This pancake recipe is a perfect breakfast spin-off of the springtime dessert, carrot cake! Having dessert for breakfast is a dream and this dessert breakfast is so tasty! Using the Kelapo coconut oil is key to cooking homemade pancakes; it is lighter and ensures your pancakes won’t burn! Kelapo coconut oil will give your pancakes that fluffy inside while keeping a crispy outside layer. 

Ingredients: 

• 1 tablespoon Kelapo coconut oil 
• 1 cup white whole wheat flour 
• 2 teaspoons baking powder 
• ½ teaspoon ground cinnamon 
• ½ teaspoon ground nutmeg  
• ½ teaspoon kosher salt 
• 1 tablespoon brown sugar 
• 1 cup finely grated carrots, peeled 
• 1 large egg, whisked 
• 1 cup milk 
• 2 tablespoon whipped cream cheese 
• 2 tablespoons honey 

Instructions: 

1. Whisk together 1 cup of white whole wheat flour, 2 teaspoons of baking powder, ½ teaspoon of cinnamon, ½ teaspoon of nutmeg, ½ teaspoon of salt, and 1 tablespoon of brown sugar in a large bowl. Add 1 cup of finely grated carrots into the flour mixture and toss to coat. 
2. In a separate bowl, whisk together 1 egg, 1 cup of milk, and 1 tablespoon of Kelapo coconut oil. Next, stir the dry ingredients into the wet ingredients until well combined. 
3. Over medium heat, heat a large skillet and lightly coat with Kelapo coconut oil. Pour about 1 tablespoon of the pancake mixture onto the skillet for each pancake. Cook for 2 minutes then flip the pancakes over for a minute longer. 
4. In a small bowl, stir together 2 tablespoons of whipped cream cheese and 2 tablespoons of honey until combined. Serve on top of the pancakes and enjoy!