introduction
These Carrot Cake Pancakes taste like a soft, warm carrot cake but in pancake form. They are quick to make and use simple ingredients. If you like carrot snacks, try a related recipe for carrot cake energy bites for another easy treat.
why make this recipe
Make this recipe when you want a sweet but simple breakfast. The pancakes use almond and coconut flour, so they feel lighter than regular pancakes. You can add walnuts for a nutty bite or keep them plain. If you enjoy carrot desserts, you may also like the carrot walnut layer cake for a bigger treat.
how to make Carrot Cake Pancakes
These steps keep things easy. Mix dry and wet parts, cook in a skillet, and serve warm. Follow the Ingredients and Directions below for the full method.
Ingredients :
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1 cup grated carrots
- 1/4 cup chopped walnuts (optional)
- 1 teaspoon vanilla extract
- Sugar-free syrup for serving
Directions :
- In a bowl, mix the almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs and add the almond milk, grated carrots, walnuts, and vanilla extract.
- Combine the wet and dry ingredients and mix until just combined.
- Heat a non-stick skillet over medium heat and pour in the batter to form pancakes.
- Cook for 2-3 minutes on each side until golden brown.
- Serve with sugar-free syrup.
how to serve Carrot Cake Pancakes
Serve the pancakes warm with sugar-free syrup. Top with a few extra chopped walnuts or a dollop of Greek yogurt. For a small side, try easy carrot cake oatmeal cookies with your plate.
how to store Carrot Cake Pancakes
Let pancakes cool to room temp. Store in an airtight container in the fridge for up to 3 days. To freeze, layer with parchment paper and place in a freezer bag for up to 1 month. Reheat in a toaster oven or skillet until warm.
tips to make Carrot Cake Pancakes
- Grate carrots finely so they mix well into the batter.
- Do not overmix the batter. Stir until just combined.
- Use a medium heat so pancakes cook through without burning.
- If batter is thick, add a tablespoon of almond milk at a time to thin it.
variation (if any)
- Add a pinch of ginger for extra spice.
- Swap walnuts for pecans or raisins if you like.
- Top with a light cream cheese spread for a richer flavor.
FAQs
Q: Can I use regular milk instead of almond milk?
A: Yes. Regular milk works fine if you do not need dairy-free.
Q: Are these gluten free?
A: Yes. The recipe uses almond and coconut flour and has no wheat.
Q: Can I make the batter ahead?
A: You can mix the dry and wet parts and keep them separate in the fridge for one day. Mix together before cooking.
Q: Can I skip the eggs?
A: Eggs add lift and structure. You can try egg replacer, but texture will change.
Q: How many pancakes does this make?
A: It makes about 8 small to medium pancakes, depending on size.
Conclusion
For another take on carrot cake flavors in a simple breakfast, see this detailed recipe for Carrot Cake Pancakes – Cookie and Kate.
Print
Carrot Cake Pancakes
- Total Time: 30 minutes
- Yield: 8 pancakes 1x
- Diet: Gluten-Free, Vegetarian
Description
Soft and warm pancakes that taste like carrot cake, made with almond and coconut flour for a lighter breakfast option.
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1 cup grated carrots
- 1/4 cup chopped walnuts (optional)
- 1 teaspoon vanilla extract
- Sugar-free syrup for serving
Instructions
- In a bowl, mix the almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs and add the almond milk, grated carrots, walnuts, and vanilla extract.
- Combine the wet and dry ingredients and mix until just combined.
- Heat a non-stick skillet over medium heat and pour in the batter to form pancakes.
- Cook for 2-3 minutes on each side until golden brown.
- Serve with sugar-free syrup.
Notes
Grate carrots finely and do not overmix the batter. Use medium heat for even cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 180mg
Keywords: carrot cake, pancakes, breakfast, gluten-free, easy recipe