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!
- 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.