Published 3/9/2024 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).
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. So many carrots! 1/2 cup of shredded carrot means carrot in every bite. Refined sugar-free: carrots add natural sweetness to these pancakes, so all you really need is a little maple syrup. Lower in fat: this recipe only calls for 2 tablespoons of coconut oil and the rest of the moisture comes from the carrots themselves and applesauce.
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!
Can I use pre-shredded carrots for these pancakes?
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.
How to Freeze Your Healthy Carrot Pancakes (+ Reheat Them!)
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.
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!
Thaw & reheat your carrot cake pancakes
Option 1:Â Thaw pancakes in the refrigerator overnight. Then, microwave for 60 seconds in the morning. Option 2:Â Place frozen pancakes in the toaster and toast on medium.
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