespoon of coconut oil in a large skillet (preferably cast-iron) set over medium heat.
  5. Drop 1/4-cups of the batter into the skillet, using the measuring cup to spread the batter out a bit into pancake shapes. (The batter will be thick.)
  6. Cook the pancakes for about 3 minutes or until bubbles appear on the surface.
  7. Flip and cook for another 2-3 minutes. Continue cooking pancakes, adding more oil to the skillet as needed, until all of the batter has been used. Serve pancakes with maple syrup, applesauce, or your favorite toppings.