Carrot, ginger, and sunflower seed pancakes (Gluten free, Grain free, Dairy free, added Sugar free, Paleo) 

Carrot cakes made in a pan! Spicy, decadent, and a great healthy alternative

So here’s the thing : I really don’t live on pseudo junk!! I actually eat pretty well believe it or not. The recipes you find on my blog are the ones that I just get around to sharing – and I’ve come to realise that we’re all wanting substitutes, at least sometimes. I’ve had carrot cake on my mind for some time now, and when it comes to experimenting, baking an entire cake is just too costly an enterprise for me! I had this beautiful moment this morning, sitting in the glorious Spring sun, when it hit me – carrot and ginger! I was ill last week and was consuming ginger daily so had some to hand, plus I had bought a carrot and ginger smoothie whilst out and about, so I was inspired – subconsciously – by these elements. The sunflower seeds were added because I had run out of pecans and so I needed to substitute them – I must say, I prefer the sunflower seeds now and will also use them in my carrot cakes from now on! 

As I started gathering the ingredients and trying to figure out what could work, I started getting excited. The batter smelled great and as I cooked the first pancake, I knew this was going to taste fab. I tried a piece, ok – I wolfed down that entire first pancake! It was so good!!! Light, fluffy, moist, and not overpowering in any way. The best part? No need to drizzle with anything – I tried some coconut cream with it and I felt it ruined the taste (I could be wrong and you may love it with coconut cream!). 

Recipe for paleo carrot, ginger, and sunflower seed pancakes (gluten free, grain free, sugar free, dairy free)

Yield: 5 small pancakes 

Prep time: 15 minutes

Cooking time: 15-20 minutes in total 

What you need 
Dry ingredients

1/2 cup almond flour

2 tblspn tapioca flour

3 tblspns sunflower seeds 

1/4 tspn ground nutmeg 

1/4 tspn ground cinnamon 

1/4 tspn ground cloves 

(Alternative to the above spices: 3/4 tspn ground allspice) 

1/2 tspn baking soda 

Pinch of salt 

Wet ingredients 

1 carrot, grated finely

1/2 tspn ginger, grated finely (you could use the same amount of ground ginger instead)

2 X-large eggs, whisked 

1 tbslpn melted ghee (or butter) 

Few drops vanilla extract

What you need to do

1. Add your dry ingredients to your mixing bowl.  

2. Add carrot, ginger, vanilla extract, and melted butter. Mix until well combined.

3. Whisk eggs in a separate bowl. Add to carrot mix.   

4. Mix thoroughly until a batter is formed. 

5. Place a pan over medium heat, and using either ghee or butter to fry, scoop some mixture into the pan.  

6. Flip once. Remove when cooked (as you would a pancake). 


These are a great treat – they feel slightly more special than a regular pancake too 🙂 



2 thoughts on “Carrot, ginger, and sunflower seed pancakes (Gluten free, Grain free, Dairy free, added Sugar free, Paleo) 

  1. Absolutely delicious! Had these this morning ❤ grinded up cashews and almonds to go into the batter as well, and used almond extract instead of vanilla! Heaven…thank you for these amazing recipes


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