Vegan Carrot Cake Pancakes with roasted carrots and walnuts & loads of spice. Layered with a vegan yogurt coconut cream dressing. breakfast. gluten-free option.
I was thinking of what to make for the Easter weekend. With many Carrot Cakes, and Pancakes and other carrot desserts on the Interwebz, Carrot Cake Pancakes were stuck in my head. And from earlier trials (Carrot Cake Ice cream), I know I like the carrots roasted to bring out a more intense carrot and spice flavor profile.
These pancakes have a good load of roasted grated carrots. I also added some walnuts to the mixture. You can use more carrots or other nuts or seeds. Make a thick batter, add the carrots and make fat pancakes. The pancakes are super delicious by themselves. Serve them up with maple syrup and a sliver of butter.
I drizzled some thick vanilla yogurt and coconut cream frosting on it. Make a thicker frosting with vegan cream cheese and sugar and even it out for the Quickest Carrot Cake for 2 ever! No baking required.
You can use my multigrain pancake mix or gluten-free pancake mix for the pancakes. The pancakes and frosting are soy-free.
Dont the layers of these Vegan Carrot Cake Pancakes look fabulous!
These pancakes have a good load of roasted grated carrots. I also added some walnuts to the mixture. You can use more carrots or other nuts or seeds. Make a thick batter, add the carrots and make fat pancakes. The pancakes are super delicious by themselves. Serve them up with maple syrup and a sliver of butter.
I drizzled some thick vanilla yogurt and coconut cream frosting on it. Make a thicker frosting with vegan cream cheese and sugar and even it out for the Quickest Carrot Cake for 2 ever! No baking required.
You can use my multigrain pancake mix or gluten-free pancake mix for the pancakes. The pancakes and frosting are soy-free.
Dont the layers of these Vegan Carrot Cake Pancakes look fabulous!
For more Easter Ideas, check out yesterday’s Big Easter round up!
For more pancakes see here.
There is also going to be a Black Bean Tofu (soy-free) on the market soon!
Step Pictures: See Recipe below
Lightly roast the carrots and walnuts.
Make pancake batter. Add the carrot mixture to it.
Mix to combine.
Make pancakes. Use a spoon to shape the thick batter.
Serve the pancakes as is with maple syrup and vegan butter.
Or spread some cream cheese frosting or a yogurt cream frosting. garnish with grated carrots and walnuts.
Vegan Carrot Cake Pancakes
These Carrot Cake pancakes are almost a Carrot Cake with roasted carrots, walnuts and loads of spices. Layered with a vegan yogurt frosting. Free of Dairy, egg, corn, soy. can be made gluten-free
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 2
Calories: 651kcal
Ingredients
- 1 (61 g) loaded cup chopped carrots or 1 loaded cup shredded/grated carrots
- 1/4 cup (29.25 g) raw walnuts
- 1/2 tsp (0.5 tsp) oil
- 1 Tbsp ground raw sugar or any finely ground sweetener
- 1/4 tsp (0.25 tsp) each of cinnamon, ginger and clove powder
- a pinch of nutmeg
Pancake Batter
- 1 1/4 cup (162.5 g) pancake mix
- 1/4 tsp (0.25 tsp) each of cinnamon ginger powder
- a generous pinch of clove and nutmeg powder
- 1/2 tsp (0.5 tsp) vanilla extract
- 2 Tbsp maple syrup
- 1/3 cup (83.33 ml) almond milk
- 1/3 cup (83.33 ml) water
- 1 tsp lemon juice
Vegan Yogurt Coconut Cream Frosting
- 1/4 cup (61.25 ml) non dairy yogurt I used So Delicious Vanilla coconut milk yogurt or vegan cream cheese
- 1/3 cup (80 ml) coconut cream the thick cream that settles on the top of the can after refrigerating for a few hours or cashew cream
- 1 Tbsp coconut oil softened
- 1/4 cup (59.15 g) ground raw sugar or other sweetener of choice
- 1/2 tsp (0.5 tsp) vanilla extract
- 1 tsp or more lemon juice
- 1/2 tsp (0.5 tsp) cider vinegar
Instructions
- Grate the carrots, or pulse in a blender/food processor to a coarse shred. Pulse the walnuts to small pieces. I used my blendtec. (total 1.25 cups of grated carrots and chopped walnuts).
- In a pan, add oil and heat at medium. Add the carrot walnut mixture and roast for 3 minutes. Add the sugar and spices. Mix and cook for another 4 minutes. Reserve a Tbsp of the mixture to top the pancakes.
- In a bowl, whisk the dry ingredients of the pancake mix. Add the spices and mix. Add all the wet ingredients to the dry and mix to combine. Add more water if needed. Keep the batter thicker than usual so it can hold a lot of carrots.
