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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!
Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 10 Pancakes


  • 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


  • 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.
Keyword pancakes