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- เผยแพร่เมื่อ 16 ต.ค. 2024
- Did you know you can make delicious gluten-free Carrot Cake pancakes all in one sheet pan? Imagine the ease and flavor!
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. In this video, we'll show you how to make a batch of these scrumptious carrot cake sheet pan pancakes in just one simple step - baking them in a sheet pan! So why wait? Get ready to indulge in a gluten-free breakfast treat that's sure to become a new favorite.
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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
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 (forgot to mention on video)
• 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 or combination of the two)
• 1/2 cup unsweetened soy milk or unsweetened almond milk (any milk)
• 3 large eggs
• 1 tsp vanilla extract (optional )
• 2 tbsp melted butter (or substitute with coconut oil or olive oil)
• 1 ½ cups grated carrots
• 1/3 cup chopped walnuts or pecans, toasted (optional, for added texture)
• 1/4 cup shredded coconut (optional)
• 1/4 cup raisins (optional, for natural sweetness)
Instructions:
1. Preheat the oven: 350°F, add your pecans to a baking sheet and toast them until golden, 8-10 min. Remove from the oven and finely chop the nuts once cooled.
2. Now, set your oven to 425°F. Grease a 13x18-inch sheet pan
3. In a blender add all your wet ingredients first, then your dry ingredients. Do not add your grated carrots or pecans yet.
4. Blend on high until the mixture is smooth, don’t forget to scrape down the sides.
5. Once it’s blended, add your grated carrots and toasted pecans (and raisins, if using) and stir them with a spatula or spoon until well incorporated.
6. Pour the batter onto the prepared sheet pan, spreading it evenly in a thin layer from corner to corner with a spatula.
7. Bake: Bake for 10-12 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
8. Cool and serve: Allow the pancake to cool slightly before cutting into squares. Serve warm or at room temperature. You can drizzle with extra maple syrup or top with a dollop of Greek yogurt with cinnamon and maple syrup for a carrot cake pancake icing.
9. Store in the fridge for up to 1 week or freeze slices for up to 3 months
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#pancakerecipe #glutenfreebaking #breakfastmealprep #carrotcake
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