Gluten-Free Carrot Cake Pancakes
Spring is around the corner, which means it's carrot cake season! This gluten-free carrot cake pancake recipe is perfect for Easter, Mother's Day, or just good ol' Sunday Brunch. You're going to love it!
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.