Bring these deliciously spiced, moist and fluffy Vegan Carrot Cake Pancakes to your breakfast table this Spring. It’s the perfect way to sneak in those healthy veggies in the utmost flavorful dish.
I adapted this recipe from my famous vegan carrot cake so therefore if you want to make these carrot cake pancakes a bit fancier feel free to top them with vegan cream cheese frosting.
I always try and include veggies and fruits in our meals but getting my family to eat veggies for morning meals is a task. Hence, I found this great way to add them into breakfast dessert. Hence, I combined healthy carrots with other whole food ingredients to make this super nutritious yet decadent healthy carrot cake pancakes.
My other breakfast recipes are also a must try like vegan omelette, savory zucchini muffins, peanut butter overnight oats, carrot cake vegan overnight oats, air fryer tempeh bacon and many more.
Health benefits of carrots
These fiber rich carrots help in controlling blood sugar. They are a great source of vitamin A and beta-carotene. Since they are packed with vitamin K and calcium, they help strengthen the bones as well. Being lower in cholesterol and calories these are considered as weight- loss friendly food also.
My other recipes with carrots are:
Air fryer carrots
Carrot Orange Spring Smoothie
Carrot Oatmeal Savory Breakfast Patties
Skinny Carrot Fritters
Apple Carrot Soup
Ingredients for easy vegan carrot cake pancakes
Oat flour
Whole wheat flour
Baking powder
Cinnamon
Cardamom
Nutmeg
Salt
Carrots
Oat milk
Chia seeds
Maple syrup
Vanilla extract
Walnuts
Pecans
Toppings
Drizzled maple syrup
Pistachios
More nuts
Hemp seeds
These are simple ingredients that I used here from my kitchen. It’s a versatile recipe so you may play around with spices and toppings as per your taste.
Ingredients notes:
Oat flour – this adds fiber and complex carbohydrate to these pancakes.
Whole wheat flour – I like to use 100% whole wheat flour for my pancakes since they are less processed and healthier.
Spices – these warming spices makes them aromatic and flavorful. Feel free to adjust them as per your taste.
Nuts – these are great addition to this recipe and can be adjusted as per your likings.
Chia seeds – this helps in fluffing and adding fiber and protein.
Maple syrup – this sweetener is a must so as to get the satisfaction plus makes it closer to a dessert for breakfast.
Hemp seeds – to add more nutrition and protein along with omega-3. However, its optional.
Carrots – baby carrots or regular carrots work here. I usually grind it in food processor for quick results and convenience. You may manually grate as well.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of this post.
How to make Vegan Carrot Cake Pancakes
Firstly, I ground carrots in the food processor and kept it aside.
Secondly, in a mixing bowl, I combined, oat flour, whole wheat flour, baking powder, spices and salt and mixed it well.
Next, I folded in processed carrots to the flour mixture and mixed it roughly.
Thereafter, I stirred in oat milk, soaked chia seeds, maple syrup and vanilla extract to the flour mixture. Then I mixed it well into a thick batter.
Afterwards, I folded in walnuts and pecans and stirred again.
Now, I heated a nonstick pan. You may grease it if desired. Then, I poured 1/3 cup of the batter at its center and shaped it round.
I let it cook until the bubbles were formed at its top and the edges were starting to dry. Then, with the help of a flat spatula, I flipped it over and let it cook again from the other side until golden brown.
I repeated the above step for the rest of the batter.
Lastly, I drizzled over lots of maple syrup and garnished them with our favorite toppings.
We enjoyed our weekend brunch with lots of smiles, laughter and chattering.
It was the best spring day and a memorable one.
Expert tips:
- It is important to let the pancake cook until bubbles form at its top and the edges dry a bit. Then, its ready to flip, so as to make sure its cooked well through inside.
- Most importantly, let the batter rest for 1 minute before you start cooking for the best results.
These taste best when served immediately. However, refrigerate the leftovers for 3-4 days. Warm it well before serving.
These vegan carrot pancakes taste very similar to carrot cake but less sweet and a bit healthier. These have a nice balance of spices and it’s made with whole grains along with being nutty.
Pour the batter at the center of the pan and shape it round without pressing. Juts carefully spread it in a round shape. Cook very well from both sides. Make sure to wipe the pan between each pancake for best color.
My other pancake recipes that you might like:
Vegan Banana Oatmeal Pancakes
Coffee Quinoa Pancakes with Carrot Frosting
Cherry Oatmeal Pancakes
Mango Cream Cheese Pancakes
Green Peas Zucchini Pancakes
Caramelized Strawberry Sauce Pancakes
Blueberry Smoothie Spelt Pancakes
This post may contain affiliate links which means that if you click on them and also make a purchase, I will get a small commission. Moreover, I share only those products which I use personally and love.
I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.
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Did you make it?
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In addition, you may checkout my cookbook for everyday comfort vegan recipes.
Vegan Carrot Cake Pancakes
Ingredients
- 1/2 cup oat flour
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp cinnamon powder
- 1/2 tsp cardamom powder
- 1/4 tsp nutmeg powder
- 1/4 tsp salt
- 1 1/2 cups grated/ground fresh carrots (baby carrots/regular carrots)
- 1 cup oat milk
- 2 tsp chia seeds (soaked in 6 tbsp. warm water)
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 cup chopped walnuts
- 1/4 cup chopped pecans
Instructions
- In a mixing bowl combine oat flour, whole wheat flour, baking powder, cinnamon, cardamom, nutmeg and salt. Mix it well and keep it aside.
- You may manually grate the carrots or simply blend/crush in the food processor. Spoon it out and mix it in the dry ingredients. (Measure after grating/grinding).
- Then, stir in oat milk, soaked chia seeds, maple syrup and vanilla extract into the dry ingredients.
- Lastly, fold in chopped walnuts and chopped pecans into it and mix it well.
- Heat a nonstick pan (greasing it is optional depending on your pan). Pour about 1/3 cup of the batter at its center and let it cook until bubbles form at its top and the edges starts to dry up. With the help of a flat spatula, gently flip it over to the other side and let it cook until golden brown in color. Scoop it out with the flat spatula and place it on the serving plate.
- Repeat step 5 for the rest of the batter. Garnish as suggested but make sure to drizzle lots of maple syrup and enjoy immediately.
Notes
- The servings of the pancakes will vary depending on the amount of batter being poured on the pan. You may use ¼ cup for regular sized pancakes or 1/3 cup for large pancakes.
- This recipe makes 8-10 pancakes and the serving size is 2 pancakes per person.
- The leftovers can be refrigerated in an air tight container for about 3-4 days. Warm it well, drizzle maple syrup and top it with your choice of toppings.
- For this recipe, I personally, preferred grinding baby carrots in the food processor very fine. You may grate regular carrots manually as well. Regular carrots can be ground in the food processor as well. Measure it after grating/processing.
- Feel free to adjust the spices as per your taste.
- The nutritional information is provided without toppings so it will vary depending on your quantity and choice of toppings.
Nutrition
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