These carrot cake pancakes are made with ground oat flour, carrot cake spices, and freshly grated carrots. Whip up a batch of these carrot pancakes for breakfast and top them with maple syrup.
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These carrot cake pancakes ? have become the ultimate freezer pancake in my house. We first posted this recipe in 2019 and I haven’t been able to stop making them since. They’re the perfect combination of sweet and spicy — just like your favorite carrot cake. BUT, they’re also something you can feel good about fueling up on first thing in the morning (insert vegetables).
“We have made these several times, they are wonderful!” – Carol
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Carrot Cake Pancakes Ingredients
We love how dense and delicious these carrot pancakes turned out. They’re made with a combination of ground oat flour and a gluten-free flour blend.
- Ground oat flour: no oat flour at home? No fear! Grind up some rolled oats into a fine flour and you’re good to go! If you are celiac, make sure you buy the certified gluten-free version at the store. We suggest Bob’s Red Mill.
- All-purpose gluten-free flour mix: if you’re not celiac, or don’t need this recipe to be GF, feel free to sub 1:1 for either white whole wheat flour or all-purpose flour.
- Baking powder: Baking powder is the way to go with pancakes! You’ll need 1 teaspoon.
- Shredded carrots: you’ll need 1/2 cup of shredded carrots for these pancakes, which is approx. the size of one large carrot. We recommend a medium shred for this recipe so you can truly see the shredded carrots in your pancakes.
- The perfect carrot cake spices: the combination of cinnamon, ginger and nutmeg make for the delicious spicy savory you love in traditional carrot cake.
- Eggs: Eggs not only add fluffiness to this gluten free pancake recipe but protein too! If you’re looking for a vegan option, you can try using 2 flax eggs instead!
- Applesauce: applesauce adds moisture to these pancakes. We prefer unsweetened ? Try our Instant Pot Applesauce!
- Almond milk: same as the applesauce, make sure you use the unsweetened variety!
- Vanilla extract and maple syrup: Can’t go wrong with a splash of vanilla extract and maple syrup to add great flavor to this recipe.
- Coconut oil: We nixed the butter and used coconut oil instead for a silky smooth flavor and texture!
While you CAN use pre-shredded carrots, they may be a bit thicker than you want them. That’s why, we recommend using a cheese grater on the medium setting.
CHeck it out!
6 Healthy Pancakes – 1 Base Batter
Want more healthy pancake recipes? Check out our go-to base healthy pancake batter with 6 different pancake flavor combos!
- Peanut Butter Pancakes
- Scallion Potato Pancakes
- Apple Cinnamon Pancakes
- Pumpkin Pancakes
- Lemon Ricotta Pancakes
- Chocolate Chocolate Chip
This is a great healthy pancake recipe to either meal prep for the week or whip up a double or triple batch and then store in the freezer to have on hand whenever the healthy carrot cake pancakes mood strikes ya.
- First, let your pancakes cool completely. The reason we do this is so that the pancakes can come down to room temperature and stop producing so much moisture (steam). This will prevent freezer burn in the freezer and help your pancakes stay nice and fresh.
- Then, stack 1 serving of pancakes (2 pancakes) together. Tightly wrap them in a piece of plastic wrap, in a ziploc bag or in a Stasher bag. Make sure to remove as much air as possible, which will also help to prevent freezer burn.
- Place pancakes in the freezer and freeze for up to 3 months.
Thaw & reheat your carrot cake pancakes
- Option 1: Thaw pancakes in the refrigerator overnight. Then, microwave for 60 seconds in the morning.
- Option 2: Place frozen pancakes in the toaster and toast on medium.
More of our Favorite…
Healthy Pancake Recipes
- Banana Oatmeal Pancakes
- Paleo Coconut Flour Pancakes
- 3-Ingredient PB2 Pancakes
- Blueberry Protein Pancakes
- Healthy Sweet Potato Pancakes
- Paleo Pumpkin Pancakes
- Maple Breakfast Sausage Pancakes
- Cottage Cheese Protein Pancakes
- The Best Healthy Pancakes on the Internet
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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
- 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!
- AP gluten-free flour: feel free to use regular all-purpose flour if you do not need to keep this recipe gluten-free.
Calories: 323kcal Carbohydrates: 44g Protein: 10g Fat: 12g Fiber: 5g Sugar: 10g
Photography: photos taken in this post are by Erin from The Wooden Skillet.
