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Gluten-Free Carrot Cake Pancakes (Vegan, Allergy-Free)

Everything you love about carrot cake, now as a healthy breakfast! These Gluten-Free Carrot Cake Pancakes, topped with a dairy-free cream cheese frosting, are vegan, allergy-free, and sneak in tons of veggie nutrition! These fluffy and delicious pancakes are a perfect easy breakfast for Spring!

Ingredients

Scale

Pancake Batter:

Carrot Cream Frosting:

Additional Toppings:

Instructions

  1. In a large mixing bowl, whisk together the flour(s), baking powder, and spices.
  2. Add the carrot puree, milk, and vanilla to the bowl and mix together to form a mostly smooth, slightly thick pancake batter. Do not over mix.
  3. Gently fold in shredded carrot.
  4. Heat a liberally greased non-stick skillet over medium-high heat and once hot, drop ¼ cup of batter down for each pancake.
  5. Cook the pancakes for 3-4 minutes until you see small bubbles form on the surface and the edges begin to lift, before flipping and cooking the other side for an additional 2-3 minutes. Repeat the process as necessary for the rest of the batter.
  6. Serve warm with cream cheese frosting and optional toppings.
  7. For the frosting, in a small bowl using a fork, mix together the cream cheese frosting ingredients until smooth.
  8. Add the frosting to the warm pancakes, top with extra carrot shreds and raisins, if desired.

Notes

  • You can swap out the quinoa flour and use more all-purpose flour instead.
  • You'll get about 3 small pancakes with this recipe.

Nutrition

Keywords: gluten-free pancakes, vegan pancakes, carrot cake, carrot cake pancakes, cream cheese frosting