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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.
Course Brunch
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8
Author Fiona Saluk

Ingredients

  • 1/2 cup white rice flour
  • 1/2 cup brown rice flour
  • 1/3 cup potato starch
  • 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
  • 2 chia eggs can substitute regular eggs
  • 1 1/2 cups grated carrot

Instructions

  1. Whisk together flours, potato starch, sugar, baking powder, baking soda and xanthan gum until combined (about 1 minute)
  2. Add chia eggs, buttermilk, oil, and vanilla and continue to whisk until only a few lumps remain
  3. Heat a large non-stick pan on medium-high heat
  4. Ladle pancake batter onto the pan and cook until top starts to bubble. Flip and cook the opposite side until golden brown.
  5. Serve immediately with preferred topping.