Vegan Carrot Cake Pancakes Recipe

Ever woke up craving something sweet, spicy, and a little bit nutty, but still healthy enough to pretend you’re adulting successfully? Let me take you on a fabulous journey with my go-to vegan carrot pancakes that are basically a cozy hug in breakfast form.

It is my passion to begin each day with nutritious vegan foods, and my Vegan Carrot Cake Pancakes are a go-to breakfast that I crave. They are colorful and vibrant, full of freshly grated carrots.

I add a good amount of ground cinnamon, which is traditional in carrot cake, but I balance its warmth with some freshly grated nutmeg. While I serve these pancakes with a drizzle of maple syrup, I don’t think they need it.

They are good enough on their own.

Vegan Carrot Cake Pancakes Recipe Ingredients

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• Grated Carrots: Rich in vitamin A and fiber, adds natural sweetness.
• All-Purpose Flour: Provides structure and carbohydrate content.
• Whole Wheat Flour: Adds fiber and makes pancakes heartier.
• Brown Sugar: Sweetens the pancakes with a rich flavor.
• Ground Cinnamon: Adds warming spice and aromatic depth.
• Ground Nutmeg: Imparts a nutty, slightly sweet flavor.
• Ground Ginger: Adds a mild, spicy warmth.
• Almond Milk: Dairy-free, offers creaminess and moisture.
• Apple Cider Vinegar: Helps create fluffiness by reacting with baking powder.
• Flaxseed Meal: Provides omega-3s and acts as a vegan egg substitute.

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Vegan Carrot Cake Pancakes Recipe Ingredient Quantities

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• 1 cup grated carrots
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/4 cup brown sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup almond milk or other non-dairy milk
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened applesauce
• 1 tablespoon flaxseed meal mixed with 2.5 tablespoons water (flax egg)
• 1/4 cup chopped walnuts (optional)
• 1/4 cup raisins (optional)
• 2 tablespoons coconut oil, for cooking

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How to Make this Vegan Carrot Cake Pancakes Recipe

1. In a tiny bowl, blend together the flaxseed meal and
2.5 tablespoons of water and allow it to sit for 5-10 minutes, letting it thicken into a flax egg.

2. In a big mixing bowl, combine the following and whisk them together:

– All-purpose flour
– Whole wheat flour
– Brown sugar
– Baking powder
– Ground cinnamon
– Ground nutmeg
– Ground ginger
– Salt

3. In a separate bowl, combine the almond milk and apples cider vinegar, and allow it to sit for a minute to slightly curdle, creating a buttermilk substitute for the recipe.

4. Blend the vanilla extract and unsweetened applesauce into the vegan buttermilk.

5. Mix the wet ingredients well after adding them to the ingredients that are not wet. The wet ingredients are: 1 cup of grated carrots, 2 tablespoons of flaxseed meal mixed with 2 tablespoons of water (left to sit until a thick flax egg is formed). When the above-mentioned ingredients are well combined, you can consider the first part of the mixing process complete.

6. Slowly incorporate the mixture of wet ingredients into the dry ones, mixing gently until only just combined. Mixing more than this could get you into overmixing territory. If you like walnuts and/or raisins, fold them in now.

7. Warm a non-stick skillet or griddle over medium heat, and put in a bit of coconut oil.

8. For each pancake, pour about 1/4 cup of batter onto the skillet and spread it into a roughly circular shape.

9. Prepare the pancakes for 3-4 minutes, cooking until you see small bubbles forming on the surface and the edges looking set. Then flip and cook the other side for another 2-3 minutes, or until they are golden brown.

10. Warm the pancakes and serve them. On top you can put any no-animal-products pancake topper you like: syrup, nuts, or Earth Balance. I enjoy mine with peanut butter.

Vegan Carrot Cake Pancakes Recipe Equipment Needed

1. Small bowl
2. Large mixing bowl
3. Medium bowl
4. Whisk
5. Grater
6. Measuring cups
7. Measuring spoons
8. Non-stick skillet or griddle
9. Spatula
10. Ladle or scoop (1/4 cup size)

FAQ

• Q: Can I use a different type of flour?A: Yes, you can switch out the all-purpose and whole wheat flour for gluten-free flour or a different blend of flours you like. You might need to adjust the amount of liquid to get the right consistency.
• Q: Is there a substitute for brown sugar?A: Brown sugar can be substituted with either coconut sugar or maple syrup. If you use a liquid sweetener, make sure to balance the wet and dry ingredients in your recipe.
• Q: How do I make this nut-free?A: Just leave out the walnuts. They are not required and they won’t impact how the pancakes hold together or get fluffy.

  B: Pile on the fresh fruit! It can be any kind, but try to use fruit that is in season for the best flavor.

  C: Serve these pancakes with maple syrup. Anything else just won’t cut it.

• Q: Can I use a different milk alternative?A: Of course, any plant-based milk such as soy, oat, or nut milk will work just fine. Each one will impart its own flavor and mouthfeel.
• Q: What can I use instead of flaxseed meal?A: If you don’t have flaxseed meal, no problem! You can substitute with chia seeds using the same water ratio to create a “chia egg,” which also serves as a binder.
• Q: Can these pancakes be made ahead of time?A: You can indeed prepare them in advance, and refrigerate them for no more than 3 days. For any storage beyond that, your best bet is to freeze them.

Vegan Carrot Cake Pancakes Recipe Substitutions and Variations

1 cup grated zucchini could be substituted with 1 cup grated carrot for a different texture and flavor.
1/4 cup brown sugar can be substituted for 1/4 cup of coconut sugar, making a switch to a natural alternative.
1 cup of almond milk can be replaced with 1 cup of oat milk or soy milk, keeping the substitution non-dairy.
1 tablespoon chia seeds mixed with 3 tablespoons water can replace 1 tablespoon flaxseed meal mixed with 2.5 tablespoons water (flax egg) to form a chia egg.
For cooking, 2 tablespoons avocado oil can be used in place of coconut oil for a neutral flavor and cooking properties that are just as comparable.

Pro Tips

1. Grate the Carrots Finely For a smoother texture and even distribution of flavor, grate the carrots finely. This will help them blend seamlessly into the batter and cook evenly.

2. Let the Batter Rest After mixing the wet and dry ingredients, let the batter sit for about 10 minutes before cooking. This allows the flour to hydrate and the baking powder to activate, resulting in fluffier pancakes.

3. Control The Heat Maintain medium heat while cooking the pancakes to ensure they cook through without burning. If the skillet is too hot, the outside may cook too quickly, leaving the inside undercooked.

4. Use a Ladle for Even Pancakes Use a 1/4 cup measuring cup or a ladle to pour the batter onto the skillet for even-sized pancakes. This helps them cook uniformly and makes serving easier.

5. Customize with Extras Enhance the flavor by experimenting with additions such as a pinch of orange zest to the batter or topping with toasted coconut for added texture and aromatic depth.