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Home › Recipes › By Type › Breakfasts

Flourless Carrot Cake Yogurt Pancakes + VIDEO

by Lindsay Cotter · 03/22/2017

GFVegetarianJump to Video
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★★★★★ 4.4 from 5 reviews

Flourless Carrot Cake Yogurt Pancakes are too good to be true! Protein packed, made with simple wholesome ingredients, lower sugar, gluten free, and oh so tasty! Just blend, cook, and serve! 

Flourless Carrot Cake Yogurt Pancakes recipe that’s perfect for breakfast or brunch. These Flourless Carrot "Cake" Yogurt Pancakes are too good to be true! Made with siggi’s vanilla yogurt, making them lower in sugar, gluten free, and protein packed! An easy blender recipe.

Thanks to siggi’s dairy for partnering with Cotter Crunch on this superfood breakfast recipe! It’s perfect recipe to celebrate Spring. Grab a fork and let’s dive in!”

Siggi's vanilla yogurt

Flourless Carrot Cake Yogurt Pancakes - perfect for breakfast or brunch. Made with siggi’s vanilla yogurt, making them lower in sugar, gluten free, and protein packed! An easy blender pancakes recipe.

Oh boy! We’re talking pancakes today. Yogurt Pancakes. Sneaky Veggie packed, Simple ingredient, naturally sweetened, Protein rich Yogurt pancakes that taste like Cake. Excuse my run on sentence ya’ll, but I get excited about Carrot “Cake” for breakfast or brunch. I’ll get more into the HEALTH PERKS of these carrot cake yogurt pancakes, but before I begin, I have something to confess.

You see… Um, I have a MAJOR love/hate relationship with pancakes.

LOVE – I LOVE LOVE LOVE how versatile they are. Gluten Free, Paleo, Swedish style, savory, thin, fluffy, etc. I LOVE Breakfast Pancakes for dinner and Weekend Brunch! I have fond memories of Pancake breakfast at school where I could invite my mom or dad to join me. Do you remember those? Gah, the best!

Flourless Carrot Cake Yogurt Pancakes recipe that’s perfect for breakfast or brunch. These Flourless Carrot "Cake" Yogurt Pancakes are too good to be true! Made with siggi’s vanilla yogurt, making them lower in sugar, gluten free, and protein packed! An easy blender recipe. #siggisdairy

So what’s to hate about pancakes? Well, I shouldn’t say hate. Hate’s a strong word. I’ll reword. I dislike. I dislike how horribly impatient I am at making pancakes. Did I mix it right? Did I use the right gluten free flour/milk ratio? Should I flip them now?? Or wait longer? My over thinking causes me to flip them early and then they turn into a PANFLOP. Another reason why I sometimes bake them in oven. Haha, no joke!

I also dislike how difficult it can be to order pancakes when dining out, especially gluten free pancakes. I’m sorry, but I have yet to find a place that makes a lightly sweetened fluffy gluten free pancake that’s made with real ingredients. Oh and that doesn’t taste like cardboard. I’m sure there is a place out there somewhere, right?

All this to say; this love/hate relationship must go! Starting with an EASY way to make HEALTHY delicious gluten free pancakes at home. No mess, no fuss, no weird ingredients, easy to flip, and did I mention they taste like cake? Oh ya, I did!

Are you ready to dig deep into the wonder of the Yogurt Pancakes? Yes! Because all you have to do to make these yogurt pancakes is blend ingredients in a blender. Then pour into a pan to cook. SIMPLE.

HOW TO MAKE YOGURT PANCAKES


A Flourless Carrot Cake Yogurt Pancakes recipe that’s perfect for breakfast or brunch. These Flourless Carrot "Cake" Yogurt Pancakes are too good to be true! Made with siggi’s vanilla yogurt, making them lower in sugar, gluten free, and protein packed! An easy blender recipe.

Speaking of simple, let’s talk about the simple ingredients these Carrot Cake Yogurt Pancakes and how they can help boost your health!

Bring on the nutrition nerd talk!

 Icelandic Vanilla Yogurt – THE STAR Ingredient.

