Vegan Carrot Cake Pancakes

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.

Course Breakfast

Cuisine American

Keyword carrot cake pancakes, healthy carrot cake pancakes, how to make vegan carrot cake pancakes, vegan carrot cake pancakes recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 296kcal

Author Gunjan

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

toppings

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