Gluten and Dairy Free Carrot Cake Pancakes

 

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VEGAN CARROT CAKE PANCAKES | easy vegan breakfast meal prep

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GLUTEN FREE CARROT CAKE | moist + fluffy

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Gluten and Dairy Free Carrot Cake Pancakes. Makes about 18 pancakes. Ingredients. 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. Fluffy, healthy carrot cake pancakes made right in your blender with delicious spices. These easy carrot cake pancakes are dairy free, naturally sweetened and packed with yummy mix-ins like walnuts and raisins.

Top with almond butter, cream cheese or yogurt and a drizzle of maple syrup for a wonderful, cozy breakfast! 1/2. Ingredients 1 1/2 Cup Almond Flour 1/2 Cup Tapioca Flour 1/2 Cup Coconut Sugar 1 Tsp Cinnamon 1/2 Tsp Nutmeg 1/4 Tsp Ginger 1 Tsp Baking Powder 6 Eggs 1 Tsp Vanilla Extract 2 Carrots. These carrot cake pancakes were a result of me finding carrots in my fridge and oats in the pantry — and admittedly inspired by my obsession with all things carrot cake including: carrot cake smoothie, healthy carrot cake muffins, the best healthy carrot cake (it’s gluten free), carrot cake oatmeal cups, carrot cake cookies and now, these.

These carrot cake pancakes are tender and fluffy and the layer of coconut frosting, make these pancakes extraordinary! Oh and of course they are super healthy! Full of carrots, gluten free oats, protein powder, coconut flour and sweetened with banana and applesauce.

These pancakes will make any morning feel like a celebration!In a large bowl, whisk together almond flour, coconut flour, arrowroot, cinnamon, ginger, baking powder, baking soda, salt and nutmeg. In a medium bowl, whisk coconut milk, eggs, coconut oil and vanilla; pour into bowl with flour mixture and stir to combine. If you’re looking for a healthy breakfast, try these Carrot Cake Pancakes. They’re grain free, gluten free, dairy free and full of carrots!

You know that we are huge pancake lovers here. Pancakes have been a weekend tradition in our house for years so much so that the dog loves pancakes. In a large bowl whisk the egg (or egg replacer), granulated sugar, pure vanilla extract, and the vegetable oil together. Add the gluten-free flour, xanthan gum (leave out if your flour already has it), gluten-free baking powder, and salt to the egg mixture and. I don’t learn about you, however this complete quarantine story ridiculously excites me about breakfast each morning.

I take into account it slightly journey the place every single day I’ve. Cake: 1teaspoonvegan butter or coconut oil, for the pan 8ouncescarrots (about 4 medium), grated on smallest holes of box grater (1¼ cups packed) 3large eggs ½cup+ 2 tablespoons (130 g) organic granulated sugar ½cupsunflower oil (or other neutral vegetable oil) ½cup(75 g) Bob’s Red Mill sweet rice.

List of related literature:

1⁄3 cup corn flour (not cornmeal) Part 2: Repeat the muffin recipe above by using 1 cup of this Gluten-Free Rice Flour Blend in place of 1 cup of wheat flour.

“Culinary Nutrition: The Science and Practice of Healthy Cooking” by Jacqueline B. Marcus
from Culinary Nutrition: The Science and Practice of Healthy Cooking
by Jacqueline B. Marcus
Elsevier Science, 2013

Made with almond flour, these pancakes are gluten-free and lower in carbs than traditional pancakes.

“The Feed Zone Cookbook: Fast and Flavorful Food for Athletes” by Biju K. Thomas, Allen Lim, PhD
from The Feed Zone Cookbook: Fast and Flavorful Food for Athletes
by Biju K. Thomas, Allen Lim, PhD
VeloPress, 2011

WHY THIS RECIPE WORKS Just because you need to avoid gluten doesn’t mean you can’t enjoy a leisurely Saturday morning pancake breakfast.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

Pancakes are another gluten bomb, and the syrup is almost certainly made from corn syrup and an array of chemicals.

“No Grain, No Pain: A 30-Day Diet for Eliminating the Root Cause of Chronic Pain” by Peter Osborne, Olivia Bell Buehl
from No Grain, No Pain: A 30-Day Diet for Eliminating the Root Cause of Chronic Pain
by Peter Osborne, Olivia Bell Buehl
Atria Books, 2016

Try the recipes for Grain-Free, Gluten-Free Gingerbread or Grain-Free, Gluten-Free Pancakes and Waffles.

