I remember the first time I tried carrot cake as a kid. It felt like a dessert and a vegetable snuck into my breakfast all at once. Now, imagine that delightful taste in pancake form, and you’ve got a morning treat that’s both nostalgic and delicious.
These gluten-free carrot cake pancakes bring back that childhood joy without the gluten worries. They’re perfect for anyone who wants a little sweetness in their morning while keeping things healthy.
Whether you’re gluten-sensitive or just love trying new things, these pancakes are a tasty way to start your day. Plus, they make the kitchen smell like a cozy bakery.
Ingredients
Let’s gather our ingredients for these yummy pancakes! Here’s what you’ll need:
- 1 cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Mix up some sweetness and moisture too:
- 1 cup finely grated carrots (about 2 medium carrots)
- 1/3 cup brown sugar
- 1/2 cup buttermilk, room temperature
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted
For those extra tasty bites:
- 1/4 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins (optional)
Equipment Needed
Let’s get these pancakes cooking with the right tools. You’ll need a large mixing bowl. This is where the magic happens.
A whisk is your trusty sidekick for blending ingredients. It ensures everything is well-mixed.
You’ll also need a grater. We want finely grated carrots for that perfect texture.
A non-stick skillet or griddle is a must. Perfect pancakes need the right surface.
Make sure you have a spatula. It helps flip the pancakes with ease.
Preparation
Let’s get our pancakes ready. We want fluffy deliciousness ASAP!
Grating Carrots
I grab my grater and start shredding the carrots. I aim for fine pieces.
Mixing Dry Ingredients
In a big bowl, I whisk together flour, baking powder, baking soda, and spices. I love the cozy smell!
Preparing Wet Ingredients
In another bowl, I mix buttermilk, eggs, vanilla, and melted coconut oil. I blend it until smooth.
Directions
Let’s dive into making these yummy gluten-free carrot cake pancakes.
Combine Ingredients
First, I mix the dry ingredients in a big bowl. That’s the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. It smells so cozy.
In another bowl, I whisk together the buttermilk, eggs, vanilla, and melted coconut oil. It’s gonna be a smooth blend.
I pour the wet mixture into the dry mix. Then, stir until just combined. I fold in the grated carrots. If I’m feeling extra fancy, in go the nuts and raisins.
Heat the Skillet
Next, I heat my non-stick skillet over medium-low heat. A little coconut oil goes in, making sure it’s all slick and ready.
I scoop about a quarter cup of batter onto the skillet. The pancakes need a few minutes per side, until golden brown.
Before I know it, breakfast is served! Just waiting on deliciousness to hit the plate.
Cooking Process
Cooking these gluten-free carrot cake pancakes is where the magic happens. Let’s get those fragrant beauties sizzling away!
Pouring and Flipping Pancakes
I grab about a quarter cup of the pancake batter and gently pour it onto the warm skillet.
As the pancake starts to bubble, I feel the sweet anticipation build.
It’s time to grab my spatula! I carefully slide it under the pancake’s edge. Flip!
Cooking the Pancakes
They cook about 2-3 minutes per side, until they’re a nice golden brown.
I love the way the edges crisp up just a little bit.
With each one I flip, the nutty aroma fills my kitchen, making it oh so inviting.
Assemble
Let’s bring it all together and make these pancakes irresistible.
1) Stacking the Pancakes
I gently stack the golden pancakes on a plate. Each one smells amazing and looks so fluffy. The trick is to keep ’em warm as I stack. Nothing like a good pancake pyramid to start my day.
2) Adding Toppings
Here comes the fun part. I sprinkle chopped nuts and maybe a handful of raisins on top. Drizzle with honey or maple syrup to make it extra yum. Sometimes I add a dollop of yogurt to keep it light and fresh.
Make-Ahead Tips
I love when I can make my morning easier. These pancakes are perfect for that.
First, prepare the batter the night before. Just mix everything as usual and cover it with plastic wrap in the fridge.
In the morning, give it a quick stir. It’ll save you time and still taste fresh!
You can also cook the pancakes in advance. Let them cool and stack with paper between each one.
Store them in an airtight container in the fridge.
Serving Suggestions
Oh, the delight when you’ve stacked those fluffy pancakes high!
I love topping them with dollops of thick, creamy yogurt and a sprinkle of crunchy nuts.
Sometimes, I add a handful of fresh berries for a burst of freshness.
Drizzling with maple syrup is like sending your taste buds on a sweet joyride.
For an extra touch, consider a splash of cinnamon or a dusting of powdered sugar.
Conclusion
These gluten-free carrot cake pancakes have become a new favorite in my breakfast rotation. They’re not just a treat for those sensitive to gluten but a delightful option for anyone craving something a bit different. The combination of spices and the sweetness of carrots creates a comforting and inviting experience. Plus, with the option to prepare them ahead of time, they fit perfectly into a busy morning routine. Whether topped with yogurt and berries or simply drizzled with syrup, these pancakes are sure to bring warmth and joy to the table. Give them a try and enjoy every bite!
