If you’re craving a breakfast that feels both indulgent and wholesome, look no further than this delightful Apple Carrot Pancakes (Gluten-Free & Low-Carb) Recipe. These pancakes bring together the natural sweetness of grated apple and carrot, warmed by cozy cinnamon and a hint of raw cacao, all without the gluten or carb overload typical of traditional pancakes. Perfectly fluffy, subtly sweet, and packed with fresh ingredients, this recipe is a game-changer for those seeking a nourishing start to the day without sacrificing flavor or texture.
Ingredients You’ll Need
This recipe keeps things wonderfully simple while relying on essential, fresh ingredients that truly shine in every bite. Each component plays a unique role—from the eggs providing structure, the grated apple and carrot adding moisture and natural sweetness, to the spices that infuse warmth and depth.
- 6 eggs: The key binding and fluffiness agents for your pancakes.
- 1 medium apple (grated, remove juice): Adds natural sweetness and moisture, so be sure to squeeze out excess juice to avoid soggy batter.
- 2 big carrots (grated): Bring a subtle earthiness and vibrant color to brighten your plate.
- 1 tbsp raw cacao powder: Adds a hint of rich, chocolatey depth that pairs beautifully with the spices.
- 1 big tsp cinnamon powder: Infuses warm, comforting flavor that feels like a cozy hug in pancake form.
- 1/2 tsp vanilla powder: Enhances the sweetness and adds a lovely aromatic touch.
- 3 tsp coconut sugar: A low-glycemic sweetener that complements the fruit without overpowering.
- 4-5 tsp butter (for cooking, or coconut oil): Essential for greasing the skillet and giving pancakes a golden, crispy edge.
How to Make Apple Carrot Pancakes (Gluten-Free & Low-Carb) Recipe
Step 1: Prepare Your Fresh Ingredients
Start by washing and finely grating the carrots and apple. This part is so rewarding since the fresh veggies lend amazing texture and brightness to the pancakes. Just be sure to gently press out any excess juice from the grated apple because too much liquid can make the batter runny and tricky to cook.
Step 2: Combine the Batter
In a medium mixing bowl, crack the eggs and add your spices, coconut sugar, and the grated apple and carrots. Whisk everything together slowly but thoroughly. You’ll notice the batter thickens nicely as all these ingredients come together, promising fluffy and flavorful pancakes.
Step 3: Heat and Grease Your Skillet
Place your skillet over low to medium heat and add about half a teaspoon of butter or coconut oil. This step is crucial to prevent sticking and achieve that perfect golden crust every time. A well-greased pan is the secret to pancakes that flip easily and look restaurant-worthy.
Step 4: Cook the Pancakes
Using a medium-sized ladle, pour the batter into the skillet, shaping small rounds. Cook on low heat until the edges start to firm up and the bottom turns a delightful light brown. Then carefully flip your pancake with a silicone spatula to cook the other side. This gentle cooking method keeps them tender inside but beautifully crisp outside.
Step 5: Repeat and Stack
Once each pancake is cooked, transfer it to a warmed plate and continue the process with the remaining batter, greasing the skillet as needed. By stacking them up, you help keep them warm and ready to serve as soon as your last pancake is perfect.
How to Serve Apple Carrot Pancakes (Gluten-Free & Low-Carb) Recipe
Garnishes
To elevate these Apple Carrot Pancakes (Gluten-Free & Low-Carb) Recipe even more, top them with a dollop of Greek yogurt or a splash of almond butter for creamy richness. Fresh berries, a sprinkle of chopped nuts, or a light drizzle of pure maple syrup add pops of flavor and texture that complement the mild sweetness beautifully.
Side Dishes
Serving these pancakes alongside a fresh fruit salad or a simple green smoothie can round out your breakfast with extra nutrition and vibrant colors. For a savory contrast, a side of smoked turkey or a handful of sautéed greens works surprisingly well, balancing the naturally sweet earthiness of the pancakes.
Creative Ways to Present
Try stacking the pancakes into mini towers layered with thin slices of apple and carrot or swirl in a smear of your favorite nut butter between layers for a fun twist. You can also sprinkle cinnamon sugar on top and finish with a dusting of raw cacao powder to make your presentation irresistibly inviting.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover Apple Carrot Pancakes (Gluten-Free & Low-Carb) Recipe in an airtight container and store them in the refrigerator. They’ll stay fresh for up to three days, making them perfect for quick breakfasts or snacks on busy mornings.
