cooking ala mel

healthy recipes and the occasional craft

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Carrot Cake Pancakes (Gluten Free)

First, let’s start with some news. You may have noticed something different around here (or not, because I often wouldn’t notice it either). Cooking ala Mel is no longer a .blogspot address. I finally took the plunge and registered the domain name! The new site is now http://cookingalamel.com. If you happen to go to the old URL, don’t worry, it will redirect you! 🙂 Now, onto some goodness.

The other day, I was hopping from blog to blog, drooling over new recipes, and I happened upon a new-to-me blog, Cannella Vita.  I was immediately drawn in by the lovely photos.  As soon as I saw the carrot cake pancakes and talk of a carrot cake Lara bar recipe, I was immediately in the kitchen to make my own gluten free version of the carrot cake pancakes and a carrot cake quinoa bar (which will be posted soon).  I love getting inspired and finding a new blog to read in the process!  If you haven’t yet, definitely go check out Erica’s blog.  It’s a good one!

These pancakes were such a nice change from my usual cinnamon and nut butter toasts.  I’ve been trying to mix it up more with my breakfasts, and it’s definitely interesting to see what actually keeps me feeling full until the next time I eat.  Paired with some fruit, these pancakes kept me going until my next snack (which is only about 3 hours, haha).  This recipe lasted me three days of breakfasts – I kept the leftovers in the fridge and just heated them up.

I did a simple vanilla greek yogurt topping for these, and it was such a great pairing with the spiced pancakes.  I’ll take any excuse to have some greek yogurt.  🙂
Made with coconut and almond flours, these are fantastically healthy pancakes, full of healthy fats, protein, and fiber.  Don’t forget the carrots, too!  Mm.
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Carrot Cake Pancakes (Gluten Free)

serves 2-3

Carrot Cake Pancakes (Gluten Free)

  • 1/2 cup coconut flour
  • 1/4 cup almond flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 6 packets truvia
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • 1 cup shredded carrots
  • 2/3 cup milk (or whey, if you have any left over from yogurt making)
  • 3 eggs
  • 1 tsp vanilla
  • 3/4 cup plain greek yogurt
  • vanilla stevia drops, to taste
  • walnuts, for topping

In a small bowl, stir together the coconut flour, almond flour, baking soda, baking powder, salt, truvia, and spices. In a medium bowl, whisk together the milk, eggs, and vanilla. Stir in the shredded carrots. Slowly pour the flour mixture into the milk mixture, and stir until fully incorporated - it will be slightly lumpy.

Scoop 1/4 cup batter onto a oiled, preheated skillet over medium heat. Cook until bubbles start to form, flip, and cook the other side. Repeat with the remaining batter.

To keep the pancakes warm while the rest are being made, place a sturdy plate (or oven proof dish) into a 200ºF oven.

In a small bowl, whisk vanilla stevia drops into the plain greek yogurt. Spread the vanilla yogurt over the top of the pancakes, and sprinkle with a few walnuts. Serve.

https://cookingalamel.com/2012/07/carrot-cake-pancakes-gf.html