Sweet, slightly spicy, warm, and comforting, Carrot Cake Pancakes make a fabulous start to your morning. These pancakes are dressed up with toasted coconut, pecans, and crushed pineapple, then topped with tender maple-glazed carrots.
The best part about these pancakes? Everyone can enjoy them because they’re gluten and dairy free! Carrot Cake Pancakes are lightly sweetened with maple, keeping them much lower in sugar than the average pancake. The use of protein-packed bean flour and whole-grain sorghum flour in the flour blend helps to fill you up and keep you satisfied.
Gluten and Dairy Free Carrot Cake Pancakes
Makes about 18 pancakes
2 cups finely grated carrot (about 4 medium carrots)
2 cups gluten free bean based flour blend, such as Bob’s Red Mill All Purpose Gluten Free Flour (or make your own, see below)
4 teaspoons gluten free baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon xanthan or guar gum, optional
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup unsweetened gluten & dairy free milk substitute, such as almond
2 large eggs
1/4 cup oil
3 tablespoons maple syrup
2 teaspoons gluten free vanilla extract
8 ounce crushed pineapple, drained
1/3 cup toasted unsweetened coconut mixed with 2 tablespoon toasted pecans
1/2 cup large shredded carrot, sautéed until tender mixed with 1/2 cup maple syrup
Note: If you do not have a fine box grater to shred the carrots, use a food processor or high-powered blender to quickly grind carrots until finely shredded or minced. If you use a juicer, you can also use leftover carrot pulp from juicing for the shredded carrots in this recipe.
1. Whisk the dry ingredients together in a bowl. Mix the wet ingredients together until blended then add to the dry ingredients. Stir until well blended.
2. Add shredded carrot and stir. Alternatively, if you have used a food processor to grind your carrots, add dry and wet ingredients to food processor and blend until batter is smooth.
3 Cook 2-3 tablespoons of batter per pancake in a preheated lightly oiled pan as you would regular pancakes, flipping pancake over when bubbles are just showing on the surface and the bottom is golden brown.
4. Top pancakes with maple syrup or dress them up with crushed pineapple, toasted coconut and pecan mixture and carrot maple syrup.
Bean Based Gluten Free Flour Blend (adapted from the “Gluten Free Gourmet,” Bette Hagman)
Mix ahead and use in recipes calling for a Bean Based Gluten Free Flour Mix:
3 cups Tapioca Flour/Starch
3 cups Cornstarch or Arrowroot
2 cups Garfava Bean Flour
1 cup Sorghum Flour
I find that many recipes which call for a gluten-free flour mix work better using a blend of bean flours combined with other gluten-free flours. These blends are higher in fiber, protein, and other nutrients; have a great smooth texture; and are more filling and satisfying than blends higher in rice flours. Bean flours work best with flavorful recipes that compliment and mellow the nut-like, slightly bitter flavor of ground beans. I have had wonderful results using bean flour blends in pancakes, chocolate and spice cake, brownies, quick breads and muffins.