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    Home » Recipes » Breakfast and Brunch

    Carrot Cake Pancakes

    Published: Apr 1, 2019 · Modified: Aug 28, 2020 by Jenn Sebestyen

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    Jump to Recipe Print Recipe
    Chopped walnuts on top of white icing that is dripping down the side of a pancake stack.

    A deliciously sweet, veggie packed breakfast even the kids will love! Try these Vegan Carrot Cake Pancakes today!

    Close up of maple syrup drizzling down the side of a stack of carrot cake pancakes.

    These Carrot Cake Pancakes are loaded with carrots and warming spices for a healthy dose of nutrition and comfort.

    They are fluffy and moist and I promise your kids won’t mind eating veggies for breakfast if you serve them this way!

    Perfect for a weekend morning, Easter brunch, or any other time you’re craving pancakes!

    Stack of pancakes on a plate in front of a coffee cup.

    It’s not often that my kids eat vegetables for breakfast and I’m guessing the same is true in your house. These delicious sweetly spiced pancakes are a perfect way to sneak in those veggies before they even realize what’s happening!

    Complete your breakfast or brunch with these tasty plant based recipes:

    • Coffee Granola
    • Breakfast Nachos
    • Rise and Shine Creamy Clementine Smoothie
    Syrup being poured onto a stack of pancakes from a small white pitcher.
    Overhead view of a stack of pancakes on a plate with two forks.

    Carrots are a very healthy vegetable. Low in calories, high in nutrients, and sweetly crunchy, they make a great snack!

    They are extremely high in vitamin A. Just one cup contains over 100% of the recommended daily amount. Carrots also contain quite a bit of biotin, vitamin K, fiber, B vitamins, vitamin C, folate, phosphorus, and vitamin E.

    This sweet orange veggie has been linked to healthy eyes, good digestion, and a possible decreased risk of cancer.

    Don’t miss these other carrot recipes!

    • Carrot Pineapple Salad
    • Vegan Carrot Soup
    • Carrot Cake Baked Oatmeal
    • Roasted Carrot White Bean Spread
    • Vegan Carrot Muffins
    Chopped walnuts on top of white icing that is dripping down the side of a pancake stack.

    We like to top our pancakes with chopped walnuts, golden raisins, coconut flakes, and a drizzle of pure maple syrup or sweet cashew cream cheese frosting.

    If you use the Sweet Cashew Cream Cheese Frosting, I would suggest skipping the maple syrup and vice versa. Using both will be way too sweet. Of course, your kids might actually like that, but don’t blame me if they are bouncing off the walls first thing in the morning.

    How would you top your Carrot Cake Pancakes?

    White icing on top of a stack of pancakes.

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Close up of maple syrup drizzling down the side of a stack of carrot cake pancakes.

    Vegan Carrot Cake Pancakes

    A delicious and sweet veggie packed breakfast even the kids will love!
    4 from 3 votes
    Print Pin Rate
    Course: Breakfast and Brunch
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 7 minutes
    Total Time: 17 minutes
    Servings: 6
    Calories: 202kcal
    Author: Jenn Sebestyen

    Ingredients

    Vegan Carrot Cake Pancakes

    • 1 ½ cups white whole wheat flour all purpose flour will also work
    • 2 teaspoons baking powder
    • 2 teaspoons ground cinnamon
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon ground ginger
    • ¾ cup unsweetened canned coconut milk
    • ¾ cup coconut water
    • ¼ cup + 2 tablespoons pure maple syrup plus more for drizzling on top, if desired
    • 1 teaspoon pure vanilla extract
    • 1 cup finely shredded carrots
    • chopped walnuts optional, for garnish
    • raisins optional, for garnish
    • coconut flakes optional, for garnish

    Sweet Cashew Cream Cheese, makes about ½ cup (optional)

    • ½ cup raw cashews soaked for 3 to 4 hours or overnight
    • ¼ cup coconut water
    • 2 tablespoons pure maple syrup
    • 1 teaspoon vanilla
    • ½ teaspoon lemon juice

