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A stack of vegan carrot cake pancakes on a plate with fork.
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5 from 7 votes

Vegan Carrot Cake Pancakes

A stack of these vegan carrot cake pancakes is the perfect, nutritious and delicious vegan breakfast! Serve with a sprinkle of chopped walnuts and maple syrup or a vegan cream cheese syrup. This is a vegan, soy free, nut free recipe and you can make the pancakes gluten free as well.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast/Brunch
Cuisine: American, nut-free, Soy-free
Diet: Vegan, Vegetarian
Servings: 4 servings (approx 3 pancakes each)
Calories: 279kcal
Author: Vaishali · Holy Cow Vegan

Equipment

Ingredients

  • 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 ground cardamom
  • 2 tablespoon flaxmeal (not flax eggs)
  • 1½ 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
US Customary - Metric

Instructions

  • 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.

Nutrition

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