Carrot Cake Pancakes

For the past several weeks, I’ve been eyeing this three-layered carrot cake. It lives in a store down the street, in a pretty little case, clear and shiny. It whispers my name, loud enough for nobody else to hear but me. This cake has walnuts, raisins, and thick cream cheese frosting. It is handsome and robust, yet sweet and decadent. I thought I had a little crush on it, but the relationship couldn’t go past a little infatuation. Last time I saw him, I said: “Farewell, we are not meant to be together, I am with pancakes: delicious, hearty carrot cake pancakes, drizzles with mouthwatering maple syrup.” We are a match made in heaven.

I usually don’t indulge for breakfast, but these are worth the splurge. Soft, moist, sweet, and hearty, these carrot cake pancakes beat the hell out of any carrot cake I have ever had. Made with quinoa, oats, and carrots, these pancakes are a powerhouse of goodness. Packed with all the nutrients you want to start your day with, these pancakes are not only delicious, but also good for you. The perfect balance of protein (quinoa), healthy grains (oatmeal) with a hefty dose of vegetable power (carrots) these are a complete meal you could even have for dinner, if you ever did that kind of thing. 

Go ahead, make these. I dare you. You will fall in love over and over again, one bite at a time.  

Carrot Cake Pancakes

Inspired by this recipe

Serves 2-3 (about 7 3 inch dia. Pancakes)

  • ½ cup oatmeal flour, made by processing ½ cup GF old fashioned oatmeal
  • ½ cup quinoa flour
  • 2 tbsp. old-fashioned oatmeal, GF if necessary
  • ¼ tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • ½ tsp. grated nutmeg
  • 1/8 tsp. ground ginger
  • 1 tbsp. palm sugar or brown sugar
  • 1 large egg
  • 1 tbsp. coconut oil, melted
  • ½ cup milkof choice
  • 1 tsp. vanilla
  • 1 cup finely grated carrots, from 2 medium carrots
  • 2 tbsp. butter for cooking
  • Good quality maple syrup as needed

In a large bowl place oatmeal flour, quinoa flour, oatmeal, salt, spices and sugar. Stir until evenly distributed. In a separate bowl whisk together egg, coconut oil, milk and vanilla. Add wet ingredients to dry. Add finely grated carrots, and combine ingredients until just well incorporated. Do not over mix. 

Preheat oven to 200 degrees Fahrenheit. Place a baking sheet in oven where you will keep pancakes warm as you cook batter.

To make pancakes, start by placing a large skillet over medium heat. Add 1 tablespoon of butter. Scoop about ¼ cup worth of batter per pancakes onto warm skillet. Cook, flipping once, until both sides are golden, about 3 minutes on each side. Unlike traditional pancakes, these don’t bubble as much to indicate they are halfway done. Since the batter is thick, test for doneness after three minutes. If golden brown, turn, then cook flip side. When first batch of pancakes is ready transfer onto baking sheet to keep warm.  Add another tablespoon of butter and cook the second half of the batter. Serve warm with a generous drizzle of good quality maple syrup.