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a stack of carrot cake pancakes being drizzled with maple syrup

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


  • 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


  • 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!


  • 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.


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