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!
- 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
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!