Gluten-Free Carrot Cake Sheet Pan Pancakes
Gluten-Free Carrot Cake Sheet Pan Pancakes: A Healthy Breakfast Twist
If you're looking for a healthy, high-protein breakfast option that's packed with fiber, these Gluten-Free Carrot Cake Sheet Pan Pancakes are perfect for you! Made with wholesome ingredients like oats, almond flour, and cottage cheese or Greek yogurt, this recipe is a great way to enjoy all the flavors of carrot cake while keeping it light and nutritious. Plus, it's gluten-free and easy to prepare in a sheet pan, making it an ideal meal for a crowd or meal prep.
Enjoy!
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SiLLibake
Gluten-free Carrot Cake Sheet Pan Pancakes
This gluten-free carrot cake pancake recipe offers a balance of protein, fiber, and healthy fats, making it a nutritious breakfast option.
Why You'll Love This Recipe:
Gluten-Free: Made with rolled oats (or oat flour) and almond flour, this recipe is naturally gluten-free.
High in Protein and Fiber: Low-fat cottage cheese (or Greek yogurt), flaxseed, and eggs provide a protein boost, while oats and carrots add fiber.
Easy Sheet Pan Preparation: No flipping pancakes here! Just pour the batter into a sheet pan and bake.
Perfect for Meal Prep: These pancakes store well, so you can make them ahead for a quick breakfast throughout the week.
Naturally Sweetened: With a touch of maple syrup, shredded coconut, and optional raisins, you get natural sweetness without the sugar overload.
Ingredients You'll Need:
Rolled Oats or Oat Flour: Provides a gluten-free base rich in fiber and nutrients. You can use either rolled oats or blend them into flour.
Almond Flour: Adds a mild nutty flavor and healthy fats.
Ground Flaxseed: A great source of fiber and omega-3s.
Cottage Cheese or Greek Yogurt: For protein and creaminess. Both options work depending on your preference.
Grated Carrots: The star ingredient for that classic carrot cake flavor and texture.
Optional Add-ins: Chopped nuts, shredded coconut, and raisins add texture and natural sweetness, but you can customize these based on your taste.
Gluten-Free Carrot Cake Sheet Pan Pancakes
Prep Time: 5-10 min
Cook Time: 10-12 min
Serving: 12
RECIPE:
Gluten-Free Carrot Cake Sheet Pan Pancakes
Start your day off right with these delicious gluten-free carrot cake pancakes, made easy in a sheet pan! Moist, flavorful, these pancakes are a game-changer for breakfast or brunch. Perfect for those with gluten intolerance or sensitivity, these pancakes are a tasty and convenient alternative to traditional pancakes.
Ingredients:
1 ¼ cup rolled oats (or 1 cup oat flour)
1 cup almond flour
2 tbsp ground flaxseed
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 ½ tsp ground cinnamon
¼ tsp ground ginger (optional)
2 tbsp pure maple syrup
1 ½ cup low-fat cottage cheese (or Greek yogurt)
1/2 cup unsweetened soy milk or unsweetened almond milk
3 large eggs
1 tsp vanilla extract
2 tbsp melted butter (or substitute with coconut oil or olive oil)
1 ½ cups grated carrots
1/3 cup chopped walnuts or pecans (optional, for added texture)
1/4 cup shredded coconut (optional)
1/4 cup raisins (optional, for natural sweetness)
Directions:
Preheat the Oven: Start by preheating your oven to 350°F. Spread the pecans or walnuts on a baking sheet and toast for 8-10 minutes until golden and fragrant. Once cooled, chop them finely.
Increase Oven Temperature: Set your oven to 425°F and grease a 13x18-inch sheet pan.
Prepare the Batter: In a blender, combine all wet ingredients (cottage cheese, milk, eggs, vanilla, and butter/oil) with the dry ingredients (rolled oats or oat flour, almond flour, flaxseed, baking powder, baking soda, salt, cinnamon, ginger, and maple syrup). Blend until smooth, scraping down the sides as necessary.
Add Carrots and Nuts: Stir in the grated carrots, toasted nuts, and any optional add-ins like shredded coconut or raisins with a spatula.
Spread the Batter: Pour the batter onto the prepared sheet pan, spreading it evenly across the surface with a spatula.
Bake: Bake for 10-12 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
Cool and Serve: Let the pancake cool for a few minutes before cutting it into squares. Serve warm, drizzled with extra maple syrup, or topped with a dollop of Greek yogurt mixed with cinnamon and maple syrup for a carrot cake pancake "icing."
Storing Pancakes: Ensure they are completely cooled before storing them in your fridge for up to a week. Store in freezer for up to 3 months.
Nutrition
Gluten-Free Carrot Cake Sheet Pan Pancakes: 12 Servings
Nutrition (Approximate): 1 serving
Calories: 181 kcal | Protein: 8.4 g | Carbohydrates: 12.6 g | Fat: 11.6 g | Fiber: 2.7 g