  • Traditional Icelandic-style skyr. It’s also SUPER packed with protein. How? Well, by incubating milk (whole or non-fat) with live active cultures. Then they strain the whey and excess water to make it thicker and more concentrated. This results in 2x as much protein versus regular yogurt. No dyes, preservatives, nothing artificial are used. This is what I love about siggi’s!  They focus on real ingredients with VERY little sugar (natural sugar or fruit sweetened). The milk itself is from grass-fed cows. See… the STAR ingredient ya’ll. Bonus –> each 5.3 oz cup has 15-20 % calcium.

Siggi's protein packed yogurt

Have I bragged enough? Nah, I could go on, but you get my point.

QUALITY, TASTE, SIMPLE REAL INGREDIENTS are my jam!

The other KEY ingredients to making these Healthy Cake–a-licious Yogurt Pancakes are listed below. You probably already have them in your fridge or pantry too!

A Flourless Carrot Cake Yogurt Pancakes recipe that’s perfect for breakfast or brunch. These Flourless Carrot "Cake" Yogurt Pancakes are too good to be true! Made with siggi’s vanilla yogurt, making them lower in sugar, gluten free, and protein packed! An easy blender recipe.

  • Eggs – Healthy fats, rich in choline, protein, and Vitamin D!
  • Banana – Perfect Potassium Boost and Natural Sweetener
  • Cinnamon – Anti-flammatory spice to help heal that body. Also aids in digestion!
  • Carrot– We all know they are great for the eyes due to Carotene, but carrots are also high in pectin fiber. Pectin is a soluble fiber that can help feed that good bacteria in your gut, yea! Source  –
  • Tapioca Starch or Ground Gluten Free Oats (Oat Flour) – A great gluten free alternative to processed white flour. You can even use Almond flour. All work (just different textures and cooking times) and all are high in fiber!
  • Optional Dark chocolate or cacao nibs – More Antioxidants to make these MEGA HEALTHY yogurt pancakes.

Veggies – check.

Fruit – Check.

Protein – Check.

Calcium – Check.

Fiber – Check.

Delicious – Um, DOUBLE CHECK!

Now, let’s get our yogurt pancakes recipe!

Print
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Flourless Carrot Cake Yogurt Pancakes {Gluten Free}


★★★★★

4.4 from 5 reviews

  • Author: Lindsay Cotter
  • Total Time: 50 minutes
  • Yield: 3 servings (2 pancakes each) 1x
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Description

A Flourless Carrot Cake Yogurt Pancakes recipe that’s lower in sugar, gluten free, and protein packed! An easy blender recipe.


Ingredients

Scale
  • 2 large eggs
  • 1 large carrot
  • 1 ripe banana
  • 5 ounces (heaping 1/2 cup) of vanilla Icelandic or Greek yogurt + extra topping pancakes
  • 1/2 c tapioca starch or ground oats. (See notes for adjustments)
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1 tsp vanilla extract
  • *Optional Toppings – Dark chocolate chips or cacao nibs, chopped nuts, and/or cinnamon.

Instructions

  1. First place eggs, carrot, banana and yogurt in a blender.
  2. Blend until creamy or combined.
  3. Add in your starch, baking powder, spices and vanilla. Blend again until smooth. Batter should have a pourable smoothie-like consistency.
  4. For thicker pancakes, add a 2 tbsp additional tapioca starch. For crepe-like pancakes, keep starch at ½ cup. See notes for other starch/flour subs.
  5. Place batter in fridge to set for 30 minutes.
  6. Remove from fridge once batter has set.
  7. Heat a skillet to medium high, adding a few teaspoons of oil to coat the pan.
  8. Once hot, scoop 1/3 cup batter and pour into the center of the pan. The batter will be thin, but easy to flip.
  9. Cook until the edges start to brown or the middle starts to bubble, which is usually no more than 2 minutes. Flip over and let pancake cook another 1-3 minutes. See notes for cooking times.
  10. Remove pancake and place on plate. Repeat to get seven pancakes. All 7 ½ inches wide.
  11. Top pancakes with extra vanilla yogurt and optional nuts/cacao nibs.

