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+ servings

Healthy Chickpea Flour Carrot Cake Pancakes

Author: Nicole Modic of @KALEJUNKIE

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
SERVES 4 people
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Listen up, friends! My Chickpea Flour Carrot Cake Pancakes have landed, and if you like THICK pancakes - you know, pancakes with substance, these are for you! Now, my feelings won't be hurt in the least if you like those thin, airy pancakes, but for me - I need food to also serve as fuel. Food that not only tastes amazing, but that fills me up and provides sustenance, so that I am not hungry within an hour of eating. These pancakes are gluten-free, grain-free, vegan, and so incredible delicious, and I guarantee will be a Spring favorite for years to come!

Ingredients

  • 1 cup chickpea flour
  • 1/4 cup coconut sugar or maple syrup
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 3/4 teaspoon sea salt
  • 3/4 cup finely grated carrots
  • 1/2 cup raisins
  • 1/2 cup water plus more as needed

Instructions

  • In a medium bowl, mix together the chickpea flour, coconut sugar, baking powder, cinnamon, ginger, and salt.
  • Add the shredded carrots, raisins, and water. Mix together and allow the batter to thicken for a few minutes. If it is too thick, add a few tablespoons of water.
  • Heat a pan on the stove over low-medium heat. Spray the skillet very well with non-stick spray/butter/oil.
  • I recommend not making more than two pancakes at a time, so that the pancakes have space in the pan and it is easier to flip. Once the pancakes begin to bubble (after about 2 min), flip to the other side, cook for another 2 min or so and transfer to a plate.
  • Repeat the process until all of the batter is used. Note, you might have to turn the heat to low, if you notice that the pancakes are cooking too quickly/getting too hot.
  • Top with toppings of choice and enjoy!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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