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Easter is right around the corner but with all that is going on lately it sure doesn’t seem like a holiday to me. Can you imagine if all of this Coronavirus nonsense hit the U.S. in November? I can’t even imagine a Thanksgiving and Christmas season stuck inside away from family and friends. I guess we should count our blessings that the crap hit the fan here at the absolute worst time of the year when half the world is hiding inside away from pollen anyway.

What are your plans for Easter this year? Do you have any? Do they look different from any other year? Usually I go to my mom’s because she’s a phenomenal cook and she makes something delicious for a small crowd. This year I’ll probably just be staring at Mike and feeding him leftovers.

These sheet pan pancakes are a great contender for your holiday table! Whether you’re feeding your family or a small crowd, these pancakes will be a hit among all and nobody will be able to tell that they are gluten free! They are packed to the brim with spring flavor and the sweet glaze that goes on top pairs perfectly. Carrot cake, but make it breakfast. Okay, no problem!

What will be on your Easter table this year?

thehungryhungryhiker

Sheet Pan Carrot Cake Pancakes

If you're looking for a socially acceptable way to eat carrot cake for breakfast, this is the recipe for you! It easily feeds a crowd and no tricky pancake flipping is required.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 people
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

For the pancakes:
  • 2 cups almond flour
  • ⅔ cup coconut flour
  • 1 cup tapioca flour
  • pinch sea salt
  • 2 tsp baking soda
  • 4 tsp cream of tartar
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground cloves
  • ½ cup walnuts or pecans, roughly chopped
  • ¼ cup shredded unsweetened coconut
  • 3 eggs, whisked
  • ½ cup butter, melted and cooled slightly
  • ½ cup maple syrup
  • 1 cup coconut milk, canned
  • 2 tsp vanilla extract
  • ¾ cup carrots, peeled and finely shredded I use a food processor
For the glaze:
  • ½ cup coconut cream
  • 2 tbsp maple sugar
  • pinch ground cinnamon

Method
 

  1. Preheat oven to 350° F. Line a large sheet pan (I used 13" x 17") with parchment paper.
  2. Add all of the dry pancake ingredients (from the almond flour to the shredded unsweetened coconut) to a large bowl and whisk with a fork to combine.
  3. Add all of the wet pancake ingredients (from the eggs to the carrots) to another large bowl and mix with a spoon until combined. Slowly add the dry ingredients to the wet and mix until just combined. Spread the batter out evenly (I used a silicone spatula) on to the sheet pan. Bake at 350° F for 24-28 minutes until edges are starting to brown and crisp and a toothpick inserted comes out dry.
  4. While the pancakes bake, prepare the glaze. Add the coconut cream, maple sugar, and cinnamon to a medium bowl and whisk with a fork to combine.
  5. To serve, use a spatula to cut the pancakes and transfer to plates. Top with the glaze and pure maple syrup if desired and enjoy!