Healthy Carrot Cake Pancakes (Gluten Free)
Carrot cake, meet pancakes. I think you two are going to like each other. Seriously, these pancakes are so good AND they’re good for you. What could be better than a dessert-inspired breakfast?
They’re super easy to make, too. You only need one large bowl to mix all your ingredients in, then cook them and serve! They’re dairy free, gluten free, and perfectly sweetened with just banana and raisins, so they’re also refined sugar free. They’re packed with filling and nutritious ingredients that will leave you feeling full, happy, and ready to tackle whatever is next in your day.
A super heavy breakfast loaded with flour, butter and sugar – while it’s delicious every once in a while – always makes me feel like I need to take a 3 hour nap afterwards. And when I have lots of things on my to-do list, I dread feeling that way! So I created a lighter, healthier version of pancakes that don’t come with any side effects. These pancakes will leave you feeling full and energized without slowing you down the rest of the day. If you ask me, that’s the best kind of breakfast there is!
Healthy Carrot Cake Pancakes (Gluten Free)
Ingredients
- 2 tbsp. coconut oil
- 2 ripe bananas, mashed
- 2 large eggs
- 1 cup old fashioned oats, use certified gluten-free if needed
- ½ cup shredded carrots
- handful raisins
- 1 tsp cinnamon
- ½ tsp nutmeg
Instructions
- In a medium bowl, mash banana. Whisk in the egg, and add all other ingredients. Stir to combine.
- Heat 1 tbsp. coconut oil in a pan over medium heat. Scoop 1/3 cup pancake batter onto pan and cook for 2 minutes each side. Flip carefully!
- Remove from the pan and top with whatever you like. I suggest honey, maple syrup, or cinnamon!
Notes
- Recipe makes about 6 pancakes, depending what size you make them.