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Gluten-Free Carrot Cake Pancakes

Total Time 15 minutes
Servings 8 pancakes


  • 2 eggs
  • 2/3 cup almond milk or regular milk
  • 1 teaspoon vanilla
  • 2 tablespoons maple syrup plus more for serving
  • 2/3 cup brown or white rice flour
  • 1 cup almond meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups finely grated carrots
  • Coconut oil butter or Earth balance, for cooking
  • Vanilla nonfat Greek yogurt or crème fraiche for serving


  1. In a large mixing bowl, whisk together the eggs, milk, vanilla, and maple syrup. Stir in the flour, almond meal, baking powder, cinnamon, nutmeg, ginger, and salt. Fold in the carrots.
  2. Place a large nonstick skillet or griddle over medium-low heat. Lightly grease it with oil or butter. Add the batter to the pan, ¼ cup for each pancake. You’ll make 2-3 at a time depending on the size of your pan. Cook 2 minutes, or until small bubbles start to appear on the surface. Flip the pancakes and cook for another 2 minutes, until the pancakes are firm and lightly browned.
  3. Serve the pancakes with maple syrup and yogurt or creme fraiche. Garnish with a dash of cinnamon.