These carrot and pineapple loaded Gluten-Free Vegan Carrot Cake Pancakes make breakfast fun. Such a delightful way to start the day!

I was feeling for some comfort food that was sweet but healthy. So I made these delicious Gluten-Free Vegan Pancakes to appease my guilty cravings. I felt great about this choice because I got to eat dessert for breakfast without feeling guilty after all.

These pancakes are not only delicious but they are moist, high in fiber, antioxidants, vitamins, and minerals. They are also sweetened with maple syrup instead of sugar. I love to use Bob’s Red Mills Brown Rice Flour for this pancake.

The added carrot and pineapple are a great way to add extra nutrients to my diet. They are perfect on their own or served with my Pineapple Coconut Sauce (recipe below).

For the real deal, check out my Vegan Carrot Cake Donuts,  Vegan Gluten-Free Carrot Cake or my Raw Tropical Carrot Cake with Orange Cream Frosting.

These yummy pancakes were a favorite of my family and I believe they will be for yours too!

Gluten-Free Carrot Cake Pancake

Daevyd was so eager to help me prepare these pancakes that he even wanted to grate the carrots. I am so happy that he naturally loves to help me without me asking because we get to spend time together and he always finds it fun.

Incidentally, whenever I ask Daevyd what he wants to be when he grows up, he always says a chef!

Recipe For Carrot Cake Pancakes
Below you will find the recipe for carrot cake pancakes.



(Per 100g)
  • Energy: 174 kcal / 727 kJ
  • Fat: 6 g
  • Protein: 3 g
  • Carbs: 29 g

Cook Time

  • Preparation: 15 min
  • Cooking: 7 min
  • Ready in: 22 min
  • For: 6 pancakes



  1. In a large bowl, combine brown rice flour, oat flour, flax seeds, baking powder, ginger, cinnamon, and salt.
  2. Combine almond milk, maple syrup and vanilla in a smaller bowl.
  3. Thoroughly mix wet ingredients into dry ingredients, then stir in carrots and pineapple.
  4. Heat oiled cast iron skillet or griddle over medium heat, add 1/4 cup batter and spread with a spatula.
  5. Cook for 4 minutes, then flip pancake using a spatula and cook for another 3 minutes. Repeat until batter is all gone.
  6. In a small bowl, mix coconut cream, maple syrup, vanilla, and pineapple.
  7. To serve, place 2 pancakes on a plate, top with pineapple coconut sauce and sprinkle with walnuts.


Carrot Cake Pancake pin
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.