Description
Enjoy the cozy flavors of carrot cake in fluffy pancake form. These gluten-free carrot cake pancakes are easy to make, customizable, and perfect for a wholesome breakfast or brunch.
Ingredients
- 1 ½ cups gluten-free oat flour or all-purpose gluten-free flour blend
- 2 tsp baking powder
- ½ tsp baking soda (optional)
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ⅛ tsp ground ginger (optional)
- ¼ tsp salt
- 2 eggs
- 1 cup milk or plant-based milk
- 2 tbsp unsweetened applesauce or melted butter/oil
- 2 tbsp pure maple syrup or honey
- 1 tsp vanilla extract
- 1 cup finely shredded carrots
- Optional mix-ins: ¼ cup chopped walnuts or pecans, 2 tbsp raisins
Instructions
- In a bowl, whisk together eggs, milk, applesauce (or oil), maple syrup (or honey), and vanilla extract until smooth.
- In another bowl, combine gluten-free flour, baking powder, baking soda (if using), salt, cinnamon, nutmeg, and ginger.
- Stir the dry mixture into the wet ingredients until just combined.
- Fold in shredded carrots and optional nuts or raisins.
- Let the batter rest for 5–10 minutes to allow the flour to absorb the liquid.
- Heat a lightly greased non-stick skillet or griddle over medium heat.
- Pour about ¼ cup of batter per pancake.
- Cook until bubbles form on top and edges look set (2–4 minutes), then flip and cook another 2–3 minutes until golden.
- Keep pancakes warm in a low oven if needed and repeat with remaining batter.
- Serve stacked with maple syrup, yogurt, or cream cheese topping and desired garnish.
Notes
- Resting the batter helps the gluten-free flour hydrate and improves texture.
- Use finely grated carrots for best integration into the batter.
- Lower heat slightly if pancakes brown too quickly before cooking through.
- Make dairy-free by using plant-based milk and oil instead of butter.
- These pancakes freeze well for quick breakfasts—just reheat from frozen.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 3 pancakes)
- Calories: 290
- Sugar: 9g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 95mg
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