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!
- 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
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!
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!