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A deliciously sweet, veggie packed breakfast even the kids will love! Try these Vegan Carrot Cake Pancakes today!
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!
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:
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!
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?
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.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Vegan Carrot Cake Pancakes
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
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Recipe, post content, and photos updated April 2019. Original posted April 2015.
Jen says
Is the calories per pancake?
Jenn Sebestyen says
I estimated serving size as 2 pancakes each.
Jen says
Ahh great! The pancakes look quite large, too! 🙂
Jenn Sebestyen says
They’re good size! Not mini! 🙂 Enjoy!
Jen says
Hi, can the flour be subbed for a GF one? And if so, is it 1:1?
Jenn Sebestyen says
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!
Jen says
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
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!
Katie H says
Reviewing while I am eating these although I admit it was a difficult choice to set down the fork! SO yummy. Thanks, Jenn!
Jenn Sebestyen says
HaHa! I love that!! Thank you, Katie! Did the kids try them?
Katie H says
They sure did! Everyone was a fan. 🙂
Jenn Sebestyen says
Oh, awesome!
Pamela says
Can you use something less caloric than coconut milk?
Jenn Sebestyen says
Yes, any milk should work. Let me know how they turn out!
Natalie Fegan says
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! 😉
Jenn Sebestyen says
HaHa! I can’t wait to hear what you think, Natalie!
April says
I don’t like coconut water. Can I just add extra almond milk?
Jenn S. says
Yes, that should be fine. Enjoy!
Terri says
These look divine! Anybody subbed gluten free flour for the all purpose?
Jenn S. says
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!
Jenn S. says
Thanks, Ceara! Enjoy!
MaMggie McConnell says
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
I would think a gluten-free flour blend would work great. Let me know how they turn out!
marialoghin says
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
Jenn S. says
Thanks, Maria! I will check out your blog too!
Sharlyn Petit says
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?
Jenn S. says
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!
Sharlyn Petit says
Yes, that’s correct! No recipe on our side, just a description. Thanks, Jenn!
Jenn S. says
Perfect! Thanks, Sharlyn! Would you send me a link when it’s published so I can promote it as well?
Natalie says
I love that you just made it 100% acceptable to eat cake for breakfast 🙂
Jenn S. says
LOL, Natalie! Anytime I can feed my sweet tooth in a healthy way, I will!
Ceara @ Ceara's Kitchen says
These sounds SO epic!!! I wish I had a stack of these right now! I will definitively be making these very soon 🙂
Jen @ Driftwood Gardens says
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!
Jenn S. says
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.