These Vegan Carrot Cake Pancakes combine the sweet and spicy flavours of carrot cake with the fluffiest of American pancakes. Get the recipe below.
A decadent breakfast!
If it was socially acceptable to eat cake for breakfast I absolutely would. But these pancakes are a good alternative.
If you love the comforting flavours of carrot cake but want a healthier, plant-based option for breakfast, then these Vegan Carrot Cake Pancakes are the perfect choice. They are fluffy, lightly spiced, and packed with the goodness of carrots, nuts, and warm cinnamon—everything you love about carrot cake but in pancake form!
They are completely dairy-free and egg-free, making them a great option for those following a vegan lifestyle or looking for a more wholesome breakfast. The combination of grated carrots, warming spices, and maple syrup creates a deliciously balanced flavor, while the addition of nuts and raisins adds some bite!
Ingredients
- Plain flour – The base of the pancakes is made from plain flour (also known as all purpose flour). You can also use oat flour for a gluten-free option.
- Baking powder – This helps the pancakes rise and stay fluffy.
- Cinnamon, nutmeg, and ginger – These are the signature warming spices that give the pancakes their carrot cake flavour.
- Grated carrots – The humble carrot provides natural sweetness and moisture.
- Plant milk (e.g. almond, soy, or oat) – These vegan milk alternatives create the perfect batter consistency while keeping the pancakes dairy-free.
- Maple syrup – A natural sweetener that enhances the flavour.
- Banana – Acts as an egg substitute, binding the ingredients together.
- Chopped nut – Walnuts and/or pecans are perfect for adding a bit of crunch.
- Raisins – These little dried fruits add a natural sweetness and chewy texture.
Step-By-Step Instructions
- Prepare the flax egg: In a small bowl, mix 1 tablespoon of milled flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes until it thickens.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and a pinch of salt.
- Combine the wet ingredients: In another bowl, mix the plant-based milk, maple syrup, vanilla extract, and the flax egg.
- Incorporate the carrots and extras: Fold in the grated carrots, chopped nuts, and raisins.
- Combine wet and dry ingredients: Gently mix the wet and dry ingredients together until just combined. Do not over mix, as this can make the pancakes dense.
- Cook the pancakes: Heat a non-stick frying pan over medium heat. Grease with a little vegetable oil. Spoon the batter into the pan and cook until bubbles form on the surface (about 2-3 minutes). Repeat until you've used all of the batter. Flip and cook for another 1-2 minutes until golden brown.
- Serve warm: Stack the pancakes and top with maple syrup, vegan cream cheese frosting, and a sprinkle of nuts.
Top Tip
For extra fluffy pancakes, let the batter sit for 5-10 minutes before cooking. This allows the baking powder to activate fully, giving you lighter and airier pancakes every time.
Frequently Asked Questions
Yes! Simply substitute the all-purpose flour with oat flour or a gluten-free flour blend.
It's best to cook the pancakes fresh, but you can mix the dry ingredients in advance and store them separately from the wet ingredients. Combine them just before cooking.
Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months. You can reheat them in the microwave or in the toaster!
The recipe
Vegan Carrot Cake Pancakes
Ingredients
- 125 g plain flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 tablespoon milled flaxseed mixed with 2.5 tablespoons water (flax egg)
- 175 ml plant milk e.g. almond, soy, or oat
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 large carrot grated
- 75 g pecans or walnut, chopped
- 50 g raisins
- 2 tablespoon vegetable oil for cooking
For the toppings
- 3 tablespoon icing sugar
- 2 tablespoon vegan cream cheese
- 1 tablespoon plant milk
- 25 g pecans chopped
Instructions
- Prepare the flax egg by mixing flaxseed with water and let sit for 5 minutes.
- In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, and salt.
- In another bowl, mix plant milk, maple syrup, vanilla extract, and the flax egg.
- Fold in grated carrots, nuts, and raisins.
- Combine wet and dry ingredients, stirring until just mixed.
- Heat the oil a non-stick pan over a medium-heat.
- Once the pan is hot, spoon the pancake batter into the pan - I use 1 ice cream scoop of batter per pancake.
- Cook until bubbles form on top of the batter (roughly 2 - 3 minutes).
- Flip the pancake over and cook for another 2 - 3 minutes until golden brown.
- Remove the pancake from the pan and repeat until you've used all of the batter.
- Keep the cooked pancakes warm in the oven placed on a low heat.
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