5.02

Gluten-Free Vegan Carrot Cake Pancakes

Gluten-Free Vegan Carrot Cake Pancakes
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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
Carbohydrate:
29 g

Ingredients

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

Instructions

  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.

Notes

Carrot Cake Pancake pin

Please Leave a Comment and a Rating

Rating

20 Comments
  1. Laura Lee
    January 14, 2018

    5.04

    I double up the recipe. Added 1/2 cup of water because I found the batter really thick. Added less maple syrup, crushed pineapples and didn’t make the Pineapple Coconut Sauce that goes on top because all of these would have make these heavenly pancakes too sweet for our us. In fact, my husband and I just ate them as is without any maple syrup or other types of sauce on top. Carrot cake flavor in a pancake form…whats not to love!

    • Michelle Blackwood
      January 14, 2018

      Laura, thank you for your feedback, so happy you made the recipe your own.

  2. Sarah
    January 25, 2017

    I wish we could get your Daevyd and my David together! My David wants to be a chef when he grows up too. He has all kinds of plans for his fancy vegan restaurant. He says it will be in Brooklyn or St. Louis, despite not having ever traveled to either of those places :)

    • Michelle Blackwood
      January 25, 2017

      Oh Sarah, that would be much fun! David is too cute and smart. He knows with his mommy’s help he will do it. I know Daevyd would be so thrilled!

  3. Nicole Dawson
    January 22, 2017

    Oh my goodness, that looks amazing. Prettiest carrot cake pancakes I think I’ve ever seen.

  4. Alisa Fleming
    January 21, 2017

    Such a cute picture! And those pancakes look divine. That coconut-pineapple topping is genius!

  5. Sophia | Veggies Don't Bite
    January 20, 2017

    I love carrot cake in all forms! These look so pretty and delicious. And your son is adorable!

  6. Linda @ Veganosity
    January 20, 2017

    You’ve taken two of my favorite foods and combined them. Thanks you!

  7. Dianne
    January 19, 2017

    I’m actually not a big pancake person, HOWEVER, I love carrot cake and I would totally devour a plate of these any time!

  8. Mel | A Virtual Vegan
    January 19, 2017

    These pancakes look amazing Michelle! I really must try them. No wonder your son likes to help out when meals like this are the result ;O)

  9. Becky Striepe
    January 19, 2017

    Oh my gosh, these look so good! I love carrot cake flavors.

    • Michelle Blackwood
      January 19, 2017

      Thank you Becky!

  10. Kathy Woods
    January 18, 2017

    5.04

    These were so yummy, thank you for your awesome recipes!

    • Michelle Blackwood
      January 19, 2017

      I’m so happy you enjoyed them Kathy, thank you for your feedback!

  11. Verna
    January 14, 2017

    Thrse pancakes were soooo delicious. My husband and I both really enjoyed them this morning. The sauce was to die for!

    • Michelle Blackwood
      January 15, 2017

      Verna, I’m so happy that both you and your husband enjoyed it. Thank you so much for your feedback!

  12. Rae
    January 11, 2017

    Can you recommend another gluten free flour? I can’t have oats. TY

    • Michelle Blackwood
      January 11, 2017

      Hello Rae, how about sorghum or quinoa flour!

  13. Tonia Ollerton
    January 10, 2017

    What are ground ground seeds?

    • Michelle Blackwood
      January 10, 2017

      You mean I left out the word flax! Thank you I’m editing now.