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Easy Blender Carrot Cake Pancakes

These fluffy gluten free pancakes are made with freshly grated carrot, cinnamon and almond flour (sub oat flour).
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Course: Breakfast, dinner, lunch
Cuisine: American
Keyword: almond flour pancakes, carrot pancakes, gluten free pancakes
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 4
Calories: 236kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

  • 1 blender
  • 1 Frying pan
  • 1 pancake flipper

Ingredients

  • 1 cup almond flour or GF oat flour
  • 1/4 cup tapioca flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 2 eggs
  • 1/3 cup unsweetened almond milk
  • 1 tsp vanilla
  • avocado or coconut oil for the pan
  • 1 medium carrot ends removed, peeled and grated

Instructions

  • Add all ingredients except carrots to a blender. Process until smooth.
  • Stir in grated carrot. If you're feeding kids (who might be fussy about vegetables), blend the carrots with the batter.
  • Over medium heat, add a bit of oil. Dollop 1/3 rd cup of batter into the pan. Cook 4 minutes on the first side. Flip pancake and then cook about 3 minutes on the other side. Pancake should be lightly browned.

Notes

Makes 4-6 pancakes. 
Substitute gluten free oat flour for a nut free flour. 
Substitute milk or other dairy free milk for unsweetened almond milk. 
Substitute coconut flour, arrowroot starch or more almond flour for tapioca flour. 

Nutrition

Serving: 1g | Calories: 236kcal | Carbohydrates: 15.4g | Protein: 9.3g | Fat: 16.6g | Saturated Fat: 1.9g | Sodium: 183mg | Potassium: 306mg | Fiber: 4.4g | Sugar: 2.5g