Indulge in our Carrot Cake Sheet Pan Pancakes, a wonderful choice for a delicious, healthy breakfast or brunch that’s even amazing as a meal-prep option!
Each serving is packed with 26 g of protein, making it a high-protein start of the day that’s both satisfying and nutritious. These pancakes cater to almost every dietary requirement, and they are so fluffy you won’t believe they are not only gluten-free but also free of eggs, dairy, and oil!
They only require 10 minutes of prep time, and with the convenience of baking in a sheet pan, there is no need to stay at the stove flipping while they cook, offering a hands-off cooking experience and freeing up some of that precious morning time.
You will love the delightful blend of cinnamon and nutmeg, along with the natural sweetness of carrots and bananas, in a dish that’s delicious, nourishing, and easy to prepare.
Why This Recipe Works
Easy and Quick: Perfect for busy mornings, this recipe is straightforward and time-efficient. The leftovers reheat really well (1 or 2 minutes in the microwave), making it the perfect meal prep!
Nutrient-Rich: Packed with vitamins and fiber from carrots, bananas, and buckwheat.
Kid-Friendly: A hit with kids, thanks to its sweet flavor and fluffy texture.
Versatile: Great for breakfast, brunch, or a nutritious snack.
Customizable: Easily adaptable with various toppings or mix-ins.
Step-By-Step Instructions
Begin by preheating your oven to 400°F/200°C. Mash the bananas in a large bowl and mix in the grated carrots, buckwheat flour, baking powder, baking soda, cinnamon, nutmeg, and raisins. Add the half tablespoon of vanilla extract and milk, and stir until combined. Line a baking sheet with parchment paper and pour in the pancake mix. Bake for 15 to 17 minutes until slightly golden. Allow it to cool for 5 minutes before slicing. Prepare the toppings by combining protein powder and yogurt, and top the pancakes with this mix, shredded carrots and pecans.
Ingredient Notes
Buckwheat Flour: A delicious whole-grain and naturally gluten-free option, rich in fiber and nutrients.
Carrots: Loaded with vitamin A and beta-carotene, offering a natural sweetness.
Bananas: A great source of potassium, once mashed, they bring the pancakes together.
Monk Fruit Sweetener: This can be replaced with any sweetener (I also like maple syrup) or can be omitted entirely.
FAQ
- Is this recipe gluten-free? Yes, it’s naturally gluten-free, thanks to buckwheat flour.
- Can I use a different type of milk? Absolutely! Use your milk of choice; any plant-based milk, such as almond milk, works well in this recipe.
- Are these pancakes freezer-friendly? Yes, they freeze well and can be reheated for a quick breakfast.
- Can I add nuts to the batter? Definitely! Nuts like walnuts, pecan, or almonds add a lovely crunch.
- Is this recipe suitable for meal prep? Yes, it’s perfect for meal prepping and enjoying throughout the week. Store the pancakes in the fridge in a sealed container for up to 5 days. Reheat in a toaster or microwave for 1 to 2 minutes, and add your toppings.
Variations and Tips
Spice It Up: Experiment with spices like a teaspoon of ground ginger or allspice for a different flavor profile. A sprinkle of salt can also enhance the flavors.
Fruity Twist: Top with fresh berries, chopped apples, or bananas for added freshness and sweetness.
Storage Tip: Store in an airtight container in the fridge for up to 5 days. Keep the icing separated until ready to serve.
Carrot Cake Flavoured Oats: if you like this one, make sure to check out my Carrot Cake Overnight Oats or Carrot Cake Baked Oats.
Why You’ll Love These Carrot Cake Sheet Pan Pancakes
- Nutritious
- Delicious
- Wholesome
- Family-Friendly
- Easy to Make & Hands Off
Carrot Cake Sheet Pan Pancakes
Equipment
- 1 Baking Tray 9" x 13" (24cm x 33cm)
Ingredients
- 2 small bananas - well-ripened – about 150g
- 1 large (128 g) carrots - shredded
- 1.5 cups (180 g) buckwheat flour
- 1.5 tsp (6 g) baking powder
- 0.5 tsp (2 g) baking soda
- 1.5 tsp (3 g) ground cinnamon
- 0.5 tsp (1 g) ground nutmeg
- 0.25 cup (36 g) raisins
- 1 tbsp (12 g) monk fruit
- 0.5 tbsp (7 ml) vanilla extract
- 1.5 cups (350 ml) soy milk
Carrot Cake Icing
- 1 cup (235 ml) soy yogurt
- 0.5 cup (55 g) vanilla protein powder
Toppings
- 1 (64 g) carrots - shredded
- 8 pecans
- maple syrup - optional
Instructions
- Preheat the oven to 400 °F.
- In a large mixing bowl, mash the bananas. Mix in the shredded carrots, buckwheat flour, baking powder, baking soda, cinnamon, nutmeg, and raisins.
- Add the vanilla extract and milk, and mix with a spatula until combined.
- Line a medium size baking tray with baking paper and pour in the pancake mix. We used a 9" x 13" (24cm x 33cm) sheet pan.
- Bake in the oven for 15 to 17 minutes or until slightly golden. Allow to cool down for 5 minutes before slicing in 8.
- In the mean time prepare the toppings by combining the protein powder and yogurt.
- Stack up 2 slices of pancakes, and top with the protein yogurt mix or just yogurt, shredded carrots, pecans, and maple syrup if using.
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Per Serving/Portion
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Hi, are you using straight monkfruit? If so what brand?
Recipe looks SO good!!
Hi Julie, I don’t think you can find straight monkfruit. I’d be super interested if you do come across some! The brand I use for monkfruit sweetener is Lakanto here in Sydney.
Hi,
My phone wouldn’t let me reply to you! Straight monkfruit doesn’t caramelize, crisp or brown, so I don’t know how it would work? I am actually ordering some Durelife 100% Monkfruit, and will experiment. I’m really curious to see how it’ll taste. I may try
mixing it with coconut sugar too.