Carrot Cake Pancakes – Secret Recipe Club

by angelaskitchen on March 12, 2012


It is time for Secret Recipe Club reveal day!  Woo-hoo!  What is the Secret Recipe Club?  It’s a lot like Secret Santa, but with recipes.  Each month you are assigned a blog.  After selecting a recipe from that bloggers repertoire, you make and post it on reveal day.  It is a great way to find fun recipes and blogs.  I like how it gets me to actually sit down and go through another person’s blog.  Blogs are a lot of work and take time to put together.  Instead of skimming through just the new stuff (as is usually easier when we see a new blog) it is fun to really sit down and go through what else the blog has to offer.  Fun stuff!

This month I was assigned Debbie’s blog Debbie Does Dinner Healthy.  I really enjoyed going through her blog.  The pics are wonderful and the recipes all so delicious sounding.  I had a hard time picking one to try…  Then I noticed she had a BUNCH of pancake recipes on her blog.  She likes breakfast for dinner, just like me!  But which to choose?  She has Apple Pancakes with Cinnamon Syrup, Gingerbread Pancakes, Amish Bread Pancakes, Blueberry Pancakes, Banana Pancakes, Peanut Butter Pancakes, and even a French Silk Pancake Recipe.  But I finally settled on the Carrot Cake Pancake.  Yum!  To make them gluten and dairy free, I started with my regular gluten free pancake recipe and tweaked it using Debbie’s recipe for the spice and carrot proportions.  My family loved these with maple syrup and begged me to make them again!  They are going into our pancake rotation.  🙂  Thanks, Debbie!

Gluten & Dairy Free Carrot Cake Pancakes

Makes about 18 pancakes


2 cups gluten free bean based flour blend (see below)

4 teaspoons baking powder

1 1/2 teaspoons cinnamon

1/2 teaspoon salt

1/2 teaspoon xanthan gum

1/4 teaspoon nutmeg

1/8 teaspoon ground ginger

1/8 teaspoon ground cloves

1 cup unsweetened gluten & dairy free milk substitute (ie: almond, rice, etc.)

2 cups finely grated carrot (about 4 medium carrots)

2 eggs

1/4 cup oil

3 Tablespoons maple syrup or brown sugar

2 teaspoons gluten free vanilla extract


Whisk the dry ingredients together in a bowl.  Mix the wet ingredients together until blended then add to the dry ingredients.  Stir until blended together.  There will still be some lumps, but try not to have too many.  If you want the carrot bits to be even smaller, use and immersion blender to mix the pancake batter.  Cook 2-3 Tablespoons of batter per pancake in a preheated lightly oiled pan as you would regular pancakes, flipping pancake over when there are bubbles on the surface and the bottom is golden brown.  Serve with your favorite topping and enjoy!


Bean Flour Blend (from the “Gluten Free Gourmet,” Bette Hagman)

Mix ahead and use in recipes calling for Gluten-Free Flour Mix:

2 cups Garfava Bean Flour
1 cup Sorghum Flour
3 cups Tapioca Flour/Starch
3 cups Cornstarch or Arrowroot

I find that many recipes which call for a gluten-free flour mix work better using a blend of bean flours combined with other gluten-free flours.   These blends are higher in fiber, protein, and other nutrients, have a great smooth texture, and are more filling and satisfying than blends higher in rice flours.  Bean flours work best with flavorful recipes that compliment and mellow the nut-like, slightly bitter flavor of ground beans.  I have had wonderful results using bean flour blends in cookies, chocolate and spice cake, brownies, quick breads and muffins.

Wondering what everyone else made?  Check out the links below!

{ 10 comments… read them below or add one }

Dan March 12, 2012 at 8:31 am

Hi Angela. The pancakes look great, but I think you’re about three hours early on the reveal!

What a great idea – carrot-cake flavoured pancakes. I might try that with the kids (probably not gfree, but still, inspiration is inspiration).


Debbi Does Dinner Healthy March 12, 2012 at 12:48 pm

So glad you liked them! What’s funny is I have just recently gone gluten free so I’m slowly changing my blog for more gluten free food items. I was JUST thinking that I wanted to re-do many of my pancake recipes for gluten free. I haven’t tried these gluten free yet but I want to with my gluten free flour blend. I’ve been using rice flour, tapioca and potato starch but I like the idea of using the bean flours instead of rice. I’ll have to give your GF mix a try, thanks!


Jeanette March 12, 2012 at 1:14 pm

Love how you made these gluten-free and the idea of eating carrot cake for breakfast in pancake form sure does sound fun!


Jenny @ Savour the Senses March 12, 2012 at 1:24 pm

Wow I hardly ever make pancakes, now I am realizing how badly I am missing out! I am going to have to make some soon! Great being a part of SRC with you. Would love you to stop by and check out my Mango Avocado Salsa from my assigned blogger, Jeanette’s Healthy Living. =)


colleen March 12, 2012 at 5:06 pm

Yum! Cake for breakfast is always a good idea and the pancake/carrot cake combo sounds awesome.


angie March 12, 2012 at 5:25 pm

Mmm these look good. I too love pancakes and this recipes will have to be made! awesome awesome awesome!!


Miz Helen March 12, 2012 at 8:54 pm

These Carrot Cake Pancakes are just beautiful, this is a great recipe that we will really enjoy. It is fun cooking with you at the SRC and have a great week.
Miz Helen


Lisa~~ March 12, 2012 at 10:16 pm

I always love finding delicious allergy safe recipes for my daughter.

If you haven’t already, I’d love for you to check out my Group ‘A’ SRC entry: Broiled Sushi.

Cook Lisa Cook


Danielle March 13, 2012 at 1:03 pm

I love the carrot cake idea. I’m such a sucker for pancakes, at least this would give them a little nutrition!


Betsy March 13, 2012 at 5:40 pm

Genius!!! Great SRC pick! I hope you’ll stop by this month. Its artichoke month, and I’d love if you’d link up your artichoke recipes!


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