Gluten and Dairy Free Carrot Cake Pancakes

by Brittany on September 12, 2010

Posted September 12, 2010 by Brittany
These DELICIOUS Gluten/Dairy/Soy Free Pancakes are dessert for Breakfast!

  • Prep Time :
    10 min
  • Cook Time :
    25 min
  • Ready Time :
    35 min


12 pieces


  • 1 1/2 cups Bisquick Gluten Free Baking Mix
  • 1/4 cup toasted chopped Walnuts
  • 2 teaspoons Baking Powder
  • 1 1/2 teaspoons Cinnamon
  • 1/2 teaspoon Freshly Grated Nutmeg
  • 1/2 teaspoon Ground Ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon Salt
  • 1/4 cup Sucanat Sugar (Or Brown Sugar)
  • 3/4 cup Almond, Rice or Coconut Milk
  • 1 tablespoon Apple Cider Vinegar
  • 1 tablespoon Walnut Oil (any other oil will work as well)
  • 2 teaspoons Vanilla Extract
  • 3 Eggs- gently beaten
  • 2 cups Finely Grated Carrot


These Pancakes were FUN to make. I tried them with 2 different flour mixes and had Better success with the Bisquick gluten free baking mix.  Now.. I must be honest with you- the use of carrots in this recipe is of course a healthy choice- But the Bisquick baking mix is made of white rice flour . I typically do NOT promote the use of anything heavily refined. .  I’ll be working on this recipe further to create an easy to use brown rice flour mix to up the healthy factor. Stay Posted!!

  1. In a Large bowl combine the flour mix, toasted walnuts, baking powder, spices,sugar,and shredded carrots. Mix well.
  2. In a separate smaller bowl combine the Walnut Oil, Milk of choice, Vinegar, Eggs and whisk together.
  3. Pour the Wet ingredients into the dry and mix.
  4. Heat a non-stick pan with non-stick spray or light oil. Pour pancakes one by one- cook low and slow! In other words cook over a medium Low heat and give them a little extra time to do their thing. I typically flip them once I see they have bubbled a fair amount. Do not make these pancakes too large as they are not as sturdy (Unless of course you are an expert pancake flipper) depending on your heat level- these pancakes take around 5 minutes to fully cook.
  5. Cover and keep warm until serving.

Serve these pancakes with Maple Syrup or do what I did. Mix some Molasses and Melted Earth Balance Butter with a little cinnamon into a serving dish. Drizzle mixture onto warm pancakes.

{ 2 comments… read them below or add one }

renee March 9, 2013 at 9:32 pm

wondering if i can sub reg milk or even buttermilk in this recipee?


Brittany March 9, 2013 at 9:37 pm

Sure! Go for it.


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