Gluten-Free Carrot Pancakes

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These Gluten-Free Carrot Pancakes are super healthy, fluffy with gorgeous earthy colour and flavour. It is fun to go beyond the usual pancakes and try something different.

If you like a carrot cake, you will enjoy these delicious gluten-free carrot pancakes. After all, who doesn’t like pancakes, especially when they taste like a carrot cake. Yes, a carrot cake but healthier. 

In this recipe, I used carrots, flaxseed, walnuts, and to sweeten them up a splash of pure maple syrup. For the carrot cake flavour, I used cinnamon and nutmeg. For added healthiness, I included flax seeds. Flax seeds are nutrient-rich and are a good source of dietary fiber. For this gluten-free pancake recipe, you have the option to use regular or dairy-free milk. Dairy-free milk is essential for those who are lactose intolerant. What I love most about this gluten-free carrot pancake recipe is that you can get your kids to eat more carrots without them knowing. So, another easy way to get your kids eating more vegetables. We need all the recipes with hidden fruit and veggies in them that we can find to keep a diet for our kids nutritionally well balanced, especially for the finicky eaters.

What toppings go best with carrot pancakes?

We all know pancakes are only as good as the toppings. Here are some favourable toppings to make these gluten-free carrot pancakes extra special. Starting with my favourite pancake topping pure maple syrup, I know classic and simple, but the maple syrup accentuates the earthy flavours in these wholesome pancakes. Some other toppings that my family loves are fresh fruit, chopped nuts, butter (or vegan butter), cream cheese, powdered coconut sugar, yogurt, jam or marmalade and even whipped cream. Why not try something different the next time you are making breakfast like these gluten-free carrot pancakes. If you need more breakfast ideas, check out our selection of wholesome gluten-free breakfast recipes 🙂

Ingredients

  • 1 medium carrot (about 1/2 cup when finely grated)
  • 1 1/4 cup milk or dairy-free milk of choice
  • 1/4 cup pure maple syrup
  • 1 large egg
  • 1 Tbsp. Ground flaxseed
  • 1 tsp. Pure vanilla extract
  • 1 cup gluten-free flour blend (I use cup4cup or better batter)
  • 2 tsp. GF baking powder (preferably aluminum-free)
  • 1 tsp. GF ground cinnamon
  • 1/4 tsp. GF ground nutmeg
  • 1/4 tsp. Sea salt
  • 1/4 cup chopped walnuts
  • Butter or coconut oil for cooking
  • Optional toppings; maple syrup, fruit, nuts, powdered coconut sugar, yogurt, jam
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    Instructions

  • Cut carrots into large pieces and place in the bowl of a food processor. Grate finely. If you don't have a food processor, using a grater grate the carrots finely, then continue with the next step
  • Add milk, maple syrup, egg, flaxseed and vanilla. Mix to combine. Set aside for 10 minutes
  • In a large bowl whisk together flour, baking powder, cinnamon, nutmeg and salt. Add carrot mixture and mix to combine. Do not over mix. Stir in walnuts
  • Heat about 2 teaspoons of butter/coconut oil in a non-stick skillet over medium heat. Add 1/4 cup of batter to the pan for each pancake. Cook for about 3 minutes, you should see bubbles forming on the top. Flip and cook about 2 more minutes. Continue with remaining batter using oil as needed. If you have a large skillet, you can cook 2 - 4 pancakes at a time


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