Carrot Cake Pancakes (gluten-free, whole grain, refined sugar-free)
Ingredients
Carrot Cake Pancakes
- 1 cup oat flour (certified gluten-free)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 3/4 cup almond milk or milk of choice
- 2 tbsp coconut oil, melted (or butter)
- 1 tbsp maple syrup
- 1/2 tsp vanilla
- 1 egg
- 1/2 cup shredded carrots
- 1/4 cup walnuts, chopped (optional)
Maple Cream Cheese Syrup
- 4 oz cream cheese (reduced fat)
- 1/4 cup maple syrup
- 2 tbsp coconut oil, melted (or butter)
- 1-2 tbsp milk of choice
Instructions
Carrot Cake Pancakes
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In a large mixing bowl, add your milk, coconut oil, maple syrup, vanilla and egg. Whisk till well combined.
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To the same bowl, add your dry ingredients (oat flour, salt, baking soda, baking powder, cinnamon, ginger and nutmeg). Stir till your wet and dry ingredients are combined.
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Add your carrot and walnuts and stir them into your pancake batter. Let your batter rest for about 10 minutes, to thicken up.
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Heat your stove to a medium-medium low heat.
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(Spray your pan with no-stick spray!) Put a scoop of pancake batter onto your pan and cook for a few minutes, till you start to see bubbles forming on top. Carefully flip your pancake and cook for another few minutes.
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Continue till you have cooked all 10 small pancakes.
Maple Cream Cheese Syrup
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In a mixing bowl, combine your cream cheese, maple syrup and coconut oil and beat them together with a hand mixer.
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Add in 1 tbsp of milk and blend again. If your syrup is too thick, add another tbsp of milk. This is all depending on your preference of how thin you would like your syrup; I used 2 tbsp of milk for a more runny, syrup consistency.
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Drizzle across the top of your pancakes, and devour!
Recipe Notes
*Store leftover pancakes and syrup in your fridge, and they will last about a week.