Friday, March 29, 2013

Almond Flour Carrot Cake Pancakes with Maple Cream Cheese Drizzle

Happy Easter Everyone!
My name is Erin Collins and I blog about gluten-free food over at I am a wife, mother, runner, incurable chocoholic, and lover of all things food. I am excited to be sharing a spring recipe with you today here on Dee Dee's blog. A lot of times when people hear gluten-free, they want to run for the door! And I don't blame them. I didn't really understand what gluten-free eating was all about until I found I had celiac disease. Now I (obviously) have to eat gluten-free, but refuse to live a life culinary deprivation because of it. I quickly learned that most real food is naturally gluten-free. There are so many delicious options out there! Almond flour is one of my favorite gluten-free ingredients. People have been baking with almond flour for centuries (think macaroons, nougat, almond horns, etc.), and it is a wonderfully healthy ingredient. Almond flour is high in protein, low in carbohydrates, and full of good fats. I love making cookies, cakes, muffins, and pancakes with almond flour. That brings us to today's recipe for Almond Flour Carrot Cake Pancakes. I love making special breakfasts for different holidays, and these are perfect for Easter. These pancakes are amazing smothered in a maple cream cheese drizzle. It really does feel like you are eating carrot cake for breakfast! I guess you can feel a little better about having a cream cheese topping for breakfast when you're eating low carb pancakes filled with some vegetables. Right? ;) I know we will be enjoying these over at our house on Easter Sunday. I hope you enjoy them too! Thanks for having me Dee Dee!

Almond Flour Carrot Cake Pancakes (Gluten-Free)
makes 10-12 pancakes

1 1/2 cups blanched almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3 eggs
1 teaspoon vanilla
1/3 cup coconut milk (any milk will work here)
1/4 cup honey
1/2 cup finely shredded carrots
1/3 cup finely chopped walnuts (optional)

1. Combine the almond flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a large bowl. In another bowl beat together the eggs, vanilla, coconut milk, and honey with a fork or whisk. Add the wet ingredients to the dry and stir until well-combined. The batter will be thicker than normal pancakes. Stir in the carrots and walnuts.

2. Heat 2 tablespoons of coconut oil (or butter) in a large non-stick skillet or griddle over medium heat. Drop about 2-tablespoon-sized mounds into the pan. You may have to smooth the pancake flat a little bit. Cook over medium to low heat until brown on both sides, about 2-3 minutes per side. (Note: Almond flour has a tendency to burn so make sure your heat isn't too high!)

3. Serve warm smothered with the maple cream cheese topping if desired.

Maple Cream Cheese Drizzle

4 ounces of cream cheese, softened
1/4 cup maple syrup
1/2 teaspoon vanilla extract

Combine all ingredients with a hand or stand mixer until smooth and fluffy.  Enjoy!


  1. They look delicious!

  2. And their gluten free. Awesome!


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