If you are craving a breakfast that feels indulgent but actually fuels your body, this Healthy Carrot Cake Pancakes with Cream Cheese Frosting Recipe is everything you need. Packed with wholesome ingredients like rolled oats, ripe bananas, and freshly shredded carrots, these pancakes offer a naturally sweet and satisfying start to your day. The creamy, dairy-free cream cheese frosting adds that classic carrot cake charm without any guilt. Whether you’re aiming to impress brunch guests or just want to treat yourself on a cozy morning, these pancakes are sure to become a beloved staple in your kitchen.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe proves that healthy cooking does not mean complicated ingredients. Each item has a simple but crucial role in delivering wonderful flavor, texture, and nutrition that perfectly mimics the classic carrot cake you love.
- Rolled oats: Ground into oat flour, they provide a gluten-free base that is hearty and nutritious.
- Ripe banana: Naturally sweet and creamy, it boosts the pancake’s moisture and flavor.
- Egg: Acts as a binder to hold all the ingredients together with a fluffy texture.
- Almond milk: A dairy-free choice that keeps the pancakes light and adds a subtle nutty note.
- Maple syrup: Adds a gentle sweetness that complements the spices and carrots.
- Vanilla extract: Brings warmth and depth to the overall flavor profile.
- Baking powder and baking soda: Help the pancakes rise perfectly and become light and fluffy.
- Salt: Essential for balancing sweet flavors and enhancing the spices.
- Cinnamon, nutmeg, dried ginger: Classic carrot cake spices that create a cozy, aromatic pancake.
- Shredded carrots: Add moisture, texture, and vibrant color that define this recipe.
- Raisins: Provide sweet bursts in every bite for a delightful surprise.
- Cream cheese (softened): The star ingredient for the creamy, tangy frosting that makes these pancakes unforgettable.
How to Make Healthy Carrot Cake Pancakes with Cream Cheese Frosting Recipe
Step 1: Prepare the oat flour base
Start by grinding the rolled oats in a high-speed blender until they become a fine flour-like texture. This step is key to achieving a smooth batter and perfectly tender pancakes without any graininess.
Step 2: Combine wet and dry ingredients
Into the oat flour, add the ripe banana, egg, almond milk, maple syrup, vanilla, baking powder, baking soda, salt, and warming spices. Blend everything together just until combined to create a luscious batter—be careful not to overblend, so the texture stays invitingly thick.
Step 3: Stir in carrots and raisins
Gently fold in the shredded carrots and plump raisins. These add beautiful bursts of sweetness and moisture, turning your batter into a true carrot cake pancake masterpiece.
Step 4: Let the batter rest
Allow your batter to sit for about five minutes. This helps it thicken so that the pancakes hold their shape when they hit the skillet.
Step 5: Cook the pancakes
Using a greased non-stick skillet over medium-low heat, pour about 1/3 cup of batter per pancake. Cook until bubbles form on the surface and the edges look set, then gently flip to cook the other side until golden brown. Repeat until you have a stack of fluffy, carrot-packed pancakes.
Step 6: Make the cream cheese frosting
Whisk together softened cream cheese, almond milk, maple syrup, and vanilla extract until smooth and creamy. This dairy-free frosting brings a luscious finish to your pancakes.
Step 7: Serve with cream cheese frosting
Top your warm pancakes generously with the frosting so it melts slightly, creating a rich and tangy topping that’s the heart of this Healthy Carrot Cake Pancakes with Cream Cheese Frosting Recipe.
How to Serve Healthy Carrot Cake Pancakes with Cream Cheese Frosting Recipe
Garnishes
Adding a few simple garnishes can bring these pancakes to a whole new level. Sprinkle chopped walnuts or pecans on top for crunch, or dust with a little extra cinnamon for warmth.
Side Dishes
Pair your stack with fresh seasonal fruit like sliced strawberries or a handful of mixed berries for an extra pop of color and freshness. A dollop of coconut yogurt or Greek yogurt can also complement the cream cheese frosting beautifully.
Creative Ways to Present
Try layering the pancakes with frosting between each one for a mini carrot cake stack. Alternatively, drizzle additional maple syrup and scatter toasted coconut flakes over the top for a tropical twist that still lets the carrot cake flavors shine.
