Can I make these carrot cake pancakes gluten-free?

Yes! Just use certified gluten-free oat flour or a 1:1 gluten-free baking blend like Bob’s Red Mill. They turn out just as fluffy.

What’s the best vegan substitute for eggs in this recipe?

Use a flax egg: mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for a few minutes until it gels.

Can I make carrot cake pancakes without eggs?

Yes! Use a flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water. Let it sit for 5 minutes to thicken it works great as a vegan alternative.

Why are my carrot pancakes turning out soggy?

This usually happens if the carrots release too much moisture. Try patting them dry with a paper towel before mixing them into the batter.

Can I turn this carrot cake pancake batter into waffles?

Absolutely! Just add a little extra oil to the batter and pour it into your waffle maker. They’ll be crisp on the outside and fluffy inside.

Are carrot cake pancakes healthy?

Yes especially when made with oat or spelt flour, almond milk, and natural sweeteners like maple syrup or banana. They’re packed with fiber and lower in sugar.

How do I store and reheat leftover pancakes?

Let them cool completely, then store in the fridge for 5 days or freeze for 2–3 months. Reheat in a toaster or skillet for the best texture.

Carrot Cake Pancakes: Healthy Cream Cheese Brunch in 30 Minutes!

Name: Carrot Cake Pancakes: 10 Travel-Inspired Twists To Try Now
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup spelt flour (or oat flour, gluten-free if needed); 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 1 tsp ground cinnamon; ¼ tsp nutmeg; ¼ tsp ground ginger; ¾ cup unsweetened almond milk (or oat milk); 1 tbsp apple cider vinegar (optional, for fluffiness); 1 tbsp maple syrup; 1 egg or 1 flax egg (1 tbsp flaxseed + 3 tbsp water); 2 tbsp melted coconut oil or avocado oil; ½ tsp vanilla extract; 1 ripe banana, mashed (or ¼ cup applesauce); 1 to 1½ cups finely shredded carrots; ¼ cup chopped walnuts or pecans; 2 tbsp raisins or chopped dates; 2 tbsp shredded coconut; 4 oz cream cheese (or vegan cream cheese), softened; 1 cup powdered sugar; 1–2 tbsp milk of choice; ½ tsp vanilla extract; Optional: lemon zest or 1 tsp maple syrup for extra flavor

Ingredients

Scale

Dry Ingredients:

1 cup spelt flour (or oat flour, gluten-free if needed)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp ground cinnamon
¼ tsp nutmeg
¼ tsp ground ginger

Wet Ingredients:

¾ cup unsweetened almond milk (or oat milk)
1 tbsp apple cider vinegar (optional, for fluffiness)
1 tbsp maple syrup
1 egg or 1 flax egg (1 tbsp flaxseed + 3 tbsp water)
2 tbsp melted coconut oil or avocado oil
½ tsp vanilla extract
1 ripe banana, mashed (or ¼ cup applesauce)
1 to 1½ cups finely shredded carrots

Optional Add-ins:

¼ cup chopped walnuts or pecans
2 tbsp raisins or chopped dates
2 tbsp shredded coconut

Cream Cheese Frosting:

4 oz cream cheese (or vegan cream cheese), softened
1 cup powdered sugar
1–2 tbsp milk of choice
½ tsp vanilla extract
Optional: lemon zest or 1 tsp maple syrup for extra flavor

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Instructions

Mix dry ingredients in a large bowl: flour, baking powder, baking soda, salt, and spices.
In a separate bowl, mix milk + vinegar (if using), egg/flax egg, mashed banana, maple syrup, oil, and vanilla.
Add shredded carrots to wet mix.
Combine wet and dry ingredients and stir gently until just mixed. Let batter rest 5–10 minutes for fluffier results.
Heat nonstick skillet over medium heat. Lightly grease with oil or butter.
Scoop ¼ cup batter per pancake onto skillet. Cook 1–2 minutes per side until golden brown and cooked through.
Transfer to warm oven while cooking the rest.
Make the frosting: Blend cream cheese, powdered sugar, vanilla, and milk until smooth and creamy. Adjust consistency with more milk or sugar.
Serve warm pancakes with frosting drizzle and toppings of choice!

Notes

Too mushy? Your carrots may be too wet—pat dry with a paper towel.
Vegan? Use flax egg, plant-based milk, and vegan cream cheese.
Gluten-Free? Use certified GF oat flour or 1:1 baking mix.
Freezer Tip: Freeze pancakes flat between parchment sheets. Reheat in toaster.
Frosting Prep: Make the cream cheese glaze ahead—it keeps in the fridge for 3–5 days.

Author: EMMA
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegetarian