Vegan, Gluten Free Carrot Cake Pancake Recipe

Vegan and Gluten Free are the buzz words of the year it would seem.  Everywhere I turn, or research, I see recipes for vegan and gluten-free and it baffles me the things that people call vegan and/or gluten-free.  The perfect example was the gluten-free guacamole recipe I found on Pinterest.  Really?  Are you really labeling guacamole gluten-free?  It makes no sense to me but sure enough these buzz words are everywhere.

In all seriousness though I have decided to alter my diet once again.  I had a decent race at Ironman Arizona but felt I was carrying around a few too many pounds when I went into the race.  I have also noticed that in the past year that my stomach looked bloated on days after I ate tortillas or a sandwich.  I never really put one and one together until Jeff decided to read Wheat Belly even though Nora recommended it to me months ago.  It was that move that sparked a thought that maybe it truly was wheat that I was consuming that lead to the bloating.  I did  a few days where I would not eat any wheat and noticed a difference.  I was more alert and had more energy nor was I hungry at the end of the night.  It was odd but it did seem to have an effect on me.

Recently I purchased the book Wheat Belly myself and within the first chapter I knew this was going to be the next change I made in my diet.  Since then I have made a slight few changes and have noticed a difference already.  Getting ready to head into the holidays and essentially training for Ironman Texas I want to make sure I am doing what I can to race and get that elusive sub-11:30 time.

With that being said here is a recipe I have toyed with over the past week that has come out delicious and is wheat free which means it is gluten free.  On top of that it is vegan and oil free as well.

Carrot Cake Pancakes



6 Simple Ingredients, 1 Tasty Breafkast

Ingredients: 3/4c Rolled Oats Ground (or oat flour), 50g Carrots, 1 tsp baking powder, 0.5 tsp baking soda, 1 tsp cinnamon, 1/2 tsp vanilla, 1/2 tsp nutmeg, 1c Coconut Milk, 0.5oz Pecans

Nutritional Information: 458 calories, 59g Carbs, 20g Fat, 12g Protein


  1. In a blender add the oats and blend until they turn into a powder (flour).
  2. Once blended add in the other ingredients and blend until a batter is formed.
  3. Place batter in fridge for 15-30 minutes to thicken a bit.
  4. On a griddle or non-stick pan use a small amount of cooking spray and pre-heat.
  5. Once hot pour the batter into the pan in the size of the pancakes you like to eat.
  6. Once steam bubbles show up and the edges turn a bit brown flip and cook on the other side for a few more minutes.
  7. Top your pancakes with pecans and maple syrup (nutritional information does not include syrup)

Additional toppings include: raisins, pecans or walnuts, coconut

This is a great tasting breakfast or brunch that takes little time to make.



A Great Way To Start The Day


What are your favorite recipes that would typically use wheat in them?

Have you gone wheat free?  What were your experiences?



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  1. Jeff Irvin says:

    Wheat Belly was a real eye opener. I am down about 8lbs and 5%BF since cutting back dramatically on wheat.

    Try this recipe for banana pancakes or waffles (I am doing this pretty much every morning):

    6 Eggs Whites (1cup)
    2/3 cup of rolled oats (uncooked oatmeal)
    dash of vanilla extract
    dash of cinnamon or as much as desired!
    3 tsps of Truvia
    3 tsps of Fat Free Apricot preserve (jelly)
    1 whole banana

    Place all ingredients in the blender and then pour into a waffle maker or onto a griddle for pancakes.

    The batter is thick so no need to place it in the fridge.

    It is also really good with just: 6 egg whites, 2/3 cup oatmeal, 3tsps Truvia, and 3 tsps Apricot preserve.

    By using the Egg Whites it eliminates the need for baking powder and baking soda and also keeps the total fat under 20% while giving you an even percentage of Carbs and Protein.


  2. Jen says:

    Thanks Jason for this recipe (and thanks Jeff for your recipe too!)

    I’ve been (mostly) gluten free since the summer and feel much better. When I ‘accidentally’ eat something that has gluten in it, I know it right away. I use a lot of quinoa, brown rice and oats. When I’m in the mood for a little pasta, there’s an excellent quinoa pasta that is delish.
    Jen recently posted..I might be a mess but I’m a thankful messMy Profile

    • CTER says:

      Jen –

      I bet you could substitute the egg whites, in Jeff’s recipe, for the baking soda and powder in this recipe as well.

      Look up Jovial pasta as well. It is made with einhorn grain and is terrific tasting and fills you up very very fast so that the serving size is true to form.

  3. Karen Nelson says:

    Such a yummy recipe! It is not only simple and easy to make but also healthy as it is Vegan and Gluten Free. It is indeed a great way to start the day with carrot cake pancakes.


  4. Donna says:

    It is interesting you are going wheat free. We did in March after I got home from a business trip to Japan and confronted a completely wheat bloated husband. After years of telling him it was a portion control issue, overnight we just went cold turkey.

    I picked up Wheat Belly to try to understand more of the science of what was happening, why he was feeling the way he was when he ate wheat. Now, over 6 months after giving up wheat, he is finally losing all of the inflammation and bloat. It is not an overnight thing for many people, it is a gradual process of loss and body adaptation. I also find it fascinating that Wheat Belly challenges the premises behind the China Report (Forks & Knives) – claiming that wheat and not meat has been the root cause of western food related illness.

    I have come to learn that for me, I am not as impacted by wheat as David but I do feel a difference. Good luck with your switch – treat it as an experiment and in about 6 weeks try some wheat to see how you react. Let me know if you need any ideas – I have learned to love the Ideas in Food Flour blend, although know that the wheat substitutes still produce the insulin spiking that also is not brilliant for our body.
    Donna recently posted..Small KindnessesMy Profile

    • CTER says:

      It is very interesting the take on wheat vs meat in the book. I will have eliminated both once this is full blown. It is sort of fun to go back to reading ingredients because it opens up a whole new area of the grocery store for me.

      My biggest concern is making my own bread and my own tortillas. I found corn flour to make tortillas and am getting rye flour from a local producer to make bread.

      Any ideas you can share will be greatly appreciated.

      • Donna says:

        Rye is wheat according to gluten content, so be careful about that. Corn is okay, but again it has an insulin spiking property. I have some recipes for gluten free bread using potato starch and things like that but have not yet made them. I have made a flour substitute which is a perfect blend for making pancakes! Good luck and feel free to drop me an email and I can share what we do.
        Donna recently posted..Small KindnessesMy Profile

  5. lindsay says:

    these sound good. especially if you un-healthify them with some cream cheese syrup/frosting ;)

    i’ve tried gf a few times per a few diff doc’s orders. i never noticed a change in anything. but, sometimes i still try to eat gf/mostly-gf because it just plain forces you to eat healthier (less breads).
    lindsay recently posted..october 2012My Profile

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