Carrot Pancakes with Maple Cashew Cream

Bright, colorful and full of veggies, gluten free carrot pancakes with maple cashew cream are ready for weekend brunch. Meal prep a batch for sandwich bread or a quick breakfast stack.

recipe originally published March 1, 2011

TABLE OF CONTENTS - Jump to any section:

1. 1. Why you'll love carrots in pancakes
   2. About these pancakes...
   3. A safer method to grating carrots
   4. Raw vs cooked carrots: different benefits
   5. How long do leftover pancakes last?
   6. Jump to recipe: Carrot Pancakes with Maple Cashew Cream

Why you'll love these carrot pancakes

A bright orange stack of carrot pancakes with maple cashew cream is tasty any time of year, and I especially think about these in the spring. Maybe because I am thinking of Easter brunch, and we often serve carrot pancakes alongside this avocado florentine. That smoked paprika hollandaise works on these pancakes, too.

Just like the original spinach pancakes, you can use these veggie rich pancakes as sandwich bread. This carrot pancake recipe by itself does not have any sweetener added, and the flavors are more from the cinnamon, nutmeg, and carrot. If you are planning to use these carrot pancakes to make a savory sandwich, you can omit the cinnamon and nutmeg, although those flavors pair well with savory.

The maple cashew cream is a smooth dreamy cloud of sweetness to top the pancakes. I sometimes thin it out and pour it over, and sometimes leave it thick so its like a fluffy dollop of whipped cream. 

Carrot pancakes also pair very well with pumpkin caramel.

About these pancakes...

There are two ways to make these gluten free carrot pancakes. 

1. Blend the grated carrots with the wet ingredients before stirring into the dry ingredients.
2. Stir the grated carrots with the rest of the wet ingredients into the dry ingredients.

If you choose to blend the wet ingredients, your pancake will be uniform in color with a smoother batter. Please do not blend the entire ingredient list, the pancakes will be gummy. Blend the wet and then stir into the dry ingredients in the mixing bowl.

If you choose to stir the grated carrot as is into the rest of the batter, your pancakes will be rustic looking, with pieces of grated carrot visible. They still cook up normally and taste the same. One less step.

Use a ¼ cup measure to scoop the batter onto the griddle. I always use a ¼ cup measure, and get 14 pancakes every time.

If the batter is too thick, stir in more club soda one tablespoon at a time.

A safer way to grate carrots

I have a few recipes that use grated carrots, like this favorite sesame broccoli salad. Many times while grating carrots, I inevitably nick a knuckle on the grater, YOW.

What do I do to avoid grating my hands? Peel the carrots into ribbons. If you are blending the carrots into the wet ingredients in this pancake recipe, ribbons blend just as well as shreds.

Also, this self sharpening vegetable peeler is my new favorite!

Benefits of carrots, raw vs cooked

Did you know raw and cooked carrots offer different benefits?

Raw carrots are better sources of vitamin c and fiber.

Cooking carrots increases the availability of nutrients like beta carotene (vitamin A) and lycopene, while also decreasing the vitamin c.

Roasting is my favorite way to cook carrots, giving them a deep, caramelized flavor. 

How long do leftover pancakes last?

My rule for maximum flavor and freshness is to enjoy these pancakes within four days. If you are adding these to your meal prep plans to enjoy through the week, refrigerate the extras in a glass container with a tightly fitting lid. 

Did you make these carrot pancakes? 

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Yield: 14 pancakes

Carrot Pancakes with Maple Cashew Cream

Print

Bright, colorful and full of veggies, carrot pancakes with cashew cream are ready for weekend brunch. Meal prep a batch for sandwich bread or a quick breakfast stack.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 20 minutes

Total Time 45 minutes

Ingredients

Maple Cashew Cream

• 1 cup raw cashews
• ¼ cup maple syrup
• 1 teaspoon pure vanilla extract
• ¼ teaspoon sea salt

Carrot Pancake Dry Ingredients

• 1 ¼ cups gluten free rolled oats
• ¾ cup gluten free all purpose flour
• 1 tablespoon ground flax
• 1 ½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon fresh grated nutmeg
• ½ teaspoon sea salt

Carrot Pancake Wet Ingredients

• 1 ½ cups finely grated carrots (1 large / 2 medium size)
• 1 cup club soda
• ½ cup dairy free milk
• 1 tablespoon organic vegetable oil

Instructions

Maple Cashew Cream

1. Soak the cashews in boiling water for 20 minutes.
2. Drain and add a high powered blender jar with ¼ cup maple syrup, vanilla extract, and sea salt.
3. Blend at highest speed until completely smooth.
4. Add water by the tablespoon to thin to a pourable consistency.
5. Set aside to use as pancake topping.

