stack of carrot cake pancakes

Healthy Carrot Cake Pancakes with Cream Cheese Frosting

Give your morning a tasty start with Healthy Carrot Cake Pancakes, a delicious breakfast meal featuring carrots, bananas, maple syrup, and even rolled oats!

Prep: 10Cook: 10Total: 20 minutes
Yield 14 pancakes 1x



  • 2 heaping cups rolled oats (certified gluten free if necessary)
  • 1 small ripe banana
  • 1 egg
  • 1 cup almond milk
  • 1 tbsp maple syrup
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp dried ginger
  • 1.5 cups shredded carrots
  • 1/2 cup raisins

Cream Cheese Frosting

  • 1/2 block cream cheese, softened
  • 3 tbsp almond milk
  • 2 tbsp maple syrup
  • 1 tsp vanilla


  1. In a high speed blender, grind oats until flour like consistency, making oat flour.
  2. Add in banana, egg, almond milk, maple syrup, vanilla, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
  3. Blend until well combined but not over blending, stopping to scrape down sides as needed.
  4. Stir in shredded carrots and raisins.
  5. Let batter rest for about 5 minutes to thicken up, you want it to be pretty thick!
  6. Pour 1/3 cup batter onto medium-low skillet that has been greased with butter or non-stick spray.
  7. Flip over once bubbles have formed and bottom is golden brown.
  8. Repeat until all pancakes are made.
  9. Make cream cheese frosting by whisking together cream cheese, almond milk, maple syrup, and vanilla.
  10. Add on top of pancakes while still warm.
Author: ErinCategory: breakfast, gluten-free, dairy-free,Method: stovetopCuisine: americanDiet: Gluten Free