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Vegan Carrot Cake Pancakes – A deliciously sweet, veggie packed breakfast even the kids will love!

These Carrot Cake Pancakes are loaded with carrots and warming spices for a healthy dose of nutrition and comfort.

They are fluffy and moist and I promise your kids won’t mind eating veggies for breakfast if you serve them this way!

Perfect for a weekend morning, Easter brunch, or any other time you’re craving pancakes!

Sneaky Vegetables for Breakfast

It’s not often that my kids eat vegetables for breakfast and I’m guessing the same is true in your house. These delicious sweetly spiced pancakes are a perfect way to sneak in those veggies before they even realize what’s happening!

Complete your breakfast or brunch with these tasty plant based recipes:

Coffee Granola

Breakfast Nachos

Rise and Shine Creamy Clementine Smoothie

Health Benefits of Carrots

Carrots are a very healthy vegetable. Low in calories, high in nutrients, and sweetly crunchy, they make a great snack!

They are extremely high in vitamin A. Just one cup contains over 100% of the recommended daily amount. Carrots also contain quite a bit of biotin, vitamin K, fiber, B vitamins, vitamin C, folate, phosphorus, and vitamin E.

This sweet orange veggie has been linked to healthy eyes, good digestion, and a possible decreased risk of cancer.

Don’t miss these other carrot recipes!

All the Toppings

We like to top our pancakes with chopped walnuts, golden raisins, coconut flakes, and a drizzle of pure maple syrup or sweet cashew cream cheese frosting.

If you use the Sweet Cashew Cream Cheese Frosting, I would suggest skipping the maple syrup and vice versa. Using both will be way too sweet. Of course, your kids might actually like that, but don’t blame me if they are bouncing off the walls first thing in the morning.

How would you top your Carrot Cake Pancakes?

Vegan Carrot Cake Pancakes

I hope you love these Carrot Cake Pancakes as much as we do. If you try them, please come back and leave me a comment below with your feedback and star rating.

You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it.

Enjoy!

Vegan Carrot Cake Pancakes A delicious and sweet veggie packed breakfast even the kids will love! 4 from 3 votes Print Prep Time: 10 minutes Cook Time: 7 minutes Total Time: 17 minutes Servings: 6 Calories: 202 kcal Author: Jenn Sebestyen Ingredients Vegan Carrot Cake Pancakes 1 1/2 cups white whole wheat flour (all purpose flour will also work) 1 1/2 cups white whole wheat flour (all purpose flour will also work)

2 tsp baking powder 2 tsp baking powder

2 tsp ground cinnamon 2 tsp ground cinnamon

1/2 tsp ground nutmeg 1/2 tsp ground nutmeg

1/4 tsp ground ginger 1/4 tsp ground ginger

3/4 cup unsweetened canned coconut milk 3/4 cup unsweetened canned coconut milk

3/4 cup coconut water 3/4 cup coconut water

1/4 cup + 2 tablespoons pure maple syrup (plus more for drizzling on top, if desired) 1/4 cup + 2 tablespoons pure maple syrup (plus more for drizzling on top, if desired)

1 tsp pure vanilla extract 1 tsp pure vanilla extract

1 cup finely shredded carrots 1 cup finely shredded carrots

chopped walnuts (optional, for garnish) chopped walnuts (optional, for garnish)

raisins (optional, for garnish) raisins (optional, for garnish)

coconut flakes (optional, for garnish) coconut flakes (optional, for garnish) Sweet Cashew Cream Cheese, makes about 1/2 cup (optional) 1/2 cup raw cashews (soaked for 3-4 hours or overnight) 1/2 cup raw cashews (soaked for 3-4 hours or overnight)

1/4 cup coconut water 1/4 cup coconut water

2 tbsp pure maple syrup 2 tbsp pure maple syrup

1 tsp vanilla 1 tsp vanilla

1/2 tsp lemon juice 1/2 tsp lemon juice Instructions For the Carrot Cake Pancakes: In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and ginger.

In a small bowl or large measuring cup, whisk together the coconut milk, coconut water, maple syrup, and vanilla.

Pour the wet ingredients into the dry and stir to combine.

Stir in the shredded carrots until just combined.

Over medium heat, in a non-stick pan (or using a light spray of oil in a regular pan), pour 1/4 cup of the pancake batter into the pan.

Cook for 4 to 5 minutes on the first side until small bubbles appear all over the surface and the pancake can easily be flipped.

Cook another 2-3 minutes on the second side. Repeat with remaining batter. You may need to adjust the temperature as you go. For the Sweet Cashew Cream Cheese (if using): Place all ingredients in a high speed blender and puree until smooth. Pour into a small bowl and let sit for a few minutes to thicken. For Serving: Serve the pancakes garnished with chopped walnuts, shredded coconut, raisins, Sweet Cashew Cream Cheese and/or a drizzle of pure maple syrup. Notes ~Makes about 12 pancakes using 1/4 cup batter per pancake. Nutrition facts calculated figuring two pancakes per person, toppings not included. Nutrition Calories: 202 kcal | Carbohydrates: 32 g | Protein: 4 g | Fat: 5 g | Saturated Fat: 4 g | Sodium: 50 mg | Potassium: 178 mg | Fiber: 4 g | Sugar: 11 g | Vitamin A: 3550 IU | Vitamin C: 12.4 mg | Calcium: 50 mg | Iron: 1.8 mg Tried this Recipe? Tag me Today! Mention @Veggie_Inspired or tag #VeggieInspired

Recipe, post content, and photos updated April 2019. Original posted April 2015.





More Vegan Easter Recipes to Love:

Photos from the original post. Yikes!