These Gluten-Free Vegan Carrot Cake Pancakes loaded with carrots make breakfast fun. Such a delightful way to start the day!

 

I love pancakes. I also love baking and making my own stuff. 

The story behind making these vegan carrot cake pancakes is that once I was feeling for some comfort food that should be sweet but healthy. So I made these delicious Gluten-Free Vegan Pancakes to appease my guilty cravings. I felt great about this choice because I got to eat dessert for breakfast without feeling guilty after all.

These pancakes are not only delicious but they are moist, and high in fiber, antioxidants, vitamins, and minerals. They are also sweetened with maple syrup instead of sugar.

The added carrot and pineapple are a great way to add extra nutrients to my diet. They are perfect on their own or served with my Pineapple Coconut Sauce (recipe below).

For the real deal, check out my Vegan Carrot Cake Donuts, Vegan Gluten-Free Carrot Cake, or my Raw Tropical Carrot Cake with Orange Cream Frosting.

Close up view of vegan carrot cake pancakes on a white plate on a white background

These yummy pancakes were a favorite of my family and I believe they will be for yours too!

Daevyd was so eager to help me prepare these pancakes that he even wanted to grate the carrots. I am so happy that he naturally loves to help me without me asking because we get to spend time together and he always finds it fun.

Incidentally, whenever I ask Daevyd what he wants to be when he grows up, he always says a chef!

 

Scroll down for the detailed recipe. But I suggest reading the complete article for useful tips and suggestions if you want to make a perfect sauce every time.

 

Why You’ll Love These Vegan Carrot Pancakes?