- Add the carrot walnut mixture and mix to combine.
- Make 4-5 pancakes. Heat a pan on medium heat. Drizzle a few drops of oil. when the pan is hot, Spread the batter to form same size circles. The batter will be thicker than usual pancake batter, so use a spoon to shape.
- Cook 4-6 minutes each side.
- Make the frosting: Combine everything under frosting in a bowl. Taste and adjust sour and sugar. Spread a Tablespoon or more frosting between each pancake or use this Date caramel between the pancakes to bring out the sweetness.
- Drizzle the frosting on the stacked pancakes or apply evenly with a spatula.
- Sprinkle the roasted carrot walnut mixture on top and serve.
- Serve pancakes as is with maple syrup, with this yogurt cream frosting, or your favorite cream cheese frosting.
Notes
Nutritional values based on one serving
Nutrition
Nutrition Facts
Vegan Carrot Cake Pancakes
Amount Per Serving (2 g)
Calories 651 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 9.8g61%
Sodium 322mg14%
Potassium 558mg16%
Carbohydrates 80g27%
Fiber 4g17%
Sugar 48g53%
Protein 10g20%
Vitamin A 10895IU218%
Vitamin C 10mg12%
Calcium 326mg33%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.
coconutandberries says
April 15, 2014 at 8:02 pmThese look so wonderful Richa! Carrot cake is my favourite cake and I actually probably prefer pancakes to “real” cake 😀 Your “cream cheese” frosting looks especially good too.
Richa says
April 16, 2014 at 4:39 pmi love the pancakes more than the cake too. lighter and less sweet. perfect for dessert too!
happymom says
January 8, 2020 at 4:19 pmHey Richa! Thank you for the wonderful recipe. My son is allergic to both coconut and cashew(all of the tree nuts) what can I use in place of Coconut/cashew cream in this recipe? Thank you in advance!
Richa says
January 8, 2020 at 10:04 pmuse just maple syrup and vegan butter for topping.
June says
April 16, 2014 at 11:36 amMmmm, these are drool-worthy! Gotta love pancakes that taste like actual cake. 🙂
Richa says
April 16, 2014 at 4:39 pmThey definitely do. maybe less sweet but i don’t miss it!
Unknown says
April 16, 2014 at 3:20 pmThis comment has been removed by the author.
Michael Phelan says
April 16, 2014 at 7:54 pmWow! Do these ever look fantastic! question: If I am using a store bought gluten free flour blend that does not contain baking soda, powder or flax meal how much of each of those ingredients should I add to the pancake batter?
Richa says
April 16, 2014 at 8:55 pmAdd 1 tsp of baking powder per 1 cup of flour. and a 1/8 tsp soda per cup flour.
gf flour blends usually have other binding agents like xanthan gum, so you need not add flaxemeal. if it doesnt have gum, add 1 Tbsp flaxmeal per cup of flour.
Michael Phelan says
April 17, 2014 at 2:57 pmThanks very much. Appreciate it. Looking forward to making them this weekend.
Annie says
April 16, 2014 at 8:05 pmYou are speaking my language here, Richa. Pancakes…carrot cake…heaven.
Anonymous says
April 16, 2014 at 9:26 pmLove the recipe, do you have a nut free version?
I could use soy or rice milk for the almond milk, but for the 1/4 of walnuts…is that too much to omit?
do you have another solution?
Richa says
April 16, 2014 at 9:28 pmyou can use more carrots. or use pumpkin seeds.
Anonymous says
April 17, 2014 at 3:36 amomgosh, i wish i had seen these soon enough to make for my husbands bday breaky! could i use whatever recipe i normally use for pancakes? how would that work? i usually make these ones…http://vegweb.com/recipes/best-tasting-pancakes-ever-vegan-or-otherwise
Jon says
April 17, 2014 at 9:12 amWow, that looks amazing. I have to give that a go.
genevieve @ gratitude & greens says
April 17, 2014 at 11:48 amYou have just combined two things I love: carrot cake and pancakes! So excited to try making this on pancake sunday 🙂
Humphrey Addison says
April 17, 2014 at 12:11 pmDelicious, healthy and refreshing. Nice combination of 2 two .shared great information not for only me but all those peoples who want to learn or learning the chef education.
How To Become A Chef
Caitlin says
April 17, 2014 at 2:18 pmthat’s it, i’m flying out to seattle, not to see my brother, but to see you so that you can make these for me!
The Vegan 8 says
April 17, 2014 at 4:17 pmI could have sworn I already commented on these, oh well. Anyways, these look absolutely beautiful and delicious. I have never eaten carrot cake pancakes before and I love that you cooked the carrots beforehand….bet that totally improves the flavor and makes them sweeter!