Notes

  • Cooking times will vary per pan. I recommended adding a little oil after making 1-2 pancakes. You can use a large skillet to cook multiple pancakes at once, but just be sure to keep an eye on them as they can cook up pretty fast.
  • If using other gluten free flour or starch, add 1/4 to 1/3 cup at a time to thicken batter. Batter should have a smoothie like consistency. Arrowroot or Oat flour can be used in place of tapioca flour. Add 1/3 cup at a time to test batter. Tapioca starch works best.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: breakfast
  • Method: stove top
  • Cuisine: American

Nutrition

  • Serving Size: 2 pancakes
  • Calories: 201
  • Sugar: 9.4g
  • Sodium: 374mg
  • Fat: 5.7g
  • Saturated Fat: 3.6g
  • Carbohydrates: 25.4g
  • Fiber: 9g
  • Protein: 12.3g
  • Cholesterol: 107mg

Keywords: yogurt pancakes, flourless pancakes, carrot cake pancakes, gluten free breakfast

Did you make this recipe?

Tag @cottercrunch on Instagram and hashtag it #cottercrunch

 

 

A Flourless Carrot Cake Yogurt Pancakes recipe that’s perfect for breakfast or brunch. These Flourless Carrot "Cake" Yogurt Pancakes are too good to be true! Made with siggi’s vanilla yogurt, making them lower in sugar, gluten free, and protein packed! An easy blender recipe.

P.S. These yogurt pancakes can easily be made ahead for breakfast on the go. They are actually a frequent brunch or “brinner” for us carrot cake loving Cotters! Reheat, top with extra yogurt, and serve!

Phew! Wow, did I talk your ear off about pancakes? I hope so.

Favorite Type of Flourless Pancakes?

Cheers!

 

 

 

A Flourless Carrot Cake Yogurt Pancakes recipe that’s perfect for breakfast or brunch. These Flourless Carrot Cake Yogurt Pancakes are too good to be true! Made with siggi’s vanilla yogurt, making them lower in sugar, gluten free, and protein packed! An easy blender recipe. @siggisdairy #sponsored

 

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Categories: Breakfasts, Gluten Free, Grain Free, Has Video, Vegetarian Tags: blender recipe, breakfast, flourless, pancakes

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Lindsay Cotter of Cotter Crunch

Hi, y'all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten Free eating. I love creating delicious nourishing food that anyone can enjoy.

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  1. Diana says

    05/01/2020 at 8:11 AM

    You think I could use applesauce instead on banana? I’ve got everything except banana!! ;(

    Reply
    • Lindsay Cotter says

      05/01/2020 at 10:07 AM

      I haven’t tried it, but that could work. Do you have flax egg or pumpkin?

      Reply
  2. Sarah H says

    04/14/2019 at 8:59 AM

    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?

    ★★★★★

    Reply
    • Lindsay Cotter says

      04/14/2019 at 3:11 PM

      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!

      Reply
  3. Ashley Clark says

    03/24/2018 at 7:35 PM

    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.

    Reply
    • Cotter Crunch says

      03/24/2018 at 9:14 PM

      I think so! I would use oat flour and that yogurt. It just might cook faster or slower, ya know? Keep me posted

      Reply
  4. Mira says

    05/25/2017 at 9:54 AM

    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.

    Reply
    • Cotter Crunch says

      05/25/2017 at 6:32 PM

      keep me posted!

      Reply
  5. Cassie Tran says

    05/11/2017 at 5:53 PM

    All I can say is YUM. Now I need to find a way to sneak kale into my sister’s pancakes!

    Reply
  6. Jenna says

    04/17/2017 at 5:32 AM

    I was convinced these would be amazing; unfortunately, they were tart and mushy. Will not be making these again

    Reply
    • Cotter Crunch says

      04/17/2017 at 8:10 AM

      oh no! Sorry to hear. We make these a TON! What flour did you use? And what yogurt? Happy to help resolve this.

      Reply
  7. Abby @BackatSquareZero says

    03/27/2017 at 4:52 PM

    These look amazing Carrot Cake is my favorite – followed by spice cake and hummingbird cake.

    Reply
  8. Joyce @ The Hungry Caterpillar says

    03/26/2017 at 6:10 PM

    Whoa. I *definitely* want to try these. 🙂

    Reply
  9. Kristina @ Love & Zest says

    03/24/2017 at 9:46 AM

    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!

    Reply
    • Cotter Crunch says

      03/24/2017 at 10:23 AM

      Oh well thank you! I hope you do try them! they are a fav!

      Reply
  10. Julie @ Running in a Skirt says

    03/24/2017 at 7:33 AM

    Oh my goodness! Actual carrot in these? LOVE!!! And yogurt? What a great healthy recipe.

    Reply
  11. Jennifer says

    03/24/2017 at 5:54 AM

    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

    Reply
  12. sue | theviewfromgreatisland says

    03/23/2017 at 10:50 PM

    Brinner all the way ~ you are SO talented!

    Reply
    • Cotter Crunch says

      03/24/2017 at 9:48 AM

      And you are too kind. Thank you sue! Sending brinner your way!

      Reply
  13. Maria says

    03/23/2017 at 4:00 PM

    I don’t know I love more Siggis, your photography skills or this recipe!

    Reply
    • Cotter Crunch says

      03/23/2017 at 6:25 PM

      Oh, thanks Maria!

      Reply
  14. Jenn says

    03/23/2017 at 8:05 AM

    They look so amazing! And I love that there are veggies in there!!

    Reply
    • Cotter Crunch says

      03/23/2017 at 6:21 PM

      me too!

      Reply
  15. Claire says

    03/23/2017 at 6:10 AM

    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 🙂

    Reply
    • Cotter Crunch says

      03/23/2017 at 6:25 PM

      Ya, I am always amazed at those pancake perfection people. LOL!

      Reply
  16. Katie says

    03/22/2017 at 9:16 PM

    Finally target started carrying that yogurt (the only store that does within like 50 miles!) So excited! Can’t wait to make these!!

    Reply
    • Cotter Crunch says

      03/22/2017 at 10:15 PM

      yea!! Go Target!

      Reply
  17. Jessica @Nutritioulicious says

    03/22/2017 at 7:11 PM

    Who needs carrot cake when you can have pancakes! These look so good Lindsay!

    Reply
    • Cotter Crunch says

      03/22/2017 at 10:21 PM

      I so agree! plus you can eat for breakfast!

      Reply
  18. Laura @ Sprint 2 the Table says

    03/22/2017 at 6:47 PM

    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!

    Reply
  19. Brooke says

    03/22/2017 at 5:52 PM

    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

    Reply
    • Cotter Crunch says

      03/22/2017 at 6:52 PM

      this make me miss you! I will deliver pancakes to you any day. Ok?

      Reply
      • Brooke says

        03/22/2017 at 10:00 PM

        Yes please!!!

        Reply
  20. Ellen @ My Uncommon Everyday says

    03/22/2017 at 4:38 PM

    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 😉

    Reply
  21. Marly says

    03/22/2017 at 3:53 PM

    This looks so good. I think I just want to sit and stare at those photos! 🙂

    Reply
  22. Tricia @ Saving Room for Dessert says

    03/22/2017 at 3:21 PM

    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!

    Reply
    • Cotter Crunch says

      03/22/2017 at 4:43 PM

      isn’t it the best kind of yogurt?! I am in love too!

      Reply
  23. Tiffany says

    03/22/2017 at 2:42 PM

    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.

    Reply
    • Cotter Crunch says

      03/22/2017 at 10:28 PM

      Oh it’s the best! You must try it Tiffany!

      Reply
  24. Sarah says

    03/22/2017 at 2:38 PM

    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?

    Reply
    • Cotter Crunch says

      03/22/2017 at 10:29 PM

      I love plain siggi’s too! Coconut flour should work! But if you have both, try it!

      Reply
  25. Meghan@CleanEatsFastFeets says

    03/22/2017 at 2:37 PM

    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.

    Reply
    • Cotter Crunch says

      03/24/2017 at 10:09 AM

      pretty sure A has better taste than most grown ups. LOVE IT!

      Reply
  26. Marsha | Marsha's Baking Addiction says

    03/22/2017 at 2:21 PM

    These pancakes sound amazing, and they look perfect! Yum! 🙂

    Reply
  27. Brandi Crawford says

    03/22/2017 at 1:54 PM

    What a perfect stack of pancakes! I love they are flourless and include carrot cake. Looks so yummy.

    Reply
  28. Susie @ Suzlyfe says

    03/22/2017 at 1:22 PM

    I love all the things that are involved with this. ALL the things, especially the Siggi’s!

    Reply
  29. Rae says

    03/22/2017 at 1:21 PM

    I’ve never had pancakes with yogurt in them, sounds interesting and delicious! Great way to sneak some protein into your morning.

    Reply
  30. Elaine @ Dishes Delish says

    03/22/2017 at 1:19 PM

    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!

    Reply
    • Cotter Crunch says

      03/22/2017 at 10:32 PM

      It truly is an amazing yogurt! agreed! Happy Pancake making Elaine!

      Reply
  31. Kelsie | the itsy-bitsy kitchen says

    03/22/2017 at 11:25 AM

    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!

    Reply
    • Cotter Crunch says

      03/22/2017 at 10:33 PM

      Yep! Totally agree. Healthy “cake” for morning fuel!

      Reply
  32. Julia Mueller says

    03/22/2017 at 11:14 AM

    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!

    Reply
    • Cotter Crunch says

      03/22/2017 at 10:34 PM

      we can have a siggi’s carrot cake pancake party. Sound good?

      Reply
  33. Kelly | Eat Yourself Skinny says

    03/22/2017 at 9:33 AM

    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! 🙂

    Reply
    • Cotter Crunch says

      03/22/2017 at 10:35 PM

      Right? Love blender recipes. Actually, I love healthy pancake recipes that taste like cake! Haha, true dat!

      Reply
  34. Emily says

    03/22/2017 at 9:05 AM

    BOOKMARKING these! Wow Lindsay; they are so beautiful! I’m so glad you used Siggi’s. Skyr is just the best yogurt ever.

    Reply
    • Cotter Crunch says

      03/22/2017 at 9:35 AM

      I so agree with you Emily! My fav Skyr yogurt!

      Reply
  35. Angela @ Eat Spin Run Repeat says

    03/22/2017 at 9:03 AM

    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! 🙂

    Reply
    • Cotter Crunch says

      03/22/2017 at 9:35 AM

      agreed!! siggi’s is QUALITY! Love their kefir too! Have you tried it?

      Reply
  36. Carrie this fit chick says

    03/22/2017 at 8:56 AM

    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!

    Reply
    • Cotter Crunch says

      03/22/2017 at 10:37 PM

      for sure! sneaking in those veggies are the best. Right?

      Reply
  37. Shashi at Savory Spin says

    03/22/2017 at 8:49 AM

    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!

    Reply
    • Cotter Crunch says

      03/22/2017 at 9:29 AM

      Well come over! I have some waiting for you. NO flops. LOL!

      Reply
  38. Sarah | Well and Full says

    03/22/2017 at 8:41 AM

    These pancakes look AMAZING!! I love blender pancakes too, it’s the best way to go!!

    Reply
    • Cotter Crunch says

      03/22/2017 at 9:28 AM

      you know I know that. YEA for pancakes!

      Reply
  39. Laura says

    03/22/2017 at 8:09 AM

    These pancakes look amazingly delicious! I love siggi’s it’s the best!

    Reply
    • Cotter Crunch says

      03/22/2017 at 10:38 PM

      trade you for some mediterranean? LOL! We need a food date!

      Reply
  40. Tara | Treble in the Kitchen says

    03/22/2017 at 7:37 AM

    These look so flavorful! Love the flour blend 🙂 Pinning for a delish breakfast!

    Reply
  41. Erin @ The Almond Eater says

    03/22/2017 at 6:43 AM

    Looooove using yogurt in pancakes and carrot cake anything is a-ok in my book. Basically, these are right up my alley!

    Reply
    • Cotter Crunch says

      03/22/2017 at 10:39 PM

      yea! We are so food twins. You know this, right? 😉

      Reply
  42. Megan @ Skinny Fitalicious says

    03/22/2017 at 6:18 AM

    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!

    Reply
    • Cotter Crunch says

      03/22/2017 at 10:37 PM

      maybe we can start our own healthy iHop/Pancake house?? LOL!

      Reply
      • marelize says

        05/25/2017 at 10:31 AM

        Greeeaaat idea! Gluten free & vegan yaaaayyy 🙂

        Reply

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Lindsay Cotter of Cotter Crunch

Hi, y'all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten Free eating. I love creating delicious nourishing food that anyone can enjoy.

About · Studio · Shop · Contact
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