Fall

Gluten-Free Carrot Cake Pancakes

February 22, 2016
3
1 Ratings
Photo by Tasty Plan
  • Serves 2-3 (About 7 3" diameter pancakes)
Author Notes

Soft, moist, sweet, and hearty, these carrot cake pancakes beat the hell out of any carrot cake I have ever had. Made with quinoa, oats, and carrots, these pancakes are a powerhouse. Packed with all the nutrients you want to start your day with, these pancakes are not only delicious, but also good for you. The perfect balance of protein (quinoa), healthy grains (oatmeal) with a hefty dose of vegetable power (carrots) for complete meal you could even have for dinner, if you ever did that kind of thing. —Tasty Plan

Ingredients
  • 1/2 cup oatmeal flour, made by processing 1/2 cup GF old fashioned oats
  • 1/2 cup quinoa flour
  • 2 tablespoons GF old fashioned oats
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon fresh grated nutmeg
  • 1/8 teaspoon ground ginger
  • 1 tablespoon palm sugar
  • 1 egg
  • 2 tablespoons coconut oil
  • 1/2 cup almond or coconut milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh grated carrots (from about 2 medium carrots)
  • good quality maple syrup for serving
In This Recipe
Directions
  1. In a large bowl place oatmeal flour, quinoa flour, oats, salt, spices and sugar. Stir until evenly distributed.
  2. In a separate bowl whisk together egg, 1 tablespoon of the coconut oil, milk, and vanilla.
  3. Add wet ingredients to dry. Add finely grated carrots, and combine ingredients until just well incorporated. Do not over mix.
  4. Preheat oven to 200 degrees Fahrenheit. Place a baking sheet in oven where you will keep pancakes warm as you cook batter.
  5. To make pancakes, start by placing a large skillet over medium heat. Add 1/2 tablespoon of coconut oil. Scoop about ¼ cup worth of batter per pancakes onto warm skillet. Cook, flipping once, until both sides are golden, it usually takes about 3 minutes per each side. (Unlike traditional pancakes, these don’t bubble as much to indicate they are halfway done. Since the batter is thick, test for doneness after three minutes. If golden brown, turn, then cook flip side.)
  6. When first batch of pancakes is ready transfer onto baking sheet to keep warm. Add another half tablespoon of the coconut oil and cook. Repeat until all the batter has be cooked.
  7. Serve warm with a generous drizzle of good quality maple syrup.

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1 Review

Nancy G. October 10, 2022
These were good, but not great. The pancakes did not taste like carrot cake, despite having a lot of finely shredded carrot in them, and the spices somehow didn't translate these to capture the flavor of carrot cake. I would have liked some chopped toasted walnuts in the mix to help me get there, but, alas, I didn't add them as they were not called for. I would advise that if you are really after a carrot cake tasting pancake, go back to the drawing board and maybe add some canned crushed pineapple, some walnuts and tweak the spices by adding a hint of clove. THEN I think you could get there!