Name: Gluten-Free Carrot Cake Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 ½ cups gluten-free oat flour or all-purpose gluten-free flour blend; 2 tsp baking powder; ½ tsp baking soda (optional); 1 tsp ground cinnamon; ¼ tsp nutmeg; ⅛ tsp ground ginger (optional); ¼ tsp salt; 2 eggs; 1 cup milk or plant-based milk; 2 tbsp unsweetened applesauce or melted butter/oil; 2 tbsp pure maple syrup or honey; 1 tsp vanilla extract; 1 cup finely shredded carrots; Optional mix-ins: ¼ cup chopped walnuts or pecans, 2 tbsp raisins

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Why You’ll Love This Recipe

Delivers the cozy flavours of carrot cake—cinnamon, nutmeg, shredded carrot, and chopped nuts—in pancake form.
Uses gluten‐free flours or oats so those avoiding gluten can still enjoy.
Can be made ahead and reheated, or frozen for busy mornings.
Great way to sneak in veggies while enjoying something breakfast-worthy and delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Gluten-free oat flour or certified gluten-free flour blend
Baking powder (and optionally baking soda)
Ground cinnamon, nutmeg (and optional ginger)
Salt
Shredded carrots
Eggs
Milk or plant-based milk
Unsweetened applesauce or melted butter/oil (for moisture)
Pure maple syrup or honey (for natural sweetness)
Vanilla extract
Optional mix-ins: chopped walnuts or pecans, raisins

Directions

In a mixing bowl, whisk together the wet ingredients: eggs, milk (or non-dairy milk), applesauce (or melted butter/oil), maple syrup (or honey) and vanilla extract.
In a separate bowl, combine the dry ingredients: gluten-free oat flour (or flour blend), baking powder, salt, cinnamon and nutmeg (and ginger if using).
Stir the dry mixture into the wet mixture until just combined. Then fold in the shredded carrots and optional mix-ins (nuts, raisins). Avoid over-mixing so the pancakes stay tender.
Let the batter rest for about 5-10 minutes — this helps the gluten-free flour or oats absorb the liquid and gives better texture.
Pre-heat a non-stick skillet or griddle over medium to medium-low heat and lightly grease with oil or butter.
Pour about ¼ cup of batter per pancake onto the hot skillet. Cook until small bubbles appear around the edges and the underside is golden (approx. 2-4 minutes).
Flip carefully and cook for another 2-3 minutes on the other side, until cooked through and golden. Lower the heat if they are browning too quickly before the center cooks.
Keep cooked pancakes warm if needed by placing them in a low-heat oven, then serve stacked with desired toppings.

Servings and timing

This recipe makes about 4 servings (approximately 2–3 pancakes per person, depending on size).
Prep time: approx 10 minutes
Cooking time: approx 10–15 minutes
Total time: around 20–25 minutes

Variations

Use almond flour or a blend of almond + coconut flour for a different texture (and more nut-rich flavour).
Make them dairy-free by using plant-based milk and oil instead of butter.
For a “carrot cake” feel, top with a dollop of cream cheese (or vegan cream cheese) mixed with a little maple syrup or vanilla.
Add shredded coconut or raisins to the batter for extra texture and flavour.
Make mini pancakes for children or a brunch buffet—adjust cooking time slightly.
Use whole-grain oat flour plus a small amount of gluten-free all-purpose flour for more structure if desired.

Storage/Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 2–3 days.
To reheat: warm gently in a skillet over low heat for a minute or two per side, or use a toaster/oven at about 175 °C (350 °F) for 5 minutes until warmed through.
To freeze: let pancakes cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer bag. Reheat directly from frozen by toasting or warming in the oven.

FAQs

What kind of flour is best for gluten-free pancakes?

Certified gluten-free oat flour (or ground oats), or a gluten-free all-purpose flour blend, work well. Some recipes also use almond flour.

Can I use non-dairy milk?

Yes — plant-based milks (almond, oat, soy) work just fine and make the recipe dairy-free if needed.

Do I need to grate the carrots finely or can I use pre-shredded?

Finely shredded fresh carrots yield better texture and integrate more evenly into the batter. Pre-shredded may be drier.

How can I make them nut-free?

Simply omit the chopped walnuts or pecans and any nut-based flours or toppings. Use sunflower or pumpkin seeds instead if you still want some crunch.

Will the pancakes be dense because of gluten-free flour?

They may be slightly denser than traditional pancakes, but resting the batter and using a good ratio of wet to dry ingredients helps keep them fluffy. Some sources recommend letting the batter rest for better texture.

What toppings work well?

Maple syrup, a yogurt or cream‐cheese-style topping, chopped nuts, fresh fruit (bananas, berries), and a sprinkle of shredded coconut all work beautifully.

Can I make the batter ahead?

You can mix the batter and keep it in the fridge for a short period (30 minutes or so). But for best rise and texture, cooking soon after mixing is ideal.

How do I know when to flip the pancakes?

When bubbles form around the edges and the surface looks set (not liquid), and when the underside is golden when you peek. Then flip and cook until the second side is golden.

Are they healthy breakfast options?

Yes—they include vegetables (carrots), use gluten‐free flour options, and can be naturally sweetened (maple syrup or honey). You can also serve with protein-rich yogurt or nuts for more balance.

Conclusion

These gluten-free carrot cake pancakes combine the comforting warmth of carrot-cake flavours with a pancake format that’s both fun and adaptable. Whether for a special brunch or a weekend breakfast treat, they are easy to whip up and customizable to dietary needs. With shredded carrots, cozy spices, and the freedom to use gluten-free and dairy-free options, you’ll enjoy a stack that feels indulgent yet wholesome. Give them a try—and don’t hesitate to top with your favourite nuts, fruit or cream-cheese style drizzle for that extra morning delight.

Gluten-Free Carrot Cake Pancakes

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Fluffy gluten-free pancakes infused with shredded carrots, warm spices, and natural sweetness — all the cozy carrot cake flavour in a wholesome breakfast or brunch form.

Author: Laura
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings (2–3 pancakes per person)
Category: Breakfast
Method: Pan-Fried
Cuisine: American
Diet: Gluten Free

Instructions

In a bowl, whisk together eggs, milk, applesauce (or oil), maple syrup (or honey), and vanilla extract until smooth.
In another bowl, combine gluten-free flour, baking powder, baking soda (if using), salt, cinnamon, nutmeg, and ginger.
Stir the dry mixture into the wet ingredients until just combined. Fold in shredded carrots and optional nuts or raisins.
Let the batter rest for 5–10 minutes to allow the flour to absorb the liquid.
Heat a lightly greased non-stick skillet or griddle over medium heat.
Pour about ¼ cup of batter per pancake. Cook until bubbles form on top and edges look set (2–4 minutes), then flip and cook another 2–3 minutes until golden.
Keep pancakes warm in a low oven if needed and repeat with remaining batter.
Serve stacked with maple syrup, yogurt, or cream cheese topping and desired garnish.

Notes

Resting the batter helps the gluten-free flour hydrate and improves texture.
Use finely grated carrots for best integration into the batter.
Lower heat slightly if pancakes brown too quickly before cooking through.
Make dairy-free by using plant-based milk and oil instead of butter.
These pancakes freeze well for quick breakfasts—just reheat from frozen.

Nutrition

Serving Size: 1 serving (about 3 pancakes)
Calories: 290
Sugar: 9g
Sodium: 310mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 8g
Cholesterol: 95mg