Quick Carrot Cake Pancakes

How to Make Quick Carrot Cake Pancakes at Home

Recipes may be AI-assisted. Always verify ingredients for allergies and dietary needs.

Ingredients

• 1 cup carrots
• 1 cup gluten-free pancake mix
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 cup applesauce
• 1 cup plant-based milk
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• 2 tablespoons coconut oil

Instructions

1. 1

   In a large mixing bowl, combine the grated carrots, gluten-free pancake mix, sugar, baking powder, and cinnamon. Mix well to combine.

2. 2

   In a separate bowl, whisk together the applesauce, plant-based milk, vanilla extract, and melted coconut oil until smooth.

3. 3

   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.

4. 4

   Heat a non-stick skillet or griddle over medium heat. Lightly grease with a little coconut oil.

5. 5

   Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 3-4 minutes, or until bubbles form on the surface and the edges look set.

6. 6

   Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.

7. 7

   Remove from the skillet and keep warm. Repeat with the remaining batter.

8. 8

   Serve warm with maple syrup and additional grated carrots if desired.