Easy Vegan Carrot Cake Pancakes

Vegan Carrot Cake Pancakes stacked on a plate.

5 from 1 vote

Easy Vegan Carrot Cake Pancakes with cinnamon, nutmeg, and flaxseed are a healthy breakfast that satisfies your sweet tooth, even though they're refined sugar-free!

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Brunch

Keyword: breakfast, brunch, carrot cake, carrots, classic, dairy-free, easter, easy, fluffy, food, healthy, homemade, indulge, natural, recipe, vegan

Servings: pancakes

Calories: 243kcal

Author: Shanika

Ingredients

PANCAKES:

2 cups organic all-purpose flour
1 cup grated carrots
2 tsps baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon allspice
½ teaspoon sea salt
2 Tbsps flaxseed meal + 4 Tbsps WARM water (This makes 2 'flax eggs')
1 ½ cups Almond milk + more if needed! (You can use your fave plant-based milk!)
1 teaspoon vanilla extract
2-3 Tbsps pure maple syrup
2 Tbsps vegan butter, melted + 1 tablespoon for cooking

OPTIONAL TOPPINGS:

Coconut whipped cream
Shredded carrots
Fresh mint leaves
Pure maple syrup

US Customary - Metric

Instructions

TO MAKE THE PANCAKES:

Add the flaxseed meal and water together in a small bow, stirring together until combined and letting it sit for 5 minutes until it becomes "paste-like".
In a large bowl, add the flour, carrots, baking powder, cinnamon, nutmeg, allspice, and salt together and whisk until well combined.
Make a small well in the middle of the dry ingredients and add in the milk, flax eggs, maple syrup, vegan butter, and vanilla, stirring gently (using a spatula) until just combined. DO NOT OVERMIX! NOTE: If the batter is way too thick and hard to stir, add additional milk, 1 tablespoon at a time until more smooth, yet still thick enough.
Next, warm a medium-size skillet over medium-high heat for 1-2 minutes. Then, using a paper towel, add vegetable oil and grease the bottom of the pan.
Add 1 tablespoon vegan butter to a heated skillet over medium-high heat and wait until fully melted. Pour ⅓ cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cooks through.
Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.
To serve, stack pancakes onto one another and top with coconut whipped cream, grated carrots, mint leaves, and lightly drizzle with maple syrup, if desired.
Bon Appetit!

Notes

GLUTEN-FREE VERSION: To make these pancakes GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the batter is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.**
SWEETENER: If you choose to opt out of maple syrup, you can always substitute with pure Agave, date syrup, coconut sugar, brown sugar, or pure cane sugar.
OIL: Instead of melted vegan butter, you can use vegetable oil or coconut oil, if preferred.

Nutrition