These healthy carrot cake pancakes are packed with nutritious ingredients like quinoa, almond, flax and coconut! The perfect way to kickstart your day with a breakfast that tastes like dessert!
Hey friends! Do you ever have a week that flies by so fast you feel like can’t even remember what you did? That’s been my life for the last seven days. It started with an 18 hour trip to Richmond, then back home for 7 hours, out the door at 4am and back to the airport for a weekend in West Palm Beach, Florida for a women’s entrepreneur retreat with my bestie.
I just got back home last night and whew! What a whirlwind that was. I had a total blast at the retreat, but I’m always SO happy to get home. To see my love. My puppy. My bed. My city. There honestly is no place like home!
You guys already know that my weekend breakfast routine usually consists of waffles and/or pancakes and these healthy carrot cake pancakes were the treat I made myself before the crazy week. Luckily, I had leftovers, so I popped some in the freezer and woke up this morning to a fluffy stack of dessert for breakfast!
For the base, I used my fluffy quinoa blueberry pancake recipe, but tried to pair down the ingredients just a bit and remove the added starch. So we swapped the arrowroot for oats, increased the coconut flour, added carrots (hello, veggies!) and they turned out SO yummy.
Hearty and filling, but still super light and fluffy!
Unlike most gluten-free pancakes that are packed with starchy flours, these pancakes are filled with fiber, protein and complex carbohydrates. Meaning, as much as you might want to eat an entire stack, I think you’ll be totally satisfied with just two 🙂
And not only satisfied, but also satiated and fueled. These babies will provide long-lasting energy all day long, you won’t have that massive sugar crash and they’ll keep you full.
Which is why I highly recommend that you whip up a big batch and freeze your leftovers for quick brekkies during the week!
For reheating, I like to pop them in the toaster so they get crispy on the outside. And then I spread them with some creamy peanut butter and top them with either sliced banana or apple and HOLY YUM!
Seriously, like the best breakfast. AND totally portable too. Since they’re crispy, it’s almost like you’re eating a slice of toast but instead of toast it’s a pancake. That tastes like carrot cake.
Can’t. Beat. That. BOOM.
And like many of my other recipes, I want to give you a few options to change things up!
- Not feeling carrot cake? Try adding in grated zucchini or apples instead! (just make sure to squeeze the excess liquid out)
- Don’t want oil or syrup? I *think* you could remove those and add in 1/4 cup of mashed banana and maybe a tablespoon more milk
- Don’t care about them being vegan? Use regular cow’s milk and chicken eggs.
- Need topping inspiration? Sliced banana, chopped walnuts, sliced almonds, shredded coconut, honey, coconut whip, vanilla yogurt, or whatever else you ❤️
The possibilities with these beauties are truly endless! Hope you add them into your morning routine because I think you’re going to LOVE them!
Healthy Carrot Cake Pancakes
- 2 flax eggs (or chicken eggs)
- 1 cup quinoa flour (I like to toast mine)
- 1/2 cup almond flour
- 1/4 cup rolled oats
- 2 tablespoons coconut flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 1 1/2 cup non-dairy milk
- 3 tablespoons almond oil (or other light flavored oil)
- 1 tablespoon maple syrup
- 1 cup shredded carrots, preferably freshly grated
- Preheat a griddle over medium heat.
- If using flax egg, whisk together the 2 tablespoons flaxseed meal and 6 tablespoons water and set aside to gel.
- In a large mixing bowl, whisk together the flours, baking powder and salt.
- Beat together the flax eggs, milk, oil and syrup then pour into the dry and mix until a smooth batter forms. Fold in the carrots.
- Lightly grease your griddle with nonstick cooking spray or coconut oil. Ladle ¼ cup of batter onto the griddle and repeat until you have filled your pan. Cook the pancakes until small bubbles begin to form around the edges, about 2 – 3 minutes. Flip and cook for another 1 – 2 minutes longer until the other sides are golden brown. Repeat until no batter remains.
- Serve warm with your desired toppings and pure maple syrup.
|Amount Per Serving||As Served|
|Calories 143kcal Calories from fat 74|
|% Daily Value|
|Total Fat 8g||12%|
|Saturated Fat 1g||5%|
|Dietary Fiber 2g||8%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g||80g|
|Sat Fat||Less than||25g||80g|
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