Gluten Free, Vegan, Refined Sugar Free Carrot Cake Pancakes Recipe

  These pancakes are seriously so yummy, I had to write a blog post about them! Its so hard to find tasty refined sugar free treats. These have maple syrup in them instead of sugar for sweetness which is so lovely!  If you don't eat gluten free feel free to use regular flour, I haven't tried it that way but I'm sure they would be delicious too :) Don't let the long list of ingredients scare you! Its an easy recipe, I promise! I got the base for this recipe from the cook book Isa Does It. I changed a thing or two from the original recipe :)


2 tablespoons almond flour
1 cup vanilla soy milk
1 teaspoon apple cider vinegar
1/4 cup water
1/4 cup maple syrup
2 tablespoons canola oil
1 teaspoon vanilla extract
1 1/4 cup gluten free flour mix
1 teaspoon baking soda
1 teaspoon cream of tarter
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground allspice
1 cup grated carrot
1/2 cup chop pecans

Start by mixing the first 7 ingredients together in a large bowl. Mix the dry ingredients together in a separate bowl. Shred the carrots in a food processor than place them in the food processor and chop them until the are small little crumbles. Chop pecans to desired size. Gently stir the dry ingredients into the wet. Fold carrots and pecans into the patter. Set the batter aside for about 10 minutes to rest. Heat up a pan and spray with cooking spray. Cook the pancakes how you would any normal pancakes.
Serve with raisins, chopped nuts, maple syrup and earth balance butter spread. You are going to fall n into a deep, deep love with these pancakes. I didn't know I could feel so much love for pancakes until I tried these ones :D

These are sooo good! I can't wait to make them again!!!