Fluffy and delicious carrot cake pancakes! A simple breakfast thats made from a blend of warm spices, grated carrots and spelt flour, and is sure to satisfy your sweet tooth. Serve it with some maple syrup and your favorite toppings like shredded coconut and walnuts.
Carrot Cake Pancakes
Ever since making my healthier spelt flour carrot cake, I’ve been obsessed with all things carrot. There’s something about the subtle sweetness with the warm spices that just gets me.
This stack of carrot cake pancakes hit the spot for all of my carrot cake cravings. The batter’s made from spelt flour, grated carrots, plant-based milk, and a few other basic ingredients that you likely have on hand.
To make this recipe, you can whisk together everything in one bowl, or toss it into your blender or food processor. It doesn’t get much easier!
The pancakes are made with super simple ingredients, and can easily be made gluten free if needed.
Here’s what you’ll need to make carrot cake pancakes
- Grated carrots– you can grate your carrots with a food processor blade attachment, or hand grate them directly into your mixing bowl
- Spelt flour– spelt flour is one of my favorite flours for a boost of whole-grains. If you needed a flour substitute, you can use all-purpose flour, or make these gluten-free by using oat flour
- Plant-based milk– with any recipe that calls for plant-based milk, I always opt for an unflavored, unsweetened variety. Almond or oat milk are my first choices, but any milk would work well here
- Eggs
- Oil
- Spice blend– cinnamon, nutmeg and ginger
- Maple syrup
Top them off with your favorite toppings, like maple syrup, walnuts, coconut and yogurt!
These pancakes are sweet and fluffy, and truly so easy to whip up. You can even prep them ahead of time and store some in the freezer for a quick meal prep.
If you try this recipe, I would love to hear your feedback in the comments below or on Instagram!
More pancake recipes you’ll love:
Grain-free Blueberry Pancakes
Lemon Yogurt Pancakes
Cinnamon Roll Pancakes (Gluten-free)
Chocolate Chip Banana Pancakes
Carrot Cake Pancakes
Course: Breakfast, Dairy-Free, Gluten-Free15
pancakes15
minutes15
minutes30
minutesIngredients
1 cup grated carrots, about 3-4 carrots
1 1/2 cups + 2 tbsp spelt flour, or sub oat or all-purpose flour
1 cup milk of choice, I used almond milk
2 eggs
3 tbsp oil, I used avocado oil
2 tbsp maple syrup
1 tsp baking powder
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp salt
Butter or cooking spray, to grease the pan
Optional add in: 1/4 cup shredded coconut
- Top with
Maple syrup, yogurt and walnuts
Directions
- Combine the grated carrots, eggs, milk, oil, maple syrup, vanilla extract and spices in a bowl and whisk together.
- Add in the spelt flour, baking powder and salt and stir together to form the batter.
- Heat a large pan on medium heat. Once hot, grease the bottom with a little butter or cooking spray.
- Pour about 1/4 cup of batter into the pan for form your pancake, cooking about 3 at a time depending on your pan size.
- Cook on medium heat for about 1-2 minutes, then flip and cook the other side for about 30 seconds. Repeat with remaining batter, greasing the pan as needed between each batch.
- Once ready, serve with maple syrup, walnuts and yogurt if desired!
Did you make this recipe?
Tag @somethingnutritious on Instagram- I’d love to see your creations!
