I love making vegan pancakes of all sorts for my kids and to adapt the classic vegan pancakes to the season, like my vegan oat pancakes, banana oatmeal pancakes, or strawberry pancakes. And to get classic fall flavors, I want to marry my Vegan Carrot Cake with pancakes! These vegan carrot cake pancakes have all the flavors of carrot cakes while keeping the fluffy texture of vegan pancakes. Top them up with whipped cream, pecans, and maple syrup and you’re in for a delicious treat. Vegan carrot cake pancakes are delicious breakfast pancakes that taste like carrot cake. They are not fluffy pancakes, denser as they use healthy oat flour and contain many grated carrots, raisins, and chopped nuts.
Ingredients and Substitutions
All you need to make these healthy pancakes with carrots are:
Grated Carrots – depending on your taste, use the thin or large grating attachment of your hand box grater or food processor. I prefer to use the thick side, it adds more texture to the carrot pancakes. All-purpose Flour – you can use gluten-free all-purpose flour if needed. Oat Flour – follow my tutorial on how to make oat flour if you don’t have some ready-made in your pantry. Otherwise, swap for the same amount of all-purpose flour. Baking Powder and Baking Soda – To make the pancakes a bit fluffy. Cinnamon – for classic carrot cake flavors. Coconut Sugar or Brown Sugar – Any unrefined sugar works. Nutmeg – it’s optional but contributes to the carrot cake flavors. Unsweetened Almond Milk or any milk you like. Avocado Oil, olive oil, or melted coconut oil. Vanilla Extract – for flavor. Dried Raisins – Essential for the carrot cake style and taste. Chopped Nuts – You can use any type of crushed or chopped nuts like pecans, walnuts, peanuts, or almonds.
How To Make Vegan Carrot Cake Pancakes
First, prepare all the ingredients you need for the recipe. There are quite a few so it’s better to be prepared so you can whip up the carrot cake pancake batter fast.
Storage
Store the leftover pancakes in the fridge, in an airtight box for up to 3 days. Rewarm the pancakes in a hot non-stick pan or on a pancake griddle or bread toaster. You can freeze these healthy carrot cake pancakes in an airtight box, placing pieces of parchment paper between each pancake to prevent them from sticking to each other. Thaw the day before in the fridge.
Serving
These Carrot Cake pancakes taste even more delicious with some toppings, including:
Powdered Sugar Maple Syrup A pinch of Cinnamon Chopped, Toasted Pecans – dry roast 1/4 cup extra chopped nuts. A Dollop of Coconut Yogurt Cream Cheese Frosting – what’s better than turning these carrot cake pancakes into a dessert by making carrot cake pancakes with cream cheese frosting! The best, healthy way to do so, is to use my coconut frosting recipe, it’s dairy-free, much healthier, and gut-friendly than regular vegan cream cheese, and coconut matches carrot cake flavor so well.
Allergy Swaps
If you have some food allergies, I’ve listed below some food swaps you can apply to this healthy pancake recipe to make it yours.
Gluten-Free – replace all-purpose flour with a blend of all-purpose gluten-free flour containing gum like Bob Red Mill’s 1:1 gluten-free flour. Replace oat flour with buckwheat flour, chickpea flour, or more gluten-free flour. Nut-Free – swap the chopped nuts for more dried raisins, cranberries, or shredded coconut. Oil-Free – swap the oil for unsweetened applesauce. This makes the pancakes dense and packed.
More Pancake Recipes
If you love baking pancakes for breakfast, especially healthy pancake recipes, then I have a collection of recipes for you to try below.
