[caption id="attachment_6126" align="alignnone" width="2560"] Image credit: Alanna Taylor Tobin | The Bojon Gourmet[/caption]

By Alanna Taylor-Tobin | The Bojon Gourmet

Dessert for breakfast! These healthfully decadent carrot cake pancakes are loaded with grated carrots, walnuts, hearty oat flour, and spices, and they’re naturally gluten-free to boot. Don’t forget to pass the maple stream at the table for extra maple goodness.


Makes 12-14 pancakes; 3-4 servings

Prep time: 20 minutes

Cook time: 20 minutes




1 large egg

2 tablespoons Coombs pure maple syrup

1 cup buttermilk, well shaken

1 tablespoon sunflower oil or other neutral oil

1 teaspoon vanilla extract

1 ½ cups packed finely grated carrots

1 cup gluten-free oat flour

¼ cup sweet rice flour (or GF all-purpose flour blend)

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ teaspoon ground cinnamon, plus more for serving

½ teaspoon ground ginger

½ cup toasted walnuts or pecans, plus extra for serving

Sunflower oil or other high-heat neutral oil, for cooking


Whipped Mascarpone:

½ cup mascarpone

¾ cup cold heavy cream

1 tablespoon maple syrup

½ teaspoon vanilla paste or extract

Pinch fine sea salt

Coombs maple stream, for serving

Shaved carrots, for serving (optional)



  1. In a large bowl, whisk together the egg, maple syrup, buttermilk, oil, and vanilla to combine.
  2. Stir in the grated carrots.
  3. Place a medium-mesh strainer over the bowl and sift in the oat flour, sweet rice flour, baking powder, baking soda, salt, cinnamon, and ginger. Stir to combine.
  4. Stir in the walnuts.
  5. Heat a griddle or wide skillet over medium-low heat. When the pan is hot, coat with a thin film of oil.
  6. Drop the batter by 1/3 cups onto the hot griddle, spacing them well apart. Cook until golden on the bottom and bubbling on top, 2-3 minutes.
  7. Flip and cook on the second side until golden on the bottom and mostly cooked through, 2-3 more minutes. If the pan becomes too hot, lower the heat. The cakes will continue to cook from residual heat when removed from the pan.
  8. Place the pancakes on a wire rack in a low oven to keep warm if you like.
  9. Meanwhile, combine the mascarpone, cream, maple syrup, and vanilla in the bowl of a stand mixer fitted with the whip attachment (or use a large bowl and a whisk or electric beater). Whip on high speed until the mixture mounds softly, 1-2 minutes. Chill until needed.
  10. Top the pancakes with whipped mascarpone, walnuts, cinnamon, and shaved carrots, passing the maple stream at the table.