If you’re looking for a healthy breakfast, try these Carrot Cake Pancakes. They’re grain free, gluten free, dairy free and full of carrots!
You know that we are huge pancake lovers here. Pancakes have been a weekend tradition in our house for years…so much so that the dog loves pancakes and knows when it is Saturday morning!
When we started trying to eat more “clean” foods last summer, we knew we had to find a pancake recipe that we could enjoy regularly without all of the flour and sugar. I came across this pin and knew I had give these a try. We made very slight changes, but Stir It Up’s recipe is a keeper. The major change we made was to make them into pancakes instead of waffles. We tried using a waffle maker, but the batter ended up sticking too much and not coming out in one piece. Making them as pancakes completely fixed that problem!
You’ll love these carrot cake pancakes because they are full of wholesome ingredients. You can eat them without guilt for dinner. They have coconut and almond flour which makes them grain-free. Never bought almond or coconut flour before? Our favorite brand is Bob’s Red Mill flours. They’re all-natural and are easily found at our local Meijer store.
Many of the other ingredients are versatile. We used ghee, but you can substitute butter. Use regular milk if you don’t have coconut or almond milk. We sweetened them with unsweetened applesauce or agave syrup, but you can use maple syrup, too!
Add nuts, raisins, coconut…whatever you love. We left ours “plain” to keep the kids happy, but nuts would be an amazing addition.
If you are trying to eat healthier foods but miss pancakes, give these carrot cake pancakes try!
Carrot Cake Pancakes
- 1 1/2 cups Bob's Red Mill almond flour
- 1/3 cup Bob's Red Mill coconut flour
- 1/2 cup ghee (or butter)
- 1/2 cup applesauce (or maple syrup)
- 6 large eggs
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 2 tablespoons cinnamon
- 2 1/2 teaspoons ginger
- 1 1/2 teaspoons nutmeg
- 2/3 cup coconut or almond milk
- 2 cups finely shredded carrots
- Combine all of the ingredients in a large bowl and mix until well blended. The batter will be thick.
- Heat a pancake pan or griddle to about medium-high, about 300 degrees. Spray the griddle with cooking spray. Ladle about 1/2 a cup of pancake batter onto the hot griddle.
- Allow the pancakes to cook for about 2 1/2 minutes on the first side, then carefully flip the pancakes. If they are not flipping well, give them a little more time to cook.
- Allow them to cook another 2 1/2 minutes on the other side, or until they are completely cooked through. This recipe will make about 16 pancakes, 4 1/2 inches in diameter. Eat plain, or with butter and syrup, as desired!
Recipe slightly adapted from Stir It Up.