Carrot Cake Pancakes (Best Carrot Pancakes!)
Whip up a batch of these carrot cake pancakes. They are so moist and delicious and taste just like carrot cake!
Servings: 8
Ingredients
Dry
- 1 cup ground oat flour gluten-free if desired
- 1/2 cup all-purpose gluten-free flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup shredded carrots 1 large carrot
- 1.5 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Wet
- 2 large eggs
- 1 cup unsweetened applesauce
- 1/4 cup unsweetened, plain almond milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil
Instructions
- First, peel one large carrot. Then, use a medium cheese grater to grate your carrot. Place shredded carrot on top of 2 pieces of paper towel and squeeze as much moisture out of it as you can. Measure shredded carrot, you'll want about 1/2 cup.
- Transfer shredded carrot into a medium bowl. Add the rest of the dry ingredients and mix.
- Then, in a large bowl, whisk together 2 eggs. Add applesauce, almond milk, maple syrup, and vanilla extract and mix.
- Transfer dry ingredients into wet and mix. Finally, add in melted coconut oil and mix again.
- Heat a large skillet to low/medium heat. Spray with coconut oil cooking spray.
- Use a 1/3 cup scooper to scoop batter onto skillet. Cook each side for around 3 minutes or until golden brown.
- Serve with maple syrup and your favorite nut butter!
Video
[adthrive-in-post-video-player video-id="B4nyOYZr" upload-date="2019-02-22T10:00:00.000Z" name="Gluten Free Carrot Cake Pancakes" description="It's time to make the best gluten free pancakes you've ever tasted! Our carrot cake pancakes are made with ground oat flour, carrot cake spices, and freshly grated carrots!"]
Notes
- AP gluten-free flour: feel free to use regular all-purpose flour if you do not need to keep this recipe gluten-free.
Nutrition
Calories: 323kcal | Carbohydrates: 44g | Protein: 10g | Fat: 12g | Fiber: 5g | Sugar: 10g