Gluten Free Carrot Pancake Cake

Gluten Free Carrot Pancake Cake

A delicious way to rise up and shine, healthier pancakes stacked up with yogurt cream cheese and Canadian maple syrup.

Made with ground almonds, coconut flour and flaxseed it’s completely wheat free and allover healthier option compared to wheat pancakes. Oh, and did I mention it’s free of refined sugars!

I used 100% maple syrup, you can scroll down to see the pretty maple leaf bottle of this divine maple syrup, in the recipe notes.

It’s the start of Daylight Saving Time in Israel and we’ve truly had a summery day – starting the day by eating cake and enjoying the exceptionally beautiful sunny weather.

As mentioned also in recipe description, you can make this cake completely dairy free by using dairy free alternative to the yogurt cream cheese or simply using maple syrup alone.

It’s best served right away, when the pancakes are still a bit warm so make sure to wake up your eaters before cooking the last pancake. 🙂

Gluten Free Carrot Pancake Cake

Gluten Free Carrot Pancake Cake

Gluten Free Carrot Pancake Cake

Gluten Free Carrot Pancake Cake
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Gluten Free, Wheat Free Carrot Pancakes stacked with light lemony yogurt cream cheese topping and drizzled with maple syrup. You can make it dairy free and use whipped coconut cream or simply just maple syrup.
Servings Prep Time
6people 50minutes
Servings Prep Time
6people 50minutes
Gluten Free Carrot Pancake Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Gluten Free, Wheat Free Carrot Pancakes stacked with light lemony yogurt cream cheese topping and drizzled with maple syrup. You can make it dairy free and use whipped coconut cream or simply just maple syrup.
Servings Prep Time
6people 50minutes
Servings Prep Time
6people 50minutes
Ingredients
  • Gluten Free Carrot Pancakes
  • 5 eggs
  • 200 mililiters milk/ coconut milk/ almond milk
  • 2 tablespoons maple syrup
  • 200 grams ground almonds
  • 2 tablespoons coconut flour
  • 1 tablespoon flaxseeds milled or ground
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 200 grams carrots 5 medium sized carrots, grated
  • Light lemon yogurt cream cheese
  • 125 grams cream cheese
  • 4 tablespoons greek yogurt
  • 1 teaspoon lemon peel
  • 1 teaspoon lemon juice
Servings: people
Units:
Instructions
  1. In a mixing bowl whisk together eggs, milk and maple syrup.
  2. In another bowl combine the ground almonds, coconut flour, milled flaxseed, spices, salt and baking powder and stir in the egg mixture.
  3. Finally fold in the grated carrots.
  4. Place a non-sticky pan over medium heat and lightly grease with coconut oil/ butter and place over medium heat. When the oil has heated place 1/3 cup of the (depends on the size of your pan), use a wooden spoon to spread.
  5. Cook for 2 minutes and flip around. Repeat for the rest of the batter.
  6. Prepare yogurt cream cheese by combining the cream cheese, yogurt and lemon in a mixing bowl and beat on medium high speed for about 5 minutes, until smooth and creamy.
  7. Place a drop of the cream cheese on your serving plate and start stacking the pancakes spreading a spoonful of cream cheese in each layer.
  8. Place remaining cream cheese on top and drizzle with maple syrup and serve!
Recipe Notes

maple syrup
I used 100% maple syrup, from this beautiful bottle a dear friend of mine brought from Canada. 🙂

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