Go Back
+ servings
Print Recipe
5 from 3 votes

Vegan Carrot Cake Pancakes

Easy and delicious one-bowl vegan carrot cake pancakes. You can make them with whole wheat flour and the carrots make them an even more guilt-free treat. These are absolutely delicious served with a sprinkle of chopped walnuts and maple syrup or a vegan cream cheese syrup, or they are sweet enough to eat by themselves. This is a vegan, soy-free, nut-free recipe and you can make the pancakes gluten-free.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast/Brunch
Cuisine: American, nut-free, Soy-free
Diet: Vegan, Vegetarian
Keyword: Vegan Carrot Cake Pancakes
Servings: 4 servings (approx 3 pancakes each)
Calories: 279kcal



  • 1 ½ cups flour (all purpose flour or whole wheat pastry flour, or a mix of regular whole wheat flour and all purpose flour)
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon nutmeg
  • 1 to ½ teaspoon cardamom
  • 2 tablespoon flaxmeal (not flax eggs)
  • cups shredded carrots (approximately 2 carrots)
  • ¼ cup applesauce
  • ¼ cup vegan yogurt
  • 1 cup nondairy milk (oat milk, soy milk, almond milk or any other nondairy milk is fine.)
  • 1 tablespoon maple syrup
  • 1 teaspoon pure vanilla extract


  • Whisk the flour, baking powder, baking soda, salt, cardamom and nutmeg in bowl.
  • Dump in the remaining ingredients: flax meal, grated carrots, applesauce, yogurt, milk, maple syrup, if using, and vanilla extract.
  • Use a spatula to mix the wet ingredients into the dry. Don't overmix. Stop as soon as there are no traces of dry flour. The batter may appear a bit thick but keep in mind the carrots will express liquid as they cook, so you don't want a very runny batter.
  • Heat a well-seasoned cast iron griddle or a non-stick griddle over medium heat.
  • Brush on an even coating of oil or cooking spray.
  • Scoop out the batter on the griddle using a quarter cup measure. If it is still thick help spread it into a round as best as you can.
  • When bubbles appear near the center of the pancakes and the sides appear to be drying flip over. Cook for another minute or until the pancakes are cooked through.
  • Serve immediately.


  • You can stir one of these into the carrot pancakes for even more deliciousness: ¼ cup finely chopped walnuts or pecans, ½ cup coconut flakes or shredded coconut, 1 teaspoon cinnamon (instead of cardamom) and ¼ cup raisins.
  • Advance meal prep: Grate the carrots the night before or at the start of the week and store in the refrigerator. Mix the dry ingredients -- flour, baking soda, baking powder, salt and spices -- and store in a jar, then simply mix in the wet ingredients and carrots the day you make these. You can also double or multiply the quantity of ingredients and store it for several months at room temperature in an airtight jar. Use 1 ½ cups of the dry mix to make one batch of 12 pancakes.
  • Storing: Store the pancakes in the fridge for up to three days. Reheat before serving. For longer storage flash-freeze the pancakes by placing them in a single layer on a baking sheet. Freeze the pancakes, then transfer them to an airtight container or freezer-safe bag. Freeze for up to three months. Thaw and reheat on griddle or in toaster.


Serving: 3pancakes | Calories: 279kcal | Carbohydrates: 50g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 338mg | Potassium: 471mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5332IU | Vitamin C: 7mg | Calcium: 185mg | Iron: 3mg