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a stack of carrot cake pancakes being drizzled with maple syrup
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Carrot Cake Pancakes

Have your cake and eat it for BREAKFAST with these easy carrot cake pancakes! This vegan pancake recipe is a real treat and perfect for Easter brunch!
Course Breakfast
Cuisine American, vegan
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 pancakes
Calories 532kcal
Author Shivani Raja

Ingredients

  • 1 tbsp Ground Flaxseed
  • 1 cup/ 215 ml Non-dairy milk I like hazelnut
  • 2 tbsp Date Sugar sub light brown sugar, or omit completely
  • 1/2 tsp Cinnamon
  • 1/4 tsp Ground Ginger
  • 1/4 tsp Ground Nutmeg
  • 1 tsp Baking Powder
  • 1/2 cup/ 65 grams Wholewheat flour sub plain flour
  • 1/4 cup/ 30 grams Porridge Oats
  • pinch Salt
  • 1 cup/ 90 grams Finely Grated Carrot I used a medium carrot
  • 1/4 cup/ 25 grams Walnuts optional

To serve:

  • Coconut Yoghurt
  • Maple Syrup

Instructions

  • Prepare the flaxseed egg by mixing 1 tbsp ground flaxseed with 2.5 tbsp 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 tsp oil to a frying pan over medium-low heat. Once the pan is hot, add about 2 tbsp 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 tbsp coconut yoghurt and 1 tbsp 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