Gluten-Free Carrot Cake Pancakes Recipe

Name: Gluten-Free Carrot Cake Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup oatmeal flour, made by processing 1/2 cup GF old fashioned oats; 1/2 cup quinoa flour; 2 tablespoons GF old fashioned oats; 1/4 teaspoon salt; 1 teaspoon baking powder; 1 teaspoon cinnamon; 1/2 teaspoon fresh grated nutmeg; 1/8 teaspoon ground ginger; 1 tablespoon palm sugar; 1 egg; 2 tablespoons coconut oil; 1/2 cup almond or coconut milk; 1 teaspoon vanilla extract; 1 cup fresh grated carrots (from about 2 medium carrots); good quality maple syrup for serving

Servings: persons

1/2 cup oatmeal flour, made by processing 1/2 cup GF old fashioned oats
1/2 cup quinoa flour
2 tablespoons GF old fashioned oats
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon fresh grated nutmeg
1/8 teaspoon ground ginger
1 tablespoon palm sugar
1 egg
2 tablespoons coconut oil
1/2 cup almond or coconut milk
1 teaspoon vanilla extract
1 cup fresh grated carrots (from about 2 medium carrots)
good quality maple syrup for serving

1
In a large bowl place oatmeal flour, quinoa flour, oats, salt, spices and sugar. Stir until evenly distributed.
2
In a separate bowl whisk together egg, 1 tablespoon of the coconut oil, milk, and vanilla.
3
Add wet ingredients to dry. Add finely grated carrots, and combine ingredients until just well incorporated. Do not over mix.
4
Preheat oven to 200 degrees Fahrenheit. Place a baking sheet in oven where you will keep pancakes warm as you cook batter.
5
To make pancakes, start by placing a large skillet over medium heat. Add 1/2 tablespoon of coconut oil. Scoop about 1/4 cup worth of batter per pancakes onto warm skillet. Cook, flipping once, until both sides are golden, it usually takes about 3 minutes per each side. (Unlike traditional pancakes, these don't bubble as much to indicate they are halfway done. Since the batter is thick, test for doneness after three minutes. If golden brown, turn, then cook flip side.)
6
When first batch of pancakes is ready transfer onto baking sheet to keep warm. Add another half tablespoon of the coconut oil and cook. Repeat until all the batter has be cooked.
7
Serve warm with a generous drizzle of good quality maple syrup.

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup oatmeal flour, made by processing 1/2 cup GF old fashioned oats, 1/2 cup quinoa flour, 2 tablespoons GF old fashioned oats, 1/4 teaspoon salt, and more.

Yes, Gluten-Free Carrot Cake Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Carrot Cake Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions