Gluten-Free Carrot Cake Pancakes

Have your cake and eat it, too with these Gluten-Free Carrot Cake Pancakes! Made with refined sugar-free and gluten-free ingredients such as eggs, yogurt, banana, and carrots. Fluffy and delicious, they’re a dessert-inspired breakfast that’s so delicious you’d never guess it’s actually good for you, too! Dairy-Free Option. 

Carrot Cake Pancakes? Yep! Let Us Explain

Carrot cake pancakes are exactly what they sound like! We took the classic dessert and turned it into fluffy, gluten-free pancakes you can enjoy any time of day – completely guilt-free! Using real-food ingredients, we replicated the sweet flavor and moist texture of traditional carrot cake and incorporated it into an easy pancake batter. The end result? A quick, easy breakfast you’ll look forward to digging into! 

Why You’ll Love This Recipe

Dessert for breakfast? What’s not to love?! As if that wasn’t good enough, these carrot cake pancakes are: 

• Made with whole food ingredients for a nutritious recipe that’s perfectly sweet without the need for any refined sugar. 
• Created in a blender and cooked in minutes. 
• Great to make ahead of time for quick breakfasts throughout the week. 
• Easy to customize with all your favorite add-ins and toppings. 

Gluten-Free Ingredients

Recipes don’t get any simpler than these carrot cake pancakes! Here’s the short and sweet list of what you’ll need:

• Eggs – These provide structure to the batter, helping it become fluffy and hold its shape. We haven’t tested this recipe with any egg substitutes, but please let us know how it goes if you do! 
• Carrots – These are shredded so finely that you won’t even realize they’re there, but they’re crucial to creating the carrot cake flavor we’re looking for. Plus, they’re a great source of nutrients and fiber. Healthy pancakes for the win! 
• Banana – Used to sweeten the batter without the need for sugar and helps keep the pancakes soft and moist. 
• Yogurt – We use plain or vanilla Greek yogurt, but coconut yogurt can be substituted if you need this recipe to be dairy-free. 
• Tapioca Starch or Gluten-Free Oat Flour– This forms the base of the batter, helping the pancakes keep their shape. If preferred, gluten-free oats can be ground into oat flour and used in its place 
• Cinnamon – Just a dash helps provide extra depth to the flavor and enhances the natural sweetness of the batter. 
• Baking Powder – Make sure it’s fresh so your pancakes turn out fluffy! 
• Salt – It might sound strange, but it’s crucial to enhance the rest of the ingredients. 
• Vanilla Extract – For the best results, use high-quality pure vanilla extract. Trust us. It’s worth the splurge! 

How to Make Carrot Cake Pancakes

These carrot cake pancakes are the easiest pancakes you’ll ever make! Here’s what to do: 

• Blend the Wet Ingredients with the Carrot and Banana. Add the eggs, carrot, banana, and yogurt to a high-speed blender, and blend on high until the ingredients are well combined and creamy. 
• Blend the Dry Ingredients. Add the starch, baking powder, spices, and vanilla, and blend again until the batter has a smoothie-like consistency. 

• Chill. Place the batter in the fridge to chill and set. 
• Cook. Heat coconut oil or butter on a non-stick skillet or griddle, and spoon ⅓ cup of batter onto the pan. Cook until the edges are brown or the center begins to bubble and flip it over.

Pro-Tip: Use a pancake spatula for easy flipping! 

• Repeat. Continue to cook until the pancake is completely set and golden brown on both sides. Transfer the pancake to a plate, and repeat the process until all of the batter has been used. 

Topping Ideas and Mix-Ins

You can definitely serve these carrot cake pancakes on their own, and they’re super delicious. However, we can never resist a good mix-in! For instance, some of our favorites include dark chocolate chips, chopped nuts, dried fruit, and unsweetened shredded coconut flakes. 

