Vegan Carrot Cake Pancakes, whole wheat, no oil, naturally sweetened

These sunny Vegan Carrot Cake Pancakes are perfect for Easter breakfast, and they’re whole wheat, have no added fats, and are naturally sweetened. A vegan, soy-free, nut-free recipe. 

Make your Easter morning sunny and sweet with these fluffy and whole wheat Vegan Carrot Cake Pancakes.

They are also made without any oil and they are naturally sweetened. And they obviously have the great nutritional punch of carrots in them. It’s practically like eating sunshine on a plate. And who knows, by the end of breakfast, you might have developed a halo around your head. 🙂

I like cooking the carrots before I add them to the batter, which intensifies their sweetness and also removes that raw, grassy flavor that carrots can impart to foods. It’s an extra step but well worth it.

What I also love about these pancakes is their color. How gorgeous is that orange-gold hue? It also makes these pancakes really fun for kids. Jay, his mouth stuffed, couldn’t stop saying, Mom, these are delicious!

Try them yourself, and if you do, be sure to come back and let me know how they were.

Happy Easter!

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Looking for more vegan breakfast recipes?

The best vegan pancakes (whole wheat)

Vegan Rhubarb Crisp

Savory Vegan Crepes with Wild Mushroom Sauce

Vegan French Toast

Vegan Sausage Breakfast Lasagna

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Vegan Carrot Cake Pancakes

Print Recipe

5 from 2 votes

Vegan Carrot Cake Pancakes, wholegrain, no oil, naturally sweetened

These sunny Vegan Carrot Cake Pancakes are perfect for Easter breakfast, and they're whole wheat, have no added fats, and are naturally sweetened. A vegan, soy-free, nut-free recipe. 

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Breakfast/Brunch

Cuisine: American, nut-free, Soy-free, Vegan

Author: Vaishali · Holy Cow! Vegan Recipes

Ingredients

• 2 medium carrots, cut into 1/4-inch rounds (should measure approximately 1 1/2 cups)
• 1 1/2 cups whole wheat pastry flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup applesauce
• 1/4 cup maple syrup
• 1/2 to 3/4 cup nondairy milk, like soy, hemp, rice or almond.
• 1 tsp pure vanilla extract

Instructions

• Place the carrots in a saucepan with 1 cup water and bring to a boil. Cover and cook them around 10 minutes or until tender enough that a knife pierced into the center of a round goes through without resistance.
• Place the carrots in a blender along with the water they were boiled in, the applesauce, and the maple syrup and vanilla extract. Blend until smooth.
• Place the flour in a bowl along with the baking powder, baking soda, salt, cinnamon and nutmeg. Whisk to mix.
• Add the blended carrot mixture and, slowly, add the nondairy milk, enough to make a pourable pancake batter. You may not need all of the milk, so add a little at a time. If the batter still seems too thick, add more.
• Heat a cast iron or nonstick griddle. If using a nonstick griddle, you can skip oil altogether, otherwise coat the bottom with cooking spray. Pour the batter on the griddle in half-cup measures and cook each pancake until golden brown on each side. 
• Serve hot with maple syrup on the side.