Description

These fluffy carrot cake pancakes are made without any flour, using oats and almond flour instead for a gluten-free and protein-packed breakfast. Packed with shredded carrots, warm spices, and a touch of sweetness, they taste just like carrot cake but in pancake form! Top with yogurt or cream cheese drizzle for extra decadence.

Ingredients

Scale

For the Crust:

For the pancakes:
1 cup rolled oats (gluten-free if needed)
1/2 cup almond flour
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
Pinch of salt
2 eggs
1/2 cup milk (dairy or plant-based)
1 tbsp maple syrup or honey
1 tsp vanilla extract
1 cup finely grated carrots (packed)
For the topping (optional):
1/4 cup Greek yogurt or cream cheese
1 tbsp milk
1 tsp maple syrup
Chopped walnuts or pecans

Instructions

1. Prepare the Crust:

1. In a blender, pulse the oats until they form a coarse flour.
2. Add almond flour, baking powder, cinnamon, nutmeg, ginger, and salt. Blend briefly to combine.
3. Add eggs, milk, maple syrup, and vanilla. Blend until smooth.
4. Stir in grated carrots by hand (do not blend). Let batter rest 5 minutes.
5. Heat a lightly greased skillet over medium heat. Pour 1/4 cup batter per pancake.
6. Cook 2-3 minutes until bubbles form, then flip and cook 1-2 minutes more.
7. For topping: Whisk yogurt/cream cheese with milk and maple syrup until smooth.
8. Serve pancakes warm with drizzle and chopped nuts.

Notes

• For fluffier pancakes, separate eggs and whip whites before folding in.
• Batter thickens as it sits – add 1-2 tbsp milk if needed.
• Store leftovers in fridge for 3 days or freeze for 1 month.