Then, we finish our pancakes off with all the best toppings such as: 

• Maple syrup
• Peanut butter, almond butter, or sunflower butter
• Cream cheese
• Whipped cream or coconut whip
• Fresh fruit

How to Store and Reheat

We love to add these gluten-free carrot cake pancakes to our batch cooking lineup! Store them in the fridge or freezer, and reheat them in minutes for an easy breakfast or quick snack on the go. Follow the tips below to keep them fresh. 

• Refrigerator: Let your pancakes cool completely. Then, transfer them to an airtight container or sealable bag, and store them in the fridge for 3-5 days. 
• Freezer: Place the pancakes in a freezer-safe container, wrapping them individually with parchment paper to prevent them from sticking together. Store them in the freezer for up to 3 months. 
• Reheat: When you’re ready to eat, just add your pancakes (thawed or frozen) to a plate, and heat them for 30-60 seconds in the microwave. Or, place them in the toaster or in a skillet on the stove! 

More of Our Favorite

Gluten-Free Pancake Recipes

Looking for more easy pancake recipes? We’ve got you covered with great gluten-free options below! 

• Blueberry Vegan Protein Pancakes 
• Vegan Pumpkin Pancakes
• Coconut Flour Pancakes 
• Sheet Pan Chocolate Protein Pancakes

Gluten-Free Carrot Cake Pancakes Recipe

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★★★★★

5 from 1 reviews

• Author: Lindsay Cotter
• Total Time: 55 minutes
• Yield: 5-7 pancakes
• Diet: Gluten Free

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Description

Have your cake and eat it, too with these Gluten-Free Carrot Cake Pancakes! Refined sugar and gluten-free, they’re made with gluten-free oat flour, banana, and carrots. Dairy-Free Option. 

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Ingredients

Units USM

• 2 large eggs
• 1 large carrot or ¾ cup to 1 cup chopped
• 1 ripe small banana (100 g)
• 5 ounces plain or vanilla Greek yogurt (coconut milk yogurt may be substituted)
• ½ cup (60 to 65 grams) tapioca starch or gluten free oat flour (50 grams)
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• ¼ teaspoon kosher salt
• Optional Toppings – dark chocolate chips, chopped nuts and/or cinnamon
• refined coconut oil or butter for the pan

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Instructions

1. Place the eggs, carrot, banana and yogurt in a blender. Blend on high until a creamy batter is formed.
2. Add in the tapioca starch, baking powder, vanilla, cinnamon and salt. Blend again until smooth. Batter should be a pourable smoothie-like consistency.
3. Place the batter in the fridge for 30 minutes. If using oat flour, place in fridge for 10 to 15 minutes, so the batter doesn’t get too thick. Remove from the fridge once batter has set.
4. Heat a skillet to medium-high, adding a few teaspoons of coconut oil or butter to coat the pan.
5. Once hot, pour ⅓ cup batter into the center of the pan. Cook until the edges start to brown or the middle starts to bubble but no more than 2 minutes (might be different for oat flour). Flip over and let the pancake cook for another 2 to 3 minutes.
6. Remove the pancake and place on a plate. Repeat the process to get 6 to 7 pancakes (4 to 5 larger pancakes).
7. Top pancakes with optional toppings. Once cooled, store in an airtight container in the fridge for up to 3 days.

Notes

Substitutes– Plant Based/Dairy-Free yogurt may be substituted for greek yogurt.

Storage Tips – Place the pancakes in a freezer-safe container for up to 3 months, wrapping them individually with parchment paper to prevent them from sticking together. .

• Prep Time: 5 minutes
• Rest Time: 30 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: one 4 to 5 inch pancake
• Calories: 82
• Sugar: 3.7 g
• Sodium: 93.7 mg
• Fat: 2.9 g
• Saturated Fat: 1.1 g
• Carbohydrates: 9.9 g
• Fiber: 1 g
• Protein: 4.5 g
• Cholesterol: 65.1 mg

Keywords: gluten-free pancakes, pancakes, carrot cake pancakes, breakfast, brunch

Do you have questions, feedback, or tips about this recipe? Leave a comment below with any questions or feedback you’d like to share!

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