Carrot Cake Pancakes Recipe

Enjoy these fluffy and healthy carrot cake pancakes made effortlessly in your blender. These pancakes are dairy-free and gluten-free, naturally sweet, and full of delicious add-ins like walnuts and raisins. Top them with almond butter, cream cheese, or yogurt, and finish with a drizzle of maple syrup for a cozy breakfast treat!

Ingredients for Carrot Cake Pancakes

These healthy pancakes require simple ingredients that ensure they are gluten-free, dairy-free, and filled with both fruits and veggies, making them kid-friendly. Here’s what you will need:

• Unsweetened Applesauce: Adds moisture and sweetness while keeping pancakes flavorful.
• Eggs: Help bind the pancakes together. A flax egg can be substituted; however, that requires testing.
• Unsweetened Almond Milk: For added moisture. Any milk can be used, based on personal preference.

• Maple Syrup: Adds natural sweetness. Alternatives include coconut sugar and honey.
• Rolled Oats: Old fashioned rolled oats keep pancakes hearty. Gluten-free oats are great; avoid steel-cut oats.
• Baking Powder: Provides fluffiness to the pancakes.
• Spices: Cinnamon and nutmeg introduce the cozy flavor typical of carrot cake.
• Salt: A pinch to balance the flavors.
• Mix-ins: Stir in shredded carrots, chopped walnuts or pecans for crunch, and raisins. These nuts and raisins are optional but add extra deliciousness!

Creating these carrot cake pancakes in your blender is incredibly easy!

1. Blend the Base: Combine all ingredients except the mix-ins in your blender. Blend thoroughly for about one minute until smooth.
2. Add the Mix-ins: Incorporate the shredded carrots, walnuts, and raisins into the blended mixture.
3. Cook One Side: Heat olive oil, coconut oil, or vegan butter in a medium-hot griddle or large nonstick pan. Pour in 1/3 cup of batter at a time, spreading it with a spoon. Cook for 2-4 minutes until golden brown and small bubbles form around the edges.
4. Flip and Repeat: Flip the pancakes and continue cooking until they turn golden brown on the underside. If pancakes brown too quickly, reduce the heat. Start at medium heat and then lower it to medium-low to avoid burning. If the griddle smokes, it’s too hot — simply wipe it clean and add more oil before continuing.
5. Serve and Enjoy: Serve pancakes with almond butter, cream cheese, or yogurt, finishing with maple syrup.

Make Ahead & Keep Warm

Prepare these gluten-free carrot cake pancakes in advance and keep them warm in the oven. Preheat your oven to 200°F (93°C). Place the pancakes on a baking sheet or an oven-safe plate, and add them to the oven until it's time to serve.

How to Freeze Pancakes

For bulk preparation, freeze your carrot cake pancakes before serving them later. Put the pancakes on a baking sheet without them touching each other and freeze for 30 minutes. Transfer them to freezer-safe containers, where they can stay fresh for up to three months. When ready to reheat, microwave pancakes on a plate for 30-60 seconds or until warmed through.

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