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!
- Prep Time: 2 Minutes
- Cook Time: 8 Minutes
- Total Time: 10 minutes
- Yield: 1 Serving 1x
- Category: Breakfast
- Method: Stove Top
- Cuisine: American
Ingredients
Scale
Pancake Batter:
- 1/4 Cup Quinoa Flour* (see notes)
- 1/4 Cup Gluten-Free All-Purpose Flour
- 1/2 Tsp Baking Powder
- 1/2 Tsp Cinnamon
- 1/4 Tsp Nutmeg
- 1/3 Cup Carrot Puree
- 1/4 Cup Shredded Carrot
- 1/4 Cup Unsweetened Non-Dairy Milk
- 1/4 Tsp Pure Madagascar Bourbon Vanilla Extract
Carrot Cream Frosting:
- 2 TB Vegan Cream Cheese (room temperature)
- 2 TB Carrot Puree
- 2 TB Powdered Sweetener (or preferred powdered sugar)
Additional Toppings:
- Shredded Carrots
- Unsweetened Raisins
Instructions
- In a large mixing bowl, whisk together the flour(s), baking powder, and spices.
- 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.
- Gently fold in shredded carrot.
- Heat a liberally greased non-stick skillet over medium-high heat and once hot, drop ¼ cup of batter down for each pancake.
- 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.
- Serve warm with cream cheese frosting and optional toppings.
- For the frosting, in a small bowl using a fork, mix together the cream cheese frosting ingredients until smooth.
- 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
- Serving Size: 3 Pancakes