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Carrots are the perfect ingredient for a different and healthy dessert. You can use them in cakes, sponge cakes, biscuits, or, as this recipe suggests, in some quick pancakes for breakfast. The best thing is, when incorporating raw carrots into pancakes, you will notice the difference of the thin crispy strips compared to the spongy dough. These carrot pancakes contain either almond or oat flour making them gluten-free. In this recipe, we have recommended a cream cheese-based topping. However, these carrot pancakes work well with a simple spoonful of greek yogurt and some dried fruit; or just by themselves, either way, they are delicious!
Gluten-free Carrot Pancakes
- 2 eggs
- 1/2 cup almond/oat flour (either one is delicious)
- 1 tbsp of honey
- 1 tbsp of ground cinnamon
- 1 packet of yeast
- 1/2 tbsp of ground nutmeg
- 1/2 tbsp of sea salt
- 1 ½ cup of milk
- 3 tbsp of coconut oil
- 1 cup of grated carrots
For the topping
- 150 g of cream cheese
- 130 g of natural greek yogurt
- 2 tbsp of raw honey
- 1 tbsp of coconut oil
To make these pancakes, start by preheating a pan on medium heat; in a large bowl, mix the flour, yeast, and salt.
Beat the eggs, the milk, the coconut oil, and honey, then mix them with the prepared contents in the bowl, and mix all together until a smooth dough forms.
Add the carrots, then lightly cover the pan with olive or coconut oil.
Pour a quarter of the dough mixture in the pan and repeat the same procedure until you’ve used all the dough.
Cook each pancake for 2-3 minutes on each side, until small bubbles start to form around the edge.
Mix the cream cheese, yogurt, honey, and coconut oil together and stir well.
When they are ready, add the topping and serve them hot. Feel free to add some nuts on top.
Chefs trick: Carrot pancakes go great with a topping of peanut butter or hazelnut cream.
If we won you over with these gluten-free carrot pancakes, don’t miss out on these similar recipes:
Carrot-based Spinach Tart
Red Velvet beet pancakes
Banana bread with Hazelnut cream and superfoods
Mini Granola tarts with red berries
Bite-sized, yogurt, peanut butter, and blueberry cups.