Have your cake and eat it, too with these Gluten-Free Carrot Cake Pancakes! Made with refined sugar-free and gluten-free ingredients such as eggs, yogurt, banana, and carrots. Fluffy and delicious, they’re a dessert-inspired breakfast that’s so delicious you’d never guess it’s actually good for you, too! Dairy-Free Option.
Carrot Cake Pancakes? Yep! Let Us Explain
Carrot cake pancakes are exactly what they sound like! We took the classic dessert and turned it into fluffy, gluten-free pancakes you can enjoy any time of day – completely guilt-free! Using real-food ingredients, we replicated the sweet flavor and moist texture of traditional carrot cake and incorporated it into an easy pancake batter. The end result? A quick, easy breakfast you’ll look forward to digging into!
Why You’ll Love This Recipe
Dessert for breakfast? What’s not to love?! As if that wasn’t good enough, these carrot cake pancakes are:
- Made with whole food ingredients for a nutritious recipe that’s perfectly sweet without the need for any refined sugar.
- Created in a blender and cooked in minutes.
- Great to make ahead of time for quick breakfasts throughout the week.
- Easy to customize with all your favorite add-ins and toppings.
Gluten-Free Ingredients
Recipes don’t get any simpler than these carrot cake pancakes! Here’s the short and sweet list of what you’ll need:
- Eggs – These provide structure to the batter, helping it become fluffy and hold its shape. We haven’t tested this recipe with any egg substitutes, but please let us know how it goes if you do!
- Carrots – These are shredded so finely that you won’t even realize they’re there, but they’re crucial to creating the carrot cake flavor we’re looking for. Plus, they’re a great source of nutrients and fiber. Healthy pancakes for the win!
- Banana – Used to sweeten the batter without the need for sugar and helps keep the pancakes soft and moist.
- Yogurt – We use plain or vanilla Greek yogurt, but coconut yogurt can be substituted if you need this recipe to be dairy-free.
- Tapioca Starch or Gluten-Free Oat Flour– This forms the base of the batter, helping the pancakes keep their shape. If preferred, gluten-free oats can be ground into oat flour and used in its place
- Cinnamon – Just a dash helps provide extra depth to the flavor and enhances the natural sweetness of the batter.
- Baking Powder – Make sure it’s fresh so your pancakes turn out fluffy!
- Salt – It might sound strange, but it’s crucial to enhance the rest of the ingredients.
- Vanilla Extract – For the best results, use high-quality pure vanilla extract. Trust us. It’s worth the splurge!
Health Benefits of Carrots
Not only are they easy to hide in recipes like our superfood Instant Pot oatmeal, carrot cake muffins, and these carrot cake pancakes, but carrots are also loaded with nutrients, too! For example, they’re particularly rich in beta-carotene, vitamin K, potassium, and fiber. (Source) As a result, they can help:
- Protect and maintain your eye health
- Boost your immunity
- Decrease the risk of heart disease
- Protect brain health
How to Make Carrot Cake Pancakes
These carrot cake pancakes are the easiest pancakes you’ll ever make! Here’s what to do:
- Blend the Wet Ingredients with the Carrot and Banana. Add the eggs, carrot, banana, and yogurt to a high-speed blender, and blend on high until the ingredients are well combined and creamy.
- Blend the Dry Ingredients. Add the starch, baking powder, spices, and vanilla, and blend again until the batter has a smoothie-like consistency.
- Chill. Place the batter in the fridge to chill and set.
- Cook. Heat coconut oil or butter on a non-stick skillet or griddle, and spoon ⅓ cup of batter onto the pan. Cook until the edges are brown or the center begins to bubble and flip it over.
Pro-Tip: Use a pancake spatula for easy flipping!
- Repeat. Continue to cook until the pancake is completely set and golden brown on both sides. Transfer the pancake to a plate, and repeat the process until all of the batter has been used.
Topping Ideas and Mix-Ins
You can definitely serve these carrot cake pancakes on their own, and they’re super delicious. However, we can never resist a good mix-in! For instance, some of our favorites include dark chocolate chips, chopped nuts, dried fruit, and unsweetened shredded coconut flakes.
Then, we finish our pancakes off with all the best toppings such as:
- Maple syrup
- Peanut butter, almond butter, or sunflower butter
- Cream cheese
- Whipped cream or coconut whip
- Fresh fruit
How to Store and Reheat
We love to add these gluten-free carrot cake pancakes to our batch cooking lineup! Store them in the fridge or freezer, and reheat them in minutes for an easy breakfast or quick snack on the go. Follow the tips below to keep them fresh.
- Refrigerator: Let your pancakes cool completely. Then, transfer them to an airtight container or sealable bag, and store them in the fridge for 3-5 days.
- Freezer: Place the pancakes in a freezer-safe container, wrapping them individually with parchment paper to prevent them from sticking together. Store them in the freezer for up to 3 months.
- Reheat: When you’re ready to eat, just add your pancakes (thawed or frozen) to a plate, and heat them for 30-60 seconds in the microwave. Or, place them in the toaster or in a skillet on the stove!