Carrot Pancake Batter

1. Add oats to the jar of a high speed blender and blend to a fine powder.
2. Add oat flour to a mixing bowl. To the same mixing bowl, add the flour, ground flax, baking powder, cinnamon, nutmeg, and salt. Whisk to combine and set aside.
3. Carefully grate carrots on the finest side of your grater.
4. Add the grated carrot to the blender jar, along with the club soda, milk, and oil. Blend at highest speed until smooth.
5. Stir this blender mixture into the bowl of dry ingredients and stir until just combined with no dry spots.
6. Please hand mix the wet ingredients with the dry; do not blend in the blender - the pancakes will be gummy.
7. Let batter sit for a few minutes while you preheat and prepare the griddle.

Griddle pancakes

1. See the "about these pancakes" note about finding your preferred consistency with this pancake batter.
2. Preheat a greased griddle or skillet over medium heat.
3. Add ¼ cup pancake batter to the griddle and use the cup to spread out the batter into a circle, flattening it a bit.
4. Cook 2-3 minutes on each side.
5. Serve immediately with maple cashew cream and maple syrup.

Notes

About these pancakes

There are two ways to make this pancake batter. 

1. Blend the grated carrots with the wet ingredients before stirring into the dry ingredients.
2. Stir the grated carrots with the rest of the wet ingredients into the dry ingredients.

If you choose to blend the wet ingredients, your pancake will be uniform in color with a smoother batter. Please do not blend the entire ingredient list, the batter gets gummy. Blend the wet and then stir into the dry ingredients in the mixing bowl.

If you choose to stir the grated carrot as is into the rest of the batter, your pancakes will be rustic looking, with pieces of grated carrot visible. They still cook up normally and taste the same. One less step.

Use a ¼ cup measure to scoop the batter onto the griddle. I always use a ¼ cup measure, and get 14 pancakes every time.

If the batter is too thick, stir in more club soda one tablespoon at a time.

A safer alternative to grating carrots

I have a few recipes that use grated carrots, like this favorite sesame broccoli salad. Many times while grating carrots, I inevitably nick a knuckle on the grater, YOW. 

What do I do to avoid grating my hands? Peel the carrots into ribbons. If you are blending the carrots into the wet ingredients in this pancake recipe, ribbons blend just as well as shreds.

Also, this self sharpening vegetable peeler is my new favorite!

Benefits of carrots, raw vs cooked

Did you know raw and cooked carrots offer different benefits?

Raw carrots are better sources of vitamin c and fiber.

Cooking carrots increases the availability of nutrients like beta carotene (vitamin A) and lycopene, while also decreasing the vitamin c.

How long do leftover pancakes last?

My rule for maximum flavor and freshness is to enjoy these pancakes within four days. If you are adding these to your meal prep plans to enjoy through the week, refrigerate the extras in a glass container with a tightly fitting lid. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Self Sharpening Vegetable Peeler
• 
  Organic Ground Flax Seeds
• 
  Organic Canola Oil
• 
  Dairy Free Milk
• 
  Bob's Red Mill All Purpose Flour, 1.37 Lb
• 
  Gluten Free Organic Old Fashioned Oats
• 
  Madagascar Bourbon Pure Vanilla Extract
• 
  Organic Maple Syrup
• 
  Organic Raw Cashews

Nutrition Information:

Yield:

3

Serving Size:

4 pancakes
Amount Per Serving: Calories: 243Total Fat: 5gSodium: 354mgCarbohydrates: 29gFiber: 7gSugar: 3gProtein: 6g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.