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EASY Carrot Cake Pancakes

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These Carrot Cake Pancakes are one of the most delicious and easy pancake recipes to make. Made with all gluten-free, grain-free and dairy-free ingredients, these are a must-try! And they sneak in veggies.

Yield: 10-12 small pancakes 1x

Ingredients

Scale
  • 1 3/4 cup almond flour
  • 2 eggs
  • 3/4 cup milk of choice (I usually use oat milk or almond milk)
  • 1/2 teaspoon baking soda
  • 1/3 cup grated carrots
  • Sprinkle of cinnamon
  • Optional: chopped nuts or coconut flakes!

Instructions

  1. Grease pan of choice (I used a medium pan) with a little coconut oil or butter
  2. Whisk together eggs and milk in medium/large bowl
  3. Add almond flour, cinnamon and baking soda and mix well
  4. Fold in carrots and walnuts (you can also top with walnuts instead)
  5. Heat up the pan to medium-high heat and let batter sit for 5 minutes or so (if too liquidy sprinkle some more flour in the bowl and mix)
  6. Using a tablespoon pour batter onto pan (about 2-3 tablespoons per pancake) and cook over medium/medium low heat
  7. Flip over once the pancake starts to bubble a little (or about 2-3 minutes)
  8. Serve immediately with maple syrup or toppings of your choice

Notes

*Store leftovers in fridge for 5 days or freezer for 2 months

  • Author: rachel mansfield
  • Category: paleo, gluten free, dairy free
  • Cuisine: breakfast

© 2025 rachLmansfield
https://rachlmansfield.com/easy-carrot-cake-pancakes/