Make Ahead and Storage
Storing Leftovers
Store any leftover pancakes in an airtight container in the refrigerator for up to three days. Keep the frosting separate to prevent the pancakes from becoming soggy.
Freezing
These pancakes freeze wonderfully. Place parchment paper between each pancake to prevent sticking and freeze in a sealed bag for up to two months. The cream cheese frosting is best made fresh but can be frozen separately if needed.
Reheating
Reheat pancakes in a toaster or a warm skillet for a few minutes until heated through. Add fresh cream cheese frosting or a smear of almond butter after warming for that beautiful fresh taste.
FAQs
Can I make this recipe vegan?
Yes! Simply replace the egg with a flax or chia egg (1 tablespoon ground flax or chia seeds with 3 tablespoons water, let sit until gel-like) and ensure your cream cheese alternative is vegan-friendly. The pancakes will still turn out deliciously tender.
Are these pancakes gluten free?
Absolutely! Just be sure to use certified gluten-free rolled oats. This recipe is designed to be naturally gluten free while maintaining great texture and flavor.
Can I use regular milk instead of almond milk?
Of course! Regular dairy milk or any milk alternative will work fine, so feel free to use what you have on hand or prefer taste-wise.
What if I don’t have a high-speed blender?
You can process the oats in a food processor or use pre-made oat flour. The key is a fine oat flour texture to keep the pancakes tender and cohesive.
Is the cream cheese frosting sweet or tangy?
It has a lovely balance of both—a bit of tang from the cream cheese and gentle sweetness from the maple syrup, perfectly complementing the spicy pancakes.
Final Thoughts
This Healthy Carrot Cake Pancakes with Cream Cheese Frosting Recipe is truly a breakfast treasure that brings joy, comfort, and guilt-free indulgence to your mornings. Once you try this vibrant, flavor-packed stack, it might just become your go-to choice for brunch or lazy weekend breakfasts. Give it a whirl and watch how quickly it wins hearts at your table!
Print
Healthy Carrot Cake Pancakes with Cream Cheese Frosting Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 14 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Start your day with these Healthy Carrot Cake Pancakes, a delicious and nutritious breakfast option made with gluten-free rolled oats, ripe banana, shredded carrots, and warming spices. Topped with a light cream cheese frosting made with almond milk and maple syrup, these pancakes bring all the flavors of carrot cake to your morning meal without the guilt.
Ingredients
Pancakes
- 2 heaping cups rolled oats (certified gluten free if necessary)
- 1 small ripe banana
- 1 egg
- 1 cup almond milk
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground dried ginger
- 1.5 cups shredded carrots
- 1/2 cup raisins
Cream Cheese Frosting
- 1/2 block (about 4 oz) cream cheese, softened
- 3 tbsp almond milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Instructions
- Make Oat Flour: Place the rolled oats in a high-speed blender and grind until the oats reach a fine, flour-like consistency.
- Mix Wet and Dry Ingredients: Add the banana, egg, almond milk, maple syrup, vanilla extract, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger to the blender with the oat flour. Blend until well combined, stopping as needed to scrape down the sides to ensure all ingredients are mixed without over blending.
- Add Carrots and Raisins: Transfer the batter to a bowl and fold in the shredded carrots and raisins with a spoon until evenly distributed.
- Rest the Batter: Let the batter rest for about 5 minutes to allow it to thicken, aiming for a thick consistency suitable for spooning onto the skillet.
- Cook Pancakes: Preheat a skillet over medium-low heat and grease lightly with butter or non-stick spray. Pour 1/3 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, then flip carefully and cook the other side until golden brown.
- Repeat: Continue pouring and cooking pancakes until all batter is used, greasing the skillet as needed between batches.
- Prepare Frosting: In a small bowl, whisk together the softened cream cheese, almond milk, maple syrup, and vanilla extract until smooth and creamy.
- Serve: Serve the warm pancakes stacked and topped generously with the cream cheese frosting. Enjoy immediately for best flavor and texture.
Notes
- For a vegan version, substitute the egg with a flax or chia egg and use vegan cream cheese.
- Ensure oats are certified gluten-free if you need a strict gluten-free diet.
- Letting the batter rest helps it thicken and yields fluffier pancakes.
- Adjust sweetness by increasing or reducing maple syrup according to your taste.
- You can add chopped nuts for extra crunch if desired.