Gisel says
April 12, 2019 at 12:48 amLooks amazing! I so wanna try these… question.. would these work if I put them in a waffle maker?
Richa says
April 12, 2019 at 10:52 amyes
kristi bane-allen says
April 19, 2014 at 12:10 pmI made these yesterday… So very good. I replaced a bit of granulated sugar with agave syrup.. These were worth every calorie.. I’ll make them again!
Bojan says
April 20, 2014 at 5:59 amBriliant!!..Thank you! 🙂 🙂
Sunday Morning Banana Pancakes says
April 24, 2014 at 5:54 pmWOW these look so decadent…and for breakfast, YES PLEASE!
Chichi for u! says
April 24, 2014 at 6:16 pmWhy cant I “pin” your stuff!?
Richa says
April 24, 2014 at 6:18 pmThere is a pin it button on the top of the post and a P button at the bottom. click any of those to pin.
if you have a pinterest widget installed on the browser then the button shows up on each image too.
Kristi Heffelfinger says
April 27, 2014 at 8:01 amThese were absolutely delicious!!! I made extra frosting and used it to dip my fresh fruits in as a snack. Yum!!!
Kristi Heffelfinger says
April 27, 2014 at 8:01 amThese were absolutely delicious!!! I made extra frosting and used it to dip my fresh fruits in as a snack. Yum!!!
Richa says
April 27, 2014 at 6:25 pmAwesome! I am so happy you made them and loved them! these are definitely my current favorite pancakes. 🙂
Lynsey @Coffee For Mom says
April 27, 2014 at 10:22 pmThis looks soo yummy! Adding to my recipe list!
Sarah Stegall says
April 28, 2014 at 9:04 pmDo you think molasses would work in place of a sweetner in the batter?
Richa says
April 29, 2014 at 2:30 amthe molasses will add a lot of molasses flavor. you can use a few drops of stevia, or use maple syrup or coconut sugar.
Kim says
April 29, 2014 at 12:15 pmI’ve never seen carrot cake pancakes before, what I great idea! I’m off to experiment… yum 🙂
Corrin Radd says
May 10, 2014 at 1:43 pmMade these today–yummy.
Traditionally Modern Cook says
May 14, 2014 at 9:30 amCarrot pan cake s insteresting wil try
Glow With Meraki says
August 27, 2016 at 5:52 pmThese look incredible! Will definitely have to try this recipe 🙂
Jody says
February 10, 2018 at 12:34 pmI made these today…they were great! Though they were sweet enough that we did skip the “frosting” or additional maple syrup. The texture was very nice.
Question: Your pancake mix recipe has sugar in it. Then the carrot part has sugar. Then there is maple syrup added to the batter. Is that on purpose or should the pancake mix recipe be made without sugar for this recipe? I could see using a bit less, especially if adding the yogurt cream.
For other readers, I used buckwheat flour from the choices listed and also we were out of spelt flour so I subbed brown rice flour for that.
Richa says
February 10, 2018 at 12:41 pmAwesome! yes you can reduce the sugar a bit. I was going for a more carrot cake tower so they are more a dessert pancake. adjust to preference.
Ankita Jaiswal says
April 27, 2018 at 5:05 amWell, its first time I tried making Cake that all new CARROT cake….let me tell you that it was very delicious and my Husband loved it. Thanks for the tips and recipe.
Nancy says
September 25, 2018 at 5:44 pmI do look at nutritional info in recipes. The info given is for one serving but I can’t find how many are in a serving.
I made these and they are awesome. I eat them with some walnut butter and hemp seeds plus a little bit of Crofton’s Apricot just fruit spread. Yummo!
Thanks
Richa says
September 29, 2018 at 2:45 pmRecipe makes 2 servings, which is about 2-3 pancakes per serving.
Sandra says
December 4, 2018 at 6:58 amHi Richa, first of all, thank you so much for your great recipes. I would love to try this one…My question is, do you have a salt or sugar recipe for the rest of coconut you don’t use? Than you so much for the sharing and this awesome blog!
Valenica Abbott says
December 17, 2018 at 9:43 pmThis recipe is awesome I can’t wait for me and the love bug to try it.
Mother Holly says
July 12, 2019 at 5:38 pmMy four children (and all of their friends) adore these! If we are having a rather large slumber party, I might substitute the flour for the Birch Benders Paleo Pancake Mix (so long as no one has an issue with eggs) or plain old Almond Flour. They seem to turn out perfectly every time, no matter how I change things up. Thank you!
Richa says
July 13, 2019 at 12:13 amgreat!