Carrot Cake Pancakes (Vegan)

Carrot Cake Pancakes (Vegan)

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These carrot cake pancakes are easy to make, super yummy, and relatively healthy too! They are vegan and make for an awesome breakfast or even dessert!

eye level view of carrot cake pancakes

What you’ll need to make these vegan carrot cake pancakes

Pancake Ingredients

  • 1 cup flour
  • 1 tbsp baking powder
  • 4 tbsp sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp ginger
  • dash of salt
  • 1 cup dairy free milk
  • 1 tbsp coconut oil
  • 1/2 tsp vanilla
  • 1/2 cup grated carrot
  • 2 tbsp pecans

Coconut Topping

  • 1/2 cup coconut cream
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla
inside shot of carrot cake pancakes

How to make the pancakes

Pancake Directions

Start by grating 1/2 cup of carrot and chopping the pecans into smaller pieces.

To a large bowl, add the flour, baking powder, sugar, cinnamon, nutmeg, allspice, ginger, and salt. Whisk up the dry ingredients to that they are well combined.

To the dry ingredients, add the milk, oil, and vanilla. Combine everything well.

Fold in the grated carrots and chopped pecans and mix them into the rest of the batter.

Grease a pan and turn on the heat to medium.

Add about 1/4 cup of batter to the pan for each pancake. Cook each pancake for a few minutes, then flip and cook for another minute.

Do this with all of the pancakes. I made six pancakes with this recipe.

Coconut Cream Topping

To create the coconut topping, add the coconut cream, maple, and vanilla to a bowl and whisk them together.

Add the coconut cream to the pancakes and top with more pecans.

Enjoy!

If you like carrot cake flavored desserts, you might also like these carrot cake cupcakes or carrot cake baked oats.

inside shot of carrot cake pancakes

Carrot Cake Pancakes

Gaby Dimova
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast
Cuisine American
Servings 6
Calories 244 kcal

Equipment

  • pan
  • mixing bowl
  • mixing spoon

Ingredients
  

Pancake Ingredients

  • 1 cup flour
  • 1 tbsp baking powder
  • 4 tbsp sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp ginger
  • dash of salt
  • 1 cup dairy free milk
  • 1 tbsp coconut oil
  • 1/2 tsp vanilla
  • 1/2 cup grated carrot
  • 2 tbsp pecans

Coconut Topping

  • 1/2 cup coconut cream
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla

Instructions
 

Pancake Directions

  • Start by grating 1/2 cup of carrot and chopping the pecans into smaller pieces.
  • To a large bowl, add the flour, baking powder, sugar, cinnamon, nutmeg, allspice, ginger, and salt. Whisk up the dry ingredients to that they are well combined.
  • To the dry ingredients, add the milk, oil, and vanilla. Combine everything well.
  • Fold in the grated carrots and chopped pecans and mix them into the rest of the batter.
  • Grease a pan and turn on the heat to medium.
  • Add about 1/4 cup of batter to the pan for each pancake. Cook each pancake for a few minutes, then flip and cook for another minute.
  • Do this with all of the pancakes. I made six pancakes with this recipe.

Coconut Cream Topping

  • To create the coconut topping, add the coconut cream, maple, and vanilla to a bowl and whisk them together.
  • Add the coconut cream to the pancakes and top with more pecans.
  • Enjoy!

Video

Nutrition

Calories: 244kcalCarbohydrates: 30gProtein: 5gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 241mgPotassium: 253mgFiber: 4gSugar: 12gVitamin A: 1942IUVitamin C: 4mgCalcium: 195mgIron: 2mg
Keyword carrot cake pancakes
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