    Instructions

    For the Carrot Cake Pancakes:

    • In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and ginger.
    • In a small bowl or large measuring cup, whisk together the coconut milk, coconut water, maple syrup, and vanilla.
    • Pour the wet ingredients into the dry and stir to combine.
    • Stir in the shredded carrots until just combined. 
    • Over medium heat, in a non-stick pan (or using a light spray of oil in a regular pan), pour ¼ cup of the pancake batter into the pan.
    • Cook for 4 to 5 minutes on the first side until small bubbles appear all over the surface and the pancake can easily be flipped.
    • Cook another 2 to 3 minutes on the second side. Repeat with remaining batter. You may need to adjust the temperature as you go.

    For the Sweet Cashew Cream Cheese (if using):

    • Place all ingredients in a high speed blender and puree until smooth. Pour into a small bowl and let sit for a few minutes to thicken.

    For Serving:

    • Serve the pancakes garnished with chopped walnuts, shredded coconut, raisins, Sweet Cashew Cream Cheese and/or a drizzle of pure maple syrup.

    Notes

    ~Makes about 12 pancakes using ¼ cup batter per pancake. Nutrition facts calculated figuring two pancakes per person, toppings not included.
     
     

    Nutrition

    Calories: 202kcal | Carbohydrates: 32g | Protein: 4g | Fat: 5g | Saturated Fat: 4g | Sodium: 50mg | Potassium: 178mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3550IU | Vitamin C: 12.4mg | Calcium: 50mg | Iron: 1.8mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

    Recipe, post content, and photos updated April 2019. Original posted April 2015.

    More Breakfast and Brunch

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    • Smoky Tempeh Bacon
    • Strawberry Overnight Oats with Coconut Milk
    • Caroline’s Chocolate Mixed Berry Smoothie
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    Comments

    1. Jen says

      May 07, 2019 at 4:50 pm

      Is the calories per pancake?

      Reply
      • Jenn Sebestyen says

        May 07, 2019 at 5:14 pm

        I estimated serving size as 2 pancakes each.

        Reply
        • Jen says

          May 07, 2019 at 5:17 pm

          Ahh great! The pancakes look quite large, too! 🙂

        • Jenn Sebestyen says

          May 07, 2019 at 7:14 pm

          They’re good size! Not mini! 🙂 Enjoy!

    2. Jen says

      May 02, 2019 at 12:00 am

      Hi, can the flour be subbed for a GF one? And if so, is it 1:1?

      Reply
      • Jenn Sebestyen says

        May 02, 2019 at 8:58 am

        If you use a gluten free flour blend, like Bob’s Red Mill Gluten Free 1:1, then yes, it’s a 1:1 sub. Enjoy!

        Reply
        • Jen says

          May 02, 2019 at 1:20 pm

          I’m in UK and don’t think we have that brand?!
          Also, can the coconut milk and water be replaced with any other dairy free milk?

        • Jenn Sebestyen says

          May 02, 2019 at 3:13 pm

          Any kind of gluten free all-purpose flour blend should work fine. Coconut milk is a little thicker than other dairy free milks, so I would suggest cashew milk or soy milk. The coconut water can be subbed with pretty much any non-dairy milk (almond, soy, rice, oat, etc). Let me know what you choose! Enjoy!

    3. Katie H says

      April 17, 2019 at 8:50 pm

      Reviewing while I am eating these although I admit it was a difficult choice to set down the fork! SO yummy. Thanks, Jenn!5 stars

      Reply
      • Jenn Sebestyen says

        April 18, 2019 at 4:07 pm

        HaHa! I love that!! Thank you, Katie! Did the kids try them?

        Reply
        • Katie H says

          April 18, 2019 at 8:55 pm

          They sure did! Everyone was a fan. 🙂

        • Jenn Sebestyen says

          April 19, 2019 at 1:46 pm

          Oh, awesome!

    4. Pamela says

      April 02, 2019 at 3:26 pm

      Can you use something less caloric than coconut milk?

      Reply
      • Jenn Sebestyen says

        April 02, 2019 at 7:53 pm

        Yes, any milk should work. Let me know how they turn out!

        Reply
    5. Natalie Fegan says

      April 02, 2019 at 7:50 am

      Couldn’t get that one into CopyMeThat and onto the shopping list quick enough! It’s now on the menu for next week … EARLY next week! 😉

      Reply
      • Jenn Sebestyen says

        April 02, 2019 at 7:51 pm

        HaHa! I can’t wait to hear what you think, Natalie!

        Reply
    6. April says

      September 23, 2018 at 10:06 pm

      I don’t like coconut water. Can I just add extra almond milk?

      Reply
      • Jenn S. says

        September 24, 2018 at 7:34 am

        Yes, that should be fine. Enjoy!

        Reply
    7. Terri says

      June 04, 2015 at 7:52 am

      These look divine! Anybody subbed gluten free flour for the all purpose?

      Reply
      • Jenn S. says

        June 04, 2015 at 8:15 am

        Thanks, Terri! I haven’t tried it with gluten free flour, but I’m guessing if you us a gluten free flour blend, it would probably work. Let me know how it turns out if you try it!

        Reply
        • Jenn S. says

          June 04, 2015 at 8:15 am

          Thanks, Ceara! Enjoy!

        • MaMggie McConnell says

          April 04, 2019 at 11:20 pm

          I use a gluten-free flour (Pilsbury) for every recipe that requires flour (except bread) and all my cakes and cookies and pancakes turn out great. I was going to use it for this recipe as well. Just an FYI. This looks great! Thanks for the recipe.

        • Jenn Sebestyen says

          April 05, 2019 at 9:22 pm

          I would think a gluten-free flour blend would work great. Let me know how they turn out!

    8. marialoghin says

      April 21, 2015 at 8:01 am

      I just love this! Looks fantastic <3 Beautiful blog too 🙂 If you can , please check out my vegan blog: http://www.myfridgie.com Would love to know what you think. x

      Reply
      • Jenn S. says

        April 21, 2015 at 8:43 am

        Thanks, Maria! I will check out your blog too!

        Reply
    9. Sharlyn Petit says

      April 06, 2015 at 12:13 am

      Hi Jenn — This recipe looks so great! I write for ParentMap.com and would love to include this idea in a roundup article of Farmer’s Market Recipes. We would describe the recipe in our own words, and link back/credit your site for the recipe and use one image. Would you be OK with this?

      Reply
      • Jenn S. says

        April 06, 2015 at 7:33 am

        Hi, Sharlyn! Thanks for stopping by! Just so I understand correctly, you would not be printing the recipe in it’s entirety? Readers would have to click the link to my site to get the whole recipe? If this is the case, I would be delighted for you to include my recipe. Thank you so much!

        Reply
        • Sharlyn Petit says

          April 06, 2015 at 9:29 pm

          Yes, that’s correct! No recipe on our side, just a description. Thanks, Jenn!

        • Jenn S. says

          April 07, 2015 at 8:34 am

          Perfect! Thanks, Sharlyn! Would you send me a link when it’s published so I can promote it as well?

    10. Natalie says

      April 03, 2015 at 10:26 am

      I love that you just made it 100% acceptable to eat cake for breakfast 🙂

      Reply
      • Jenn S. says

        April 07, 2015 at 8:35 am

        LOL, Natalie! Anytime I can feed my sweet tooth in a healthy way, I will!

        Reply
    11. Ceara @ Ceara's Kitchen says

      April 03, 2015 at 10:01 am

      These sounds SO epic!!! I wish I had a stack of these right now! I will definitively be making these very soon 🙂

      Reply
    12. Jen @ Driftwood Gardens says

      April 03, 2015 at 6:04 am

      These sound AMAZING. I’m not sure if my family would eat these but I would! Pinned and making these so soon. Thanks for sharing!

      Reply
      • Jenn S. says

        April 07, 2015 at 8:36 am

        Jen, if you try it, let me know how your family liked it! My 3 years old girls ate them without any topping at all! Not even maple syrup.

        Reply

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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