Spring is on its way, heralding the arrival of carrot cake season! Dive into this delightful carrot cake pancake recipe, tailor-made for Easter, Mother’s Day, or any leisurely Sunday Brunch. And guess what? They’re gluten-free! Indulge guilt-free in the joy of having carrot cake for breakfast. Your taste buds will thank you later.
This gluten-free pancake recipe is a perfect fit for Easter, Mother’s Day, or any relaxed Sunday Brunch. Psst… I have a Healthy Breakfast Board on Pinterest just in case you were looking for more breakfast ideas!
What staples will you need for this recipe:
- Almond Flour — Renowned for its subtly sweet flavor, rich nutritional profile, and low-carb properties, almond flour is our top choice for baking.
- Organic Coconut Syrup — Perfect for drizzling over baked treats, ice cream, pancakes, oatmeal, and both sweet and savory dishes. A fantastic alternative to honey, maple syrup, or molasses.
- Coconut Sugar — This light brown, all-natural sweetener adds a hint of classic brown sugar flavor to your recipes. It’s an excellent substitute for white sugar, brown sugar, and muscovado sugar.
- Organic Coconut Chips — These crispy chips, akin to potato peelings in size, are versatile additions to trail mix, granola, and various other dishes.
- Himalayan Pink Salt — Sourced from deep within the pristine Himalayan Mountains of northern Pakistan, this pure, hand-mined salt is a favorite for seasoning dishes of all kinds.
- Organic Texas Pecans — These premium raw pecans, certified organic, boast full halves with a tender, crispy texture. Ideal for snacking and enhancing both desserts and dressings!
Pile them tall, drizzle generously with syrup, sprinkle on extra coconut chips or pecans, and savor every delicious bite!
I’m curious, are you on Team Pancakes or Team Waffles? Let’s settle this delicious debate!
Gluten-Free Carrot Cake Pancakes
Ingredients
- 100 g gluten free oats
- 1/4 cup Almond Flour
- 1 tablespoon Coconut Sugar
- 1 banana
- 1 cup unsweetened oat milk
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon Himalayan Pink Salt
- 1 teaspoon Cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla
- 1 egg
- 1 tablespoon flaxseed
- 1/2 cup shredded carrots
- 1/4 cup Pecans
- 1/4 cup Organic Coconut Flakes
- 1/4 cup unflavored protein powder
- Coconut, date or Maple Syrup optional for topping
Instructions
- In a high-speed blender, blend oats until flour-like consistency, making oat flour.
- Add in the remainder of ingredients and blend until well combined but not over blending. Scrape down sides as needed.
- Let the batter rest for about 5 minutes to thicken up, you want it to be pretty thick!
- Pour 1/3 cup batter onto a medium-low skillet that has been greased with coconut oil.
- Flip over once bubbles have formed and the bottom is golden brown.
- Repeat until all pancakes are made.
