These fluffy perfect-for-autumn pancakes are a cross between breakfast and dessert. Carrot cake for breakfast? Pancakes for dessert? Both are totally fine awesome in my books. Plus we’re talking about putting carrots IN pancakes… This is basically healthy eating! Right?
I loaded these pancakes with shredded carrot, dried coconut, golden raisins, chopped pecans, cinnamon, and ground ginger. Halfway through this photoshoot I realized I’d forgotten the pecans so none of the pancakes in the photos have pecans in them but it turns out they’re tasty either way!
These pancakes can easily be customized for a satisfying healthy(-ish) breakfast or a seriously decadent dessert experience. Leave ’em as-is for a delicious breakfast that falls somewhere in the middle. Ah, balance is good stuff.
If you want a real treat use Silk’s Vanilla Almondmilk in place of the unsweetened and go crazy with the toppings: Vegan butter, maple syrup, toasted pecans and shredded coconut are all delicious options. Take things to the next level with this sweet creamy cashew drizzle from our Perfect Vegan Cinnamon Buns recipe.
For something healthier, stick with Silk’s Unsweetened Almondmilk, substitute half of the all-purpose flour for whole wheat flour, use unsweetened coconut, and top ’em with almond butter and just a touch of maple syrup.
This post is sponsored by Silk. All text and opinions are my own.
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Carrot Cake Pancakes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 pancakes 1x
- Category: Breakfast
- Cuisine: Vegan
Description
Easy vegan pancakes loaded with all the flavours of carrot cake!
Ingredients
- 1 cup + 2 tbsp (155g) all-purpose flour
- 1 1/2 tbsp baking powder
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
- pinch ground ginger
- 1/3 cup grated carrot (approx. 1 carrot)
- 3 tbsp flaked or shredded dried coconut (I used sweetened)
- 3 tbsp golden seedless raisins
- 2 tbsp finely chopped pecans (optional)
- 1 tbsp melted coconut oil
- 1 cup Silk Unsweetened Almondmilk, warm
- 1/4 cup sugar
Instructions
- Preheat a nonstick frying pan over medium heat. Lightly oil pan if necessary,
- Mix together flour, baking powder, sea salt, cinnamon and ginger. Stir in the grated carrot, dried coconut, raisins, and pecans.
- Heat almondmilk in microwave until just warm (not hot.) Add the melted coconut and sugar and mix well.
- Add the almondmilk mixture to the dry ingredients. Use a fork to mix well, until there are no lumps in the batter. Do not overmix.
- Spoon 1/4-1/3 cup of the batter into your preheated pan. Cook the first side for about 1-2 minutes – until the edges appear dry and cooked and some bubbles have formed. Always flip the pancake before dry spots begin to form on the tops of your pancakes.
- Flip and cook for another 1-2 minutes.
- Store the cooked pancakes in a single layer on the racks in your warm oven – this will keep them warm but not soggy.
- Continue cooking the pancakes until batter is finished. Makes about 6-7 pancakes.
Notes
Add your favourite toppings: Vegan butter, maple syrup, toasted pecans, sweetened dried coconut, nut butters, etc.
How do these turn out? Are they nice and fluffy? Is there a strong taste of carrot? My fiancee is pretty picky, but I want to try these out real bad!
Thanks for posting!
I don’t think there’s a strong taste of carrot, they’re just like carrot cake in that way. Not strong at all! They’re quite fluffy, more so if you make sure to not over-mix them. Thanks for commenting Seth!
The 1 1/2 Tablespoons of baking powder is WAY TOO MUCH! The pancakes are fluffy, but extremely gritty feeling when you eat them from the baking powder.
Overall the recipe is nice and I will make again with some adjustments (lowering the baking powder amount and increasing the cinnamon and ginger).
★★★
Thanks for commenting Desiree! I always use that much baking powder in my pancakes and have never found them gritty. I’ll have to remake these ASAP to double check. Are you sure it wasn’t the ginger or cinnamon that made them gritty? Thanks for pointing this out, I’ll be sure to retest!
This is such a good idea!
I make pancakes all the time, often with homemade pumpkin purée, but I still have to try it with carrots!
Thanks for the idea!
Thank you so much! I hope you try them and love them 🙂
I have recently started to take on the vegan lifestyle and the one meal I haven’t been able to wrap my head around is breakfast! I will definitely be making these this weekend! I cannot wait to try them!
Yay! Thanks Hannah, I hope you love them! 😀 One of my favourite vegan breakfasts is this Scrambled Tofu Breakfast Bowl, you might like it too! Thasnks for commenting Hannah 🙂
Hi, I’m newly transitioning, this blog is wonderful. Quick question, can I substitute sweet potatoe for the carrot, I’m not a fan of carrot cake anything, lol.
Yay! That’s wonderful! You could substitute sweet potato for the carrot but if you don’t like carrot cake you might want to go with a different base recipe like these Lemon Poppy Seed Blueberry Pancakes. I hope you enjoy! 🙂
Instead of coconut oil 🥥 could you use vegan butter ? X
Yep!
Saturday morning delish ☺
★★★★★
Hey Brittany. I love this recipe. Thank you. If I was preparing ahead what stage would I stop at? Can I mix the better up and put it aside until I’m ready to cook and serve? Or would it be better to cook the pancakes ahead and reheat to serve?
I’d either leave the dry and wet ingredients separate and then just combine, mix, and prepare your pancakes. Or I’d cook them and reheat them like you suggested.
These are some of my favourite food photos mmm…beautiful and delicious 🌱
★★★★★