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Carrot Cake Pancakes {Gluten Free + Dairy Free}

Carrot Cake Pancakes, Gluten Free, Dairy Free, Healthy, Nutrition, Nutritionist, Organic, Paleo

Carrot Cake Pancakes {Gluten Free + Dairy Free}

These gluten free and dairy free carrot cake pancakes are to die for. They are so so perfect for a fun Spring time weekend breakfast or hey, no one is judging if you make a massive batch and freeze some! 😉

This recipe makes 12 pancakes because we’re a family of four + I hate having to worry about doubling other recipes. Most of us got 3 pancakes and one person got 4 (cough, cough, hubby!). At the end, I put the cream cheese drizzle and some maple syrup and it made it perfect! I also put some organic walnuts to add a little crunch!

SO GOOD! The cream cheese drizzle is TOTALLY optional though + these pancakes are perfect with just maple syrup, so don’t fret if you aren’t feeling up to making the cream cheese drizzle (I’m a busy mama, so I understand!)

When you make these carrot cake pancakes, tag us @thrivalnutrition, so we can see your creation! If you aren’t following us on Instagram or Facebook, do so now! Keep up with what we’re doing and sharing!

If you love these, make our lemon blueberry ricotta pancakes! We obviously love making some delicious pancakes that are loaded with flavor and hopefully become a family favorite!

Carrot Cake Pancakes, Paleo, Health, Gluten Free, Dairy Free, Nutritionist, Nutrition

Carrot Cake Pancakes {Gluten Free + Dairy Free}

Prep Time20 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American
Servings: 12 Pancakes

Ingredients

  • 1 1/2 Cup Almond Flour
  • 1/2 Cup Tapioca Flour
  • 1/2 Cup Coconut Sugar
  • 1 Tsp Cinnamon
  • 1/2 Tsp Nutmeg
  • 1/4 Tsp Ginger
  • 1 Tsp Baking Powder
  • 6 Eggs
  • 1 Tsp Vanilla Extract
  • 2 Carrots Large, Diced Small

Cream Cheese Drizzle

  • 4 Oz Cream Cheese Kitehill Almond Milk Cream Cheese
  • 1 Tsp Vanilla Extract
  • 2 Tbsp Almond Milk
  • 1/3 Cup Powdered Sugar Organic

Instructions

  • Put the carrots in a food processor and dice them up really small. Set aside.
  • Put all of the dry ingredients in a bowl (the flours, spices, sugar, and baking powder) and mix well.
  • Add the carrots and the rest of the ingredients into the bowl and mix until everything is well combined.
  • Heat skillet up on medium heat with a spoonful of coconut oil.
  • When the skillet is hot, add some batter into the skillet.
  • Once the pancake starts bubbling in the skillet, that's your cue to flip them over and cook the other side.
  • In a small bowl, mix the cream cheese drizzle ingredients together. Save for topping pancakes once they are done.
  • Cook all the pancakes until batter is gone.
  • Top with the cream cheese drizzle and maple syrup (and walnuts, optional!)
Lahana Vigliano
lahana@thrivalnutrition.com

Lahana Vigliano is a Certified Clinical Nutritionist and CEO of Thrival Nutrition. She has her Bachelor's Degree in Nutrition Science and currently pursing her Masters Degree in Nutrition Science and Functional Medicine. Lahana and her team help support women who struggle with weight loss, hormonal imbalances, digestive issues, chronic fatigue, and many other lingering issues that leaves women not feeling their best. She uses food as medicine, as well as herbs and supplements when needed, to support her clients. She looks at the whole body holistically making sure women are understanding how nutrition, sleep, stress, and their environment impact their health. Connect with her on Facebook + Instagram (@thrivalnutrition).