Freezing
If you want to keep them longer, freezing is your best friend. Lay the pancakes in a single layer on a baking sheet and freeze until solid before transferring to a freezer-safe bag. This method prevents sticking so you can easily grab a few at a time for a quick, healthy treat.
Reheating
For reheating, gently warm the pancakes in a skillet over low heat or pop them in the toaster if you want a slightly crispier edge. Microwave works too, but the skillet method preserves their texture best and brings back that just-cooked sweetness and aroma.
FAQs
Can I substitute the raw cacao powder?
Absolutely! If you prefer a milder flavor, you can use cocoa powder or omit it altogether for a more neutral taste. The pancakes are delicious either way, with or without the chocolatey notes.
What if I don’t have coconut sugar?
You can swap in brown sugar, maple syrup, or even a low-carb sweetener like erythritol depending on your dietary preferences. Just adjust the amount slightly if needed to balance sweetness.
Will these pancakes hold together without gluten?
Yes, the eggs provide excellent binding power, so there’s no need for any flour or additional binders. Just be sure to drain the apple juice well to keep the batter at the right consistency.
Can I make this recipe vegan?
This recipe relies on eggs to bind and create fluffiness, so a direct vegan substitution isn’t straightforward. However, using flax eggs or other egg replacers with added baking powder might work if you’re willing to experiment.
How do I prevent the pancakes from burning?
Cooking on low heat and using a well-greased skillet are the best ways to avoid burning. Patience is key here, letting each side cook slowly for a perfect golden crust without rushing.
Final Thoughts
This Apple Carrot Pancakes (Gluten-Free & Low-Carb) Recipe has quickly become a treasured favorite of mine, and I just know you’ll love it too. The blend of fresh, wholesome ingredients creates a pancake that’s comforting yet nutritious, simple but full of character. Give it a try—you might just find your new go-to breakfast that feels like a warm hug on a plate every morning!
Print
Apple Carrot Pancakes (Gluten-Free & Low-Carb) Recipe
- Total Time: 30 minutes
- Yield: 9 servings
- Diet: Gluten Free
Description
These Apple Carrot Pancakes are a delicious and healthy gluten-free, low-carb breakfast option. Packed with grated apple and carrot, flavored with cinnamon and a hint of raw cacao, these pancakes are lightly sweetened with coconut sugar and cooked to golden perfection in butter. Easy to prepare and perfect for a nutritious start to your day, they serve 9 and are great for anyone seeking a wholesome, naturally sweetened meal.
Ingredients
Wet Ingredients
- 6 eggs
- 1 medium apple (grated, excess juice removed)
- 2 big carrots (grated)
- 1/2 tsp vanilla powder
Dry Ingredients
- 1 tbsp raw cacao powder
- 1 big tsp cinnamon powder
- 3 tsp coconut sugar
For Cooking
- 4–5 tsp butter (or coconut oil)
Instructions
- Prepare the Fruits and Vegetables: Wash and grate the carrots and apple, then squeeze out any excess moisture or juice from the apple to prevent watery batter and ensure the pancakes hold together well.
- Mix Ingredients in Bowl: In a medium-sized bowl, combine the 6 eggs, grated carrots and apples, along with the cinnamon, raw cacao, vanilla powder, and coconut sugar for sweetness.
- Whisk the Batter: Use a whisk or fork to thoroughly mix all ingredients together until you have a uniform batter with the grated produce evenly distributed.
- Heat the Skillet: Place your skillet or frying pan over low heat and add 1/2 teaspoon of butter to grease the surface for cooking the pancakes.
- Cook Each Pancake: Using a medium ladle, pour a portion of the batter into the skillet. Cook gently on low heat until the underside is lightly browned and cooked through.
- Flip Carefully: Use a silicone spatula to gently flip the pancake, cooking the other side until it is also lightly browned and cooked through without burning.
- Remove and Stack: Once cooked, transfer the pancake to a large plate and repeat the greasing and cooking process until all the batter is used up.
- Serve: Serve the stack of apple carrot pancakes warm, optionally with your favorite toppings like fresh fruit, yogurt, or maple syrup as desired.
Notes
- Removing excess juice from the grated apple prevents the batter from becoming too runny, helping the pancakes hold their shape.
- Cook pancakes on low heat to ensure even cooking without burning.
- You can substitute butter with coconut oil for a dairy-free version.
- These pancakes freeze well; separate layers with parchment paper and thaw before reheating.
- For added texture, consider mixing in chopped nuts or seeds into the batter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