“Loving Yourself to Great Health” by Louise Hay, Ahlea Khadro, Heather Dane
from Loving Yourself to Great Health
by Louise Hay, Ahlea Khadro, Heather Dane
Hay House, 2014

If you haven’t made grain-free pancakes before, know that they will act differently than those made with grain, which have gluten and more flexibility, and hold together better.

“The Bone Broth Secret” by Louise Hay, Heather Dane
from The Bone Broth Secret
by Louise Hay, Heather Dane
Hay House, 2016

These would also be great with raspberries, blueberries, sliced bananas, or plums instead of figs, and you can make them gluten-free by substituting our gluten-free flour mix (see page 55) for the wheat germ, whole-wheat, and all-purpose flours.

“Huckleberry: Stories, Secrets, and Recipes From Our Kitchen” by Zoe Nathan, Laurel Almerinda, Josh Loeb, Matt Armendariz
from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen
by Zoe Nathan, Laurel Almerinda, et. al.
Chronicle Books LLC, 2014

• Use the Gluten-free Sourdough Pancake recipe, to finish the pancakes.

“The Art of Gluten-Free Sourdough Baking” by Sharon A. Kane, Peggy Matthews
from The Art of Gluten-Free Sourdough Baking
by Sharon A. Kane, Peggy Matthews
Ebookit.com, 2013

While as scrumptious, delicious, and easy to make as the preceding wheat-flour pancakes, the gluten-free variety does not hold or reheat well.

“Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution” by Kris Carr
from Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution
by Kris Carr
Hay House, 2012

If you’re trying to create a fluffy pancake, crumbly cake, or crispy cookie, you’ll want to decrease the amount of gluten, either by reducing the amount of gluten-forming proteins or by adding ingredients that disrupt that gluten, such as butter, egg yolks, and sugar.

“Cooking for Geeks: Real Science, Great Cooks, and Good Food” by Jeff Potter
from Cooking for Geeks: Real Science, Great Cooks, and Good Food
by Jeff Potter
O’Reilly Media, 2015

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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11 comments

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  • Hi, I made this incredibly delicious carrot cake for my Passover meal and served it as dessert…OMG…even my granddaughter loved it…I made coconut cream for the topping. I will use this throughout the year as my go to gluten free comfort food…Thanks so much.

  • They look amazing Anne!! I have a bunch of carrots I need to use before moving!:D I will be making this for breakfast tomorrow! I don’t have Bisquick so I will use the regular flour!! I hope they turn out just as good as yours!! They look almost too pretty to eat!!:D

  • This looks perfect. Just checking on coconut oil. You said 1/3 cup, as the recipe says also, when you showed on the video as you were adding ingredients, the coconut oil said 2 TB. Pls confirm it’s 1/3 cup. Tytyty

  • Sorry, dumb question but the kcals stated in the recipe (229 kcal) are per serving? I’m trying to monitor my calorie intake. Thanks!

  • hi! thanks for sharing this recipe.. just wondering how long can the finished caked (especially with the cream cheese and yogurt frosting) stand without refrigeration? and how long can they store it refrigerated? i was hoping to have some delivered to friends and family during this quarantine period.:)

  • When you were adding the 1/3 cup coconut oil, the screen read 1 tablespoon coconut oil. Thought I might point it out in case you wanna correct it later ��

  • Yum! I would never have dreamed of having carrots in my pancakes, but I see how delicious this can be! We’re going to try these with regular Bisquick….especially love the cream cheese sauce you made!!

  • I made this carrot cake and oh my goodness gracious it was delicious! My question is if I want to make this a lil thicker is it as simple as doubling all the ingredients and baking it for the same amount of time or would it be a little longer in the oven? Thanks again��

  • Looks delicious, I will make it this Sunday for my son, he is visiting from college and he is on a dairy free diet… TFS ❤️����❄️⛄️

  • Help!!! How can I turn this into cupcakes/muffins? Do i need to change the ratios at all? I’ve made this cake numerous times and it’s always a HIT! Thank you!

  • Well if you remove or figure out all the problems you might have before you do it,
    The task is so much easier.,But thanks for the compliment.