More of Our Favorite
Gluten-Free Pancake Recipes
Looking for more easy pancake recipes? We’ve got you covered with great gluten-free options below!
Gluten-Free Carrot Cake Pancakes Recipe
- Total Time: 55 minutes
- Yield: 5–7 pancakes 1x
- Diet: Gluten Free
Description
Have your cake and eat it, too with these Gluten-Free Carrot Cake Pancakes! Refined sugar and gluten-free, they’re made with gluten-free oat flour, banana, and carrots. Dairy-Free Option.
Ingredients
- 2 large eggs
- 1 large carrot or ¾ cup to 1 cup chopped
- 1 ripe small banana (100 g)
- 5 ounces plain or vanilla Greek yogurt (coconut milk yogurt may be substituted)
- ½ cup (60 to 65 grams) tapioca starch or gluten free oat flour (50 grams)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- Optional Toppings – dark chocolate chips, chopped nuts and/or cinnamon
- refined coconut oil or butter for the pan
Instructions
- Place the eggs, carrot, banana and yogurt in a blender. Blend on high until a creamy batter is formed.
- Add in the tapioca starch, baking powder, vanilla, cinnamon and salt. Blend again until smooth. Batter should be a pourable smoothie-like consistency.
- Place the batter in the fridge for 30 minutes. If using oat flour, place in fridge for 10 to 15 minutes, so the batter doesn’t get too thick. Remove from the fridge once batter has set.
- Heat a skillet to medium-high, adding a few teaspoons of coconut oil or butter to coat the pan.
- Once hot, pour ⅓ cup batter into the center of the pan. Cook until the edges start to brown or the middle starts to bubble but no more than 2 minutes (might be different for oat flour). Flip over and let the pancake cook for another 2 to 3 minutes.
- Remove the pancake and place on a plate. Repeat the process to get 6 to 7 pancakes (4 to 5 larger pancakes).
- Top pancakes with optional toppings. Once cooled, store in an airtight container in the fridge for up to 3 days.
Notes
Substitutes– Plant Based/Dairy-Free yogurt may be substituted for greek yogurt.
Storage Tips – Place the pancakes in a freezer-safe container for up to 3 months, wrapping them individually with parchment paper to prevent them from sticking together. .
- Prep Time: 5 minutes
- Rest Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: one 4 to 5 inch pancake
- Calories: 82
- Sugar: 3.7 g
- Sodium: 93.7 mg
- Fat: 2.9 g
- Saturated Fat: 1.1 g
- Carbohydrates: 9.9 g
- Fiber: 1 g
- Protein: 4.5 g
- Cholesterol: 65.1 mg
Keywords: gluten-free pancakes, pancakes, carrot cake pancakes, breakfast, brunch
Do you have questions, feedback, or tips about this recipe? Leave a comment below with any questions or feedback you’d like to share!
You think I could use applesauce instead on banana? I’ve got everything except banana!! ;(
I haven’t tried it, but that could work. Do you have flax egg or pumpkin?
Absolutely love the gluten-free part of this recipe! Thank you so much! Do you happen to have a gluten-free dairy-free and refined sugar-free recipe?
★★★★★
Sure! You can use coconut sugar or raw honey and then non dairy yogurt or even avocado or pumpkin might work in place of the yogurt. Let me know if you try it!
How would a dairy free yogurt work?? I have plain kite hill in my fridge. And would use oat or almond flour most likely. They look delicious.
I think so! I would use oat flour and that yogurt. It just might cook faster or slower, ya know? Keep me posted
Oh yum! I can’t wait to try the recipe for breakfast tomorrow! Will let you knhow I get on. I’ll be using oat flour.
keep me posted!
All I can say is YUM. Now I need to find a way to sneak kale into my sister’s pancakes!
I was convinced these would be amazing; unfortunately, they were tart and mushy. Will not be making these again
oh no! Sorry to hear. We make these a TON! What flour did you use? And what yogurt? Happy to help resolve this.
These look amazing Carrot Cake is my favorite – followed by spice cake and hummingbird cake.
Whoa. I *definitely* want to try these. 🙂
This might be the most beautifully photographed stack of pancakes that I have ever seen. Great photos! I love Carrot cake pancakes! And if the recipe itself didn’t convince me to try these, your photography skills certainly have!
Oh well thank you! I hope you do try them! they are a fav!
Oh my goodness! Actual carrot in these? LOVE!!! And yogurt? What a great healthy recipe.
I’ve never thought to make pancake batter in a blender – wow! lightbulb! Ohhh and siggi’s dairy is just amazing — I go through tubs of it over here
Brinner all the way ~ you are SO talented!
And you are too kind. Thank you sue! Sending brinner your way!
I don’t know I love more Siggis, your photography skills or this recipe!
Oh, thanks Maria!
They look so amazing! And I love that there are veggies in there!!
me too!
I totally get your hates with pancakes!!!!! I always wonder how so many people can get them nice and golden brown, also puffy fluffy like! But even though I’m impatient I’m sure to try out these delicious pancakes 🙂
Ya, I am always amazed at those pancake perfection people. LOL!
Finally target started carrying that yogurt (the only store that does within like 50 miles!) So excited! Can’t wait to make these!!
yea!! Go Target!
Who needs carrot cake when you can have pancakes! These look so good Lindsay!
I so agree! plus you can eat for breakfast!
I’m so glad it’s carrot cake season again. Plus, you can’t go wring with more protein. I love Siggi’s! Their coconut flavor is my go-to. Bet it would be delish in this!
I rarely have time to comment in before (or do anything but skim, #homeschoolmom #infantmom), but YUM!!! I am a carrot cake lover and can’t wait to make these!! xoxo
this make me miss you! I will deliver pancakes to you any day. Ok?
Yes please!!!
Obsessed with all things carrot cake and all things pancake. Add Siggi’s and I really don’t think it can get any more perfect 😉
This looks so good. I think I just want to sit and stare at those photos! 🙂
I can’t begin to tell you how much I love this recipe! We fell in love with Skyr while traveling in Iceland and I still eat it all the time. It is an amazingly perfect treat any time of the day. I can’t wait to try this recipe!
isn’t it the best kind of yogurt?! I am in love too!
Carrot cake for breakfast?!?! YES PLEASE! Those pancakes look amaziing! Never in my wildest dream have thought about using yogurt as a healthy ingredient for a pancake.
Will definitely try these ones at home.
Oh it’s the best! You must try it Tiffany!
Delicious got a double check and I have everything in my fridge, well plain Siggi’s because we always have that and I have one of Aurora’s Lemon Triple Cream and her drinks but hey I have it all and cannot wait to make these! I’m thinking this weekend. So all coconut flour or do I need a combo with coconut and tapioca starch?
I love plain siggi’s too! Coconut flour should work! But if you have both, try it!
I’m gonna have to test these out on the baby. She loves pancakes, mainly because she has good taste. Also I’m going to check out the Siggi’s yogurts at the grocery store tomorrow. I’ve been looking for a brand that’s good for you without being high in sugar yet sweet enough for Ave to eat.
pretty sure A has better taste than most grown ups. LOVE IT!
These pancakes sound amazing, and they look perfect! Yum! 🙂
What a perfect stack of pancakes! I love they are flourless and include carrot cake. Looks so yummy.
I love all the things that are involved with this. ALL the things, especially the Siggi’s!
I’ve never had pancakes with yogurt in them, sounds interesting and delicious! Great way to sneak some protein into your morning.
Delish! I also love having pancakes for dinner and brunch. These look fabulous and I love the Siggi brand too! I will be making these pancakes soon!
It truly is an amazing yogurt! agreed! Happy Pancake making Elaine!
YES! Any time I can eat “cake” for breakfast I’m a happy camper. The health benefits are just an added bonus :). These look awesome!
Yep! Totally agree. Healthy “cake” for morning fuel!
Oh my gaaaawsh, these are everything!! I’m obsessed with carrot cake, and Siggi’s is my all-time favorite yogurt. Digging these super healthful yet delectable hot cakes!
we can have a siggi’s carrot cake pancake party. Sound good?
You totally had me at carrot cake! These pancakes look so delicious and I love that you can easily make them right in your blender! 🙂
Right? Love blender recipes. Actually, I love healthy pancake recipes that taste like cake! Haha, true dat!
BOOKMARKING these! Wow Lindsay; they are so beautiful! I’m so glad you used Siggi’s. Skyr is just the best yogurt ever.
I so agree with you Emily! My fav Skyr yogurt!
Oh my goodness, these sound so good! I generally avoid dairy because I tend to have pretty sensitive sinuses and find it blocks me up a bit, but you’ve triggered a major craving here and I might just have to give these a go. I know the quality of the dairy definitely plays a role and since Siggi’s comes from a quality source, I’m willing to take the chance! 🙂
agreed!! siggi’s is QUALITY! Love their kefir too! Have you tried it?
Very cool to put carrots in the pancake recipe!! I’ve never done that before. Yogurt is great for baking, pancaking — such a moist texture!
for sure! sneaking in those veggies are the best. Right?
HAHA – I’ve had quite a few “PANFLOP” in the middle of pancake flipping myself and am intrigued bout your pancake baking technique, lady!
BTW – I’d take a stack of these over any of those pancakes at restaurants!
Well come over! I have some waiting for you. NO flops. LOL!
These pancakes look AMAZING!! I love blender pancakes too, it’s the best way to go!!
you know I know that. YEA for pancakes!
These pancakes look amazingly delicious! I love siggi’s it’s the best!
trade you for some mediterranean? LOL! We need a food date!
These look so flavorful! Love the flour blend 🙂 Pinning for a delish breakfast!
Looooove using yogurt in pancakes and carrot cake anything is a-ok in my book. Basically, these are right up my alley!
yea! We are so food twins. You know this, right? 😉
You can never go wrong without Siggis or pancakes! PS finding a restaurant with healthy breakfast and pancakes that are made with real food and gluten free has been my frustration for years!
maybe we can start our own healthy iHop/Pancake house?? LOL!
Greeeaaat idea! Gluten free & vegan yaaaayyy 🙂