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Close up of maple syrup drizzling down the side of a stack of carrot cake pancakes.
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4 from 3 votes

Vegan Carrot Cake Pancakes

A delicious and sweet veggie packed breakfast even the kids will love!
Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: Breakfast and Brunch
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 202kcal


Vegan Carrot Cake Pancakes

  • 1 ½ cups white whole wheat flour all purpose flour will also work
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp 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 tsp 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)


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.


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


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