gluten free zen
Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Carrot Cake Pancakes with Cinnamon Syrup
This pancake recipe was inspired by a mainstream (full of allergens) recipe I tore out of a magazine in 2010! I was a little shocked myself to see that date, actually. I’ve been lugging around a file box of ideas with me for at least 8 years. That means those inspiring ideas have moved with me back and forth from one end of the country to the other – twice. I only keep things I’m very serious and excited about so that should tell you how I feel about these pancakes. I was thrilled that I could use the magazine’s idea of a carrot cake pancake and make it my own allergen free treat.
This recipe could be very versatile. These would also be great with the addition of unsweetened shredded coconut, raisins, and walnuts in the batter. You could also try toasted coconut along with the toasted nuts on top if you don’t want it in the batter. You could play with the texture of the carrots as well. I did a fine grate, but I think I may have even been happier with a medium grate.
Carrot Cake Pancakes with Cinnamon Syrup
1/4 Cup of Chopped Toasted Pecans
1/2 Cup of Buckwheat Groat Flour (ground buckwheat groats)
1/4 Cup of Coconut Flour
1/2 Cup of Arrowroot
2 teaspoons of Double Acting Baking Powder
1 teaspoon of Baking Soda
1 1/2 teaspoons of Ceylon Cinnamon
1/2 teaspoon of Sea Salt
1/4 teaspoon of Ground Nutmeg
1/8 teaspoon of Ground Ginger
1/8 teaspoon of Ground Cloves
1/4 Cup of Coconut Sugar
1/2 Cup of Full Fat Coconut Milk
1/2 Cup Water
1 Tablespoon of Fresh Lemon Juice
1 Tablespoon of Avocado Oil
2 teaspoons of Pure Vanilla Extract
2 Eggs
2 Cups of Finely (or medium) Grated Carrots
Pure Maple Syrup
Dairy Free Butter
Ceylon Cinnamon
(For the cinnamon syrup: Simply add however much syrup you think you’ll need to a bowl, add about 1/2 – 1 teaspoon of cinnamon and whisk to combine. When pancakes are done, heat the syrup, whisk again, and serve with the pancakes.)
Whisk dry ingredients together. Whisk coconut milk, water, and lemon and let sit for 10 minutes. Add the oil, vanilla, and eggs, and whisk until frothy. Add to the dry ingredients and mix until combined. Fold in carrots.
Heat and butter a skillet. Cook pancakes until bubbles form on top and the underside is golden. Flip and cook for about 2 more minutes until done.
Serve with dairy free butter (or regular) and cinnamon syrup above.
4 Comments on “Carrot Cake Pancakes with Cinnamon Syrup”
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gluten free zen 
Nice and tasty recipe 🙂
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Thanks! 🙂
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that looks delicious and the recipe is quite easy to follow 🙂
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Very easy AND tasty! 🙂
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