Description
Healthy Carrot Cake Pancakes are the perfect breakfast recipe! Loaded with warm cinnamon flavor, made with wholesome ingredients, and topped with a sweet & tangy cream cheese frosting … these pancakes truly taste like cake for breakfast. A must make! gluten free, refined sugar free, can be dairy free
Ingredients
Scale
Carrot Cake Pancakes
- 1 1/2 cups almond flour
- 1 1/2 cups oat flour
- 1 1/4 cup almond milk
- 1 egg
- 3 tbsp applesauce
- 2 tbsp pure maple syrup
- 1 cup shredded carrot
- 1/4 cup coconut sugar
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/4 tsp salt
Cream Cheese Frosting
- 4 oz cream cheese
- 1 tbsp pure maple syrup
- 1/2 tsp vanilla extract
Instructions
- In a large bowl combine the almond flour, oat flour, coconut sugar, cinnamon, baking powder, and salt.
- Next add in the almond milk, egg, shredded carrot, applesauce, pure maple syrup, and vanilla extract. Combine until a batter forms.
- Grease a pan or griddle and heat on low (or use an electric grill at 350 degrees). Add about 1/4 cup of the batter to the pan for each pancake. Cook for 2-3 minutes on each side. I recommend testing the heat & time for one pancake first!
- While the pancakes are cooking begin working the cream cheese frosting. Simply combine the softened cream cheese, pure maple syrup, and vanilla extract until smooth.
- Serve the pancakes with a spread of cream cheese frosting, an extra sprinkle of cinnamon and shredded carrot, and a pour of maple syrup if you’d like.
- Enjoy!