Gluten-Free Carrot Cake Pancakes

Warm cinnamon, tender carrots, and a hint of maple syrup—these gluten-free carrot cake pancakes bring all the comfort of carrot cake into a fluffy, golden breakfast stack!

Some days, a craving hits, and I don’t always know where it will lead. I’ll stand in the kitchen, turning an ingredient over in my mind, waiting for inspiration to strike. But if you know me, you know there’s nothing impossible in this kitchen. 

Cravings, I’ve learned, are little sparks of creativity, leading me to something unexpected and wonderful. Sometimes, I know exactly what I want before I even step into the kitchen. Other times, I let the ingredients guide me.

This time, it was carrots. Maybe it was the season — Easter just around the corner, market stalls overflowing with bunches of them, their leafy tops still fresh and green. Maybe it was the sight of my kids, curled up on the couch, watching Henry’s World, mesmerized by the idea that a single bite of a carrot could unlock endless possibilities.

Or maybe it was just the way carrots carry a quiet kind of sweetness, softening and deepening in flavor when given time, turning simple dishes into something special.

Whatever the reason, I knew I wanted carrots in a way that felt both comforting and celebratory. A way to bring a little bit of that childhood wonder into our home. So I decided to surprise my kids with something unexpected. Pancakes!

But not just any pancakes. Carrot cake pancakes. Something golden and tender, spiced with cinnamon and nutmeg, and kissed with just enough sweetness to satisfy but still wholesome enough for breakfast.

And, of course, it felt fitting. Easter has always been about renewal, about honoring traditions both old and new. What better way to celebrate than by transforming something humble into something wonderful?

Following Cravings, Finding Home

I’ve followed cravings like this before, and they always seem to lead me home. A craving for pumpkin once had me caramelizing onions low and slow, their golden sweetness melting into spiced pumpkin in a flaky galette.

Other times, nostalgia took over, leading me to the creamy, vanilla-scented embrace of noodle kugel, its layers of custard and cognac-soaked raisins tasting like childhood in every bite.

This time, it was pancakes. Gluten-free and lightly spiced, carrying all the warmth of the classic dessert. A stack of them, golden and tender, ready to be drizzled with maple syrup, topped with something creamy, maybe even a scattering of toasted nuts for a little crunch.

But more than that, they were a reason to gather—my kids at the table, forks poised, eyes bright with the excitement of something homemade and special. A way to turn an ordinary morning into something worth remembering.

If you're looking for other Easter recipes, try my carrot souffle. One year, I also made a Carrot Sheet Cake for my kids, and they loved it. It's all about that gorgeous topping!

Ingredients

• Unsweetened Applesauce - Applesauce keeps these pancakes moist without needing extra oil, making them light but satisfying. I love using it in gluten-free baking, it adds a natural sweetness and subtle fruitiness without overpowering the warm spices. If you don’t have applesauce, mashed banana works too, though it will bring a stronger flavor.
• Eggs -  Essential for binding and structure, especially in a gluten-free recipe. They help create a fluffy texture and hold everything together. If you need a substitute, flax eggs (1 tablespoon ground flax + 2 1⁄2 tablespoons water per egg) work well, though the pancakes will be slightly denser.
• Unsweetened Almond Milk - I use almond milk for its lightness, but any milk—dairy or plant-based ones work. Coconut milk adds richness, while oat milk enhances the natural sweetness of the carrots and dates. If you want to go dairy free make sure to use plant-based milk.
• Honey or Pure Maple Syrup - Just a touch of natural sweetness to enhance the flavors. I usually reach for honey when I want a floral depth, but maple syrup brings a caramel-like richness that pairs beautifully with the spices. For a vegan option, stick with maple syrup.
• Gluten Free Oat Flour- Oat flour keeps the pancakes tender and slightly nutty, without the grittiness of some gluten-free blends. I like to make my own by blending rolled oats—it’s cheaper and gives a fresher flavor. If you need a swap, almond flour adds richness but will make the pancakes more delicate.
• Freshly Shredded Carrots- The star of the recipe. Freshly shredded carrots keep the pancakes moist and naturally sweet. Pre-shredded ones tend to be too dry, so it’s worth grating them yourself.
• Chopped Walnuts or Pecans - A bit of crunch adds contrast to the soft pancakes. Walnuts bring a slight bitterness that complements the sweetness, while pecans add buttery richness. For a nut-free version, use sunflower or pumpkin seeds instead. They still add crunch but with a milder, slightly earthy flavor.
• Olive Oil or Coconut Oil - A little oil in the pan helps crisp the edges while keeping the inside soft. I love using coconut oil for a subtle sweetness, but olive oil works just as well for a more neutral taste.

See the recipe card for full list and exact quantities.

How to Make Healthy Gluten-Free Carrot Cake Pancakes

These easy carrot cake pancakes are soft, lightly spiced, and filled with the warmth of carrot cake, perfect for a cozy breakfast. The process is simple, just a bit of mixing, a short rest to let the batter thicken, and a quick cook on the stovetop. Here's how to make these pancakes:

Mix the Wet Ingredients

In a large bowl, whisk together the applesauce, eggs, almond milk, vanilla extract, and honey until smooth. This step ensures even distribution of flavors and keeps the pancakes tender.

Incorporate the Carrots

Stir in the shredded carrots, making sure they are evenly mixed. Freshly grated carrots release moisture, which keeps the pancakes soft without making them too dense.

Combine the Dry Mix

Add the oat flour, baking powder, cinnamon, nutmeg, and salt to the wet mixture. Gently fold everything together just until no dry streaks remain. Overmixing can make the pancakes tough, so a few lumps are okay.

Add the Mix-Ins & Rest the Batter

Fold in the chopped nuts and dates, ensuring they are well distributed. Let the batter sit for 5 minutes. This allows the oat flour to hydrate and results in a better texture.

Cook the Pancakes Batter

Preheat a non-stick skillet or griddle over medium heat and lightly coat with olive or coconut oil. Pour ¼ cup of batter for each pancake onto the hot surface, spacing them apart. Cook for 2-3 minutes until bubbles appear on top and the edges look set.

Flip & Finish Cooking

Carefully flip each pancake and cook for another 1-2 minutes until golden brown and cooked through. If needed, adjust the heat to prevent burning while ensuring the inside is fully cooked.

Serve & Enjoy

Stack the pancakes high and serve warm. Drizzle with maple syrup, add a dollop of Greek yogurt or plant-based alternative, and sprinkle extra nuts for crunch. Enjoy them fresh for the best texture!

Storage

Once they’ve cooled, I like to stack them in an airtight container, slipping a piece of parchment paper between each one to keep them from sticking. In the fridge, they stay fresh for up to four days, and with a quick reheat in a dry skillet or toaster, they come right back to life, filling the kitchen with that familiar scent of cinnamon and vanilla.

For longer storage, I freeze them in a single layer on a baking sheet before tucking them into a freezer-safe bag. This way, they don’t clump together, and I can pull out just one or two when needed. A quick turn in the toaster or a gentle warm-up in a pan, and suddenly, even a busy weekday morning feels like a slow and cozy Sunday.

What to Serve with this Gluten-Free Carrot Cake Pancakes Recipe

These healthy gluten-free carrot cake pancakes are a cozy breakfast on their own, but if you're in the mood for an extra-special brunch, try them alongside my gluten-free carrot soufflé, a light and airy dish that echoes the natural sweetness of the pancakes while adding a touch of elegance to the table.

For those who love a mix of flavors and textures, my gluten-free Irish boxty makes a savory contrast, balancing the warmth of cinnamon and nutmeg with crisp, golden potato pancakes. If you're craving something extra indulgent, a side of my spelt orange pecan cinnamon buns brings a citrusy, nutty richness that pairs beautifully with the delicate spice of the pancakes.

And, of course, if you love pancakes as much as I do, why not make it a full-on pancake feast? My blueberry sourdough pancakes offer a tangy-sweet complement to the spiced carrot cakes. While my gluten-free pumpkin spice cake makes a perfect dessert to round out the meal. 

Recipe