These Healthy Carrot Cake Pancakes have all the delicious flavor of carrot cake in the form of a fluffy and easy to make pancake! They’re made with a few simple real food ingredients like, fresh carrots and oatmeal, and come together right in the blender. These delicious pancakes are perfect for a quick, healthy, and filling breakfast that everyone will enjoy!
Perfectly Fluffy Carrot Cake Pancakes
Carrot cake in the form of a pancake! What could be better?
If you are a carrot cake lover, or even if you aren’t, you will love these pancakes. They have all the delicious flavor of a delicious slice of carrot cake in the form of a fluffy and easy to make pancake that will take you just a few minutes to whip up.
These pancakes are made with a few simple real food ingredients. Fresh carrots, Greek yogurt, warm spices, orange zest, and whole grain oats, all and come together right in the blender.
These delicious pancakes are perfect for a quick, healthy, and filling breakfast that everyone will love.
Gluten Free Rolled Oats: Instead of traditional flour, these pancakes use old-fashioned oats as the base. If you have gluten sensitivity or allergy be sure to grab certified gluten-free rolled oats.
Plain Greek yogurt: this helps to ensure that the pancakes are tender and also adds an additional punch of protein to the pancakes.
Unsweetened Applesauce: the flavor of the applesauce and spices works really well together. Be sure to use unsweetened applesauce so your pancakes do not turn out to be too sweet.
Eggs: to help bind everything together.
Almond Milk: this recipe calls for almond milk but you can feel free to use any milk that you prefer.
Vanilla Extract: a must have in any good pancake recipe.
Spices: to achieve that delicious carrot cake flavor, this recipe uses a combination of ground cinnamon, ginger, and nutmeg.
Baking Powder: this gives the pancakes a little “lift” and helps them to be nice and fluffy.
Orange Zest: this may seem like an unconventional ingredient in these pancakes but trust me, it works! The flavor of fresh orange zest in combination with the other spices really helps to take these pancakes to the next level.
Maple Syrup: the flavor of the maple syrup goes well with the all of the other ingredients in the pancakes. You could also use honey if you prefer.
Finely Shredded Carrot: for the best results you will need to finely shred your carrots using a box grater. I like to use the finest option available. If you use bagged pre-shredded carrots they will likely be too thick and crunchy for these pancakes.
Chopped Walnuts: this an optional ingredient but if you like the flavor of walnuts in your carrot cake then go ahead and add them in!
How to Make Carrot Cake Pancakes
Step One: Add all of the ingredients, except the shredded carrots and walnuts, to a high-powered blender and blend on high until completely smooth.
Step Two: Next, add the shredded carrots and walnuts to the batter and gently fold them in until well combined. Allow the batter to rest while you heat your griddle.
Step Three: Next, heat a large nonstick skillet or griddle over low to medium heat. Once the pan is hot, add in a little oil or ghee.
Step Four: Next, pour around ⅓ a cup of pancake batter onto the skillet and cook on the first side until the edges of the pancakes are set and bubbles begin to form throughout the batter, around 2-3 minutes.
Step Five: Flip the pancakes and cook on the second side for another 2-3 minutes or until golden brown. Repeat the process until all of the batter has been used.
Step Six: Serve the pancakes warm with plenty of maple syrup and even whipped cream if you like.
How to Keep Your Pancakes Warm
One of the tricky things about making pancakes is figuring out how to keep the cooked pancakes warm while you are making a fresh batch.
The trick to keeping all your already cooked pancakes warm while you are cooking the rest of the batter is to use your oven!
Before making your pancakes, preheat your oven to 200 degrees Fahrenheit. When one batch of pancakes is done cooking, transfer them to an oven safe dish and place them in the preheated oven to keep warm while you prepare the rest of the batter.
These carrot cake pancakes are delicious with just a little maple syrup drizzled on top but, if you would like to add a little extra topping, here are a few ideas.
- a drizzle of almond or cashew butter
- a dollop of whipped cream
- an extra sprinkle of orange zest and powdered sugar
- finely chopped walnuts and shredded carrots
How to Freeze and Reheat Pancakes
The recipe for these carrot cake pancakes makes around nine pancakes total. If you are worried about not being able to eat a full batch in one morning, you can easily freeze any leftover pancakes and reheat them for breakfast later.
How to freeze pancakes:
- Let the fully cooked pancakes come to a complete cool first. You don’t want to place hot pancakes into a cold freezer.
- Once your pancakes are completely cool, layer the pancakes between wax or parchment paper. This helps the pancakes from sticking together and makes it easier for you to remove individual pancakes from the freezer.
- Transfer the layered pancakes to a freezer safe storage bag or container. If you are using a freezer safe bag, try to remove as much air as you can from the bag. The pancakes should be good for up to two months in the freezer.
How to reheat your pancakes:
- Reheat in the oven. You can wrap the pancakes in a sheet of foil and place them in the oven at 350 degrees for around ten minutes or until they are completely warmed through.
- Reheat in the microwave. If you are short on time, you can use the microwave to reheat your pancakes! Place the pancakes onto a microwave safe plate in a single layer. Next, place the frozen pancakes into your microwave and reheat for thirty seconds at a time until they completely warmed through.
Tips and Tricks for the Best Carrot Cake Pancakes
- Blend the pancake batter until it is completely smooth before adding in the shredded carrots and nuts for the best results. Depending on the strength of your blender this could take thirty seconds to a minute. If you need to, you can add an extra splash almond milk to help the batter blend more smoothly.
- If your pancake batter is a bit thick and doesn’t spread out naturally onto your skillet or griddle, that’s ok! Just use the back of a spoon to spread the batter out a bit in the pan. This will help the pancakes not to be too thick and cook more quickly.
- Cook these pancakes on low to medium-low heat to ensure that the inside is cooked through fully without the outside being burnt. Pancakes take a little patience so do not crank up the heat to high. Low and slow is the way to go for perfectly fluffy pancakes.
I hope you give these Healthy Carrot Cake Pancakes a try! They are so easy to make and perfect to meal prep in advance.
If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Casey Colodny / THE MINDFUL HAPA
- 1 1/2 cup gluten free rolled oats
- 1/2 cup plain Greek yogurt
- 1/4 cup unsweetened applesauce
- 2 eggs
- ½ cup almond milk
- 1/2 tablespoon vanilla extract
- 1/2 tablespoon ground cinnamon
- 1/4 teaspoon ground ginger
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1/2 tablespoon orange zest
- ¼ cup maple syrup
- 1 cup finely shredded carrot (shred with a box or cheese grater)
- 1/4 cup chopped walnuts
- Avocado oil or ghee for frying
- Add all of the ingredients, except the shredded carrots and walnuts, to a high-powered blender and blend on high until completely smooth.
- Add the shredded carrots and walnuts to the batter and gently stir until well combined. Allow the batter to rest while you heat your griddle.
- Next, heat a large nonstick skillet or griddle over low to medium heat. Once the pan is hot, add a little oil or ghee.
- Next, pour around ⅓ a cup of pancake batter onto the skillet and cook on the first side until the edges of the pancakes are set and bubbles begin to form throughout the batter, around 2-3 minutes.
- Flip the pancakes and cook on the second side for another 2-3 minutes or until golden brown. Repeat the process until all of the batter has been used.
- Serve the pancakes warm with plenty of maple syrup and even whipped cream if you like.
Keywords: carrot cake pancakes, carrot cake, healthy carrot cake pancakes, healthy carrot cake, gluten free carrot cake pancakes, gluten free pancakes
Leave a comment
I made these for our Easter weekend brunch and they were a hit! Planning to make again soon!
Yay! so glad you loved them, Casey!
These were delicious! I think I may try adding some raisins with the nuts and carrots next time. I ate mine with a bit of whipped cream along with the maple syrup like you recommended and it was scrumptious! Thanks for all the great recipes you put out there Ahlea! I just discovered your site a few months ago and I have really enjoyed every recipe I’ve tried so far!
I’m so glad you loved them, Kendra! The addition of the raisins sounds wonderful. I’m so happy you have been loving all the recipes!
Delicious pancakes! I added a banana and pineapple tidbits to make it like the flavors of a hummingbird cake. A big hit!
That sounds delicious, Bonnie! I’m so glad you enjoyed the recipe!
I really liked these, never had anything like them. The blended oats made for pancakes that were so light and not heavy and dense like traditional pancakes. I had also never used the blender like this but it was perfect and fun to pour the mix out of. Thank you Ashley.
I’m so glad you loved the recipe, Allison!
These were so yummy! I wanted to make them as soon as they were posted, but waited until Easter. I might’ve made a little cream cheese frosting to put on top… would definitely recommend that if you’re looking for a treat! They are just as good without 🙂
Sounds delicious, Megan! I’m so glad you loved them!
Wow! These were so good! The banana pancakes are our favorite so I was so excited to try these too. The flavor balance is just perfect and I love it’s a healthy way to eat carrot cake for breakfast. So yummy—can’t wait to make these again!
I’m so glad you loved them, Jordan!
I just got back from the grocery store and saw this recipe! I have everything except the Greek yogurt. Can I swap that out with something else? I know sour cream is the usual swap, but I don’t have that either.
Hi, Simone! You could try using extra applesauce!