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Carrot Cake Pancakes (Gluten-Free)
A healthy version of classic brunch pancakes, gluten-free and with a healthy dose of carrots.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8
Author Fiona Saluk
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1/2
cup
white rice flour
-
1/2
cup
brown rice flour
-
1/3
cup
potato starch
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3
tbsp
tapioca flour
-
2
tbsp
coconut sugar
-
1 1/2
tsp
baking powder
GF
-
1/2
tsp
xanthan gum
-
1/2
tsp
baking soda
-
3
tbsp
coconut oil
-
1/2
tsp
vanilla extract
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2
chia eggs
can substitute regular eggs
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1 1/2
cups
grated carrot
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Whisk together flours, potato starch, sugar, baking powder, baking soda and xanthan gum until combined (about 1 minute)
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Add chia eggs, buttermilk, oil, and vanilla and continue to whisk until only a few lumps remain
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Heat a large non-stick pan on medium-high heat
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Ladle pancake batter onto the pan and cook until top starts to bubble. Flip and cook the opposite side until golden brown.
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Serve immediately with preferred topping.