Carrot Cake Pancakes

These carrot cake pancakes are basically cake posing as breakfast food. And if that doesn't sum up my blog, I don't know what will.

Why you'll love this recipe

This recipe is a keeper, guys. Here are just three reasons why:

1. They come together SUPER quickly
2. They're packed with delicious carrot flavour and spice
3. They're vegan friendly AND served with a healthy dairy-free frosting!

How to make carrot cake pancakes

Prepare the batter by mixing together dairy-free milk, date sugar and a flaxseed egg, then whisking in the dry ingredients. Add the grated carrot and chopped walnuts (photo 1) then stir to form the batter (photo 2).

Cook 2 tablespoon of the pancake batter at a time in a frying pan until golden (photo 3).

I love serving these carrot cake pancakes with a dollop of coconut yoghurt (as a breakfast-appropriate frosting alternative) and LOTS of maple syrup!

notes on this recipe

• Make sure you finely grate the carrot. If you use a grater with large holes, the carrot will not cook.
• Flip the pancakes once only! When you see little bubbles on top of the pancake, wait a little longer until the bubbles *just* start to pop and remain there as holes, THEN flip the pancake.
• Grease your frying pan well to avoid the pancakes sticking.
• Cook the pancakes one at a time - unless you have a very large frying pan.

faq

More vegan pancake recipes:

• Banana oat pancakes
• Sweet potato pancakes
• Vegan blueberry pancakes

I hope you enjoy this recipe! If you make it, please leave a rating + review below and share your photos on Instagram tagging #shivanilovesfood!

Carrot Cake Pancakes

Have your cake and eat it for BREAKFAST with these easy carrot cake pancakes! This simple pancake recipe is perfect for Easter brunch!

5 from 1 vote

Print Pin Rate

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 8 pancakes

Calories: 532kcal

Author: Shivani Raja

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Ingredients

• 1 tablespoon Ground Flaxseed
• 1 cup/ 215 ml Non-dairy milk I like hazelnut
• 2 tablespoon Date Sugar sub light brown sugar, or omit completely
• ½ teaspoon Cinnamon
• ¼ teaspoon Ground Ginger
• ¼ teaspoon Ground Nutmeg
• 1 teaspoon Baking Powder
• ½ cup/ 65 grams Wholewheat flour sub plain flour
• ¼ cup/ 30 grams Porridge Oats
• pinch Salt
• 1 cup/ 90 grams Finely Grated Carrot I used a medium carrot
• ¼ cup/ 25 grams Walnuts optional

To serve:

• Coconut Yoghurt
• Maple Syrup

Instructions

• Prepare the flaxseed egg by mixing 1 tablespoon ground flaxseed with 2.5 tablespoon water in a large mixing bowl. Set aside to thicken whilst you peel and finely grate the carrot.
• Once the flax egg has thickened, whisk in the dairy-free milk and date sugar. Add the spices, flour, baking powder, and salt. Whisk until few lumps remain.
• Add the oats, grated carrot and chopped walnuts, if using. whisk to Combine.
• Add 1 teaspoon oil to a frying pan over medium-low heat. Once the pan is hot, add about 2 tablespoon of batter to the frying pan and spread into a circle measuring roughly 4 inches/ 10 cm in diameter.
• Once you see bubbles appear on top of the pancake, flip it. They will take 1-2 minutes on each side - watch them carefully!
• Repeat with the rest of the batter. Enjoy hot with coconut yoghurt and maple syrup!

Notes

• Leftover pancakes can be stored in the fridge for 1-2 days to enjoy later. You can reheat them on the stovetop, microwave, or even in the toaster!
• You can also store these carrot cake pancakes in the freezer for up to 1 month. They’re the perfect thing to meal prep on a Sunday to enjoy throughout the week.

 

NUTRITION

Serving size: 4 pancakes served with 1.5 tablespoon coconut yoghurt and 1 tablespoon maple syrup.

Calories: 532 kcal | Fat: 23.2g | Saturated Fat: 9.8g | Cholesterol: 0mg | Sodium: 175mg | Carbohydrates: 74g | Fiber: 8.6g | Sugar: 30.1g | Protein: 13.8g 

Nutrition

Calories: 532kcal

Did you make this recipe?Mention @shivani.loves.food or tag #shivanilovesfood!