Gluten-Free Carrot Cake Pancakes
Make delicious, healthy carrot cake pancakes (gluten-free & Dairy-free) with this easy recipe! Top with coconut yogurt, almonds, and maple syrup for the ultimate breakfast treat!
Print
Pin
Servings: 3
Calories: 351kcal
Ingredients
- 1 1/4 cup Gluten-Free All-Purpose Flour
- 3/4 cup Shredded Carrots (1 large carrot)
- 1 1/2 tsp Cinnamon
- 1/4 tsp Ginger
- 1/4 tsp Nutmeg
- 1 cup Almond Milk
- 1/4 cup Brown Sugar (can sub coconut sugar or maple syrup)
- 2 Eggs, beaten
- 2 tbsp Coconut Oil, melted (or melted butter)
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
- 1 tsp Baking Powder
- butter for the pan
Instructions
- Peel and grate one large carrot. You'll need 3/4 cup shredded carrot.
- In a large bowl, whisk all of the dry ingredients together.
- Whisk the 2 eggs. Then add all of the wet ingredients, including the shredded carrots, to the dry ingredients and mix until fully incorporated.
- Heat a non-stick skillet over medium-low heat. Add a bit of butter. Then scoop about 1/3 of the batter and pour it into the skillet. Cook on each side for about 2-3 minutes or until golden brown on each side. (flipping once)
- Serve the carrot cake pancakes with your favorite toppings and enjoy!
Notes
Substitute Options So That You Can Customize These Carrot Cake Pancakes To Your Liking:
Want Vegan Carrot Cake Pancakes? Simply use flax egg instead of a regular egg. (1 Flax egg = 1 tbsp ground flax + 2.5 tbsp Water. Let Sit for 10 minutes then use) Want to use regular flour? You sure can! Simply substitute the all-purpose gluten-free flour with regular all-purpose flour, like this one. Want To Make These Pancakes Refined Sugar Free? Skip the brown sugar and use coconut sugar for a delicious, warm flavor. Want Cream Cheese Icing? Simply smear cream cheese on your pancakes! Or, you can make a glaze yourself. Here’s a great recipe to try!Nutrition
Calories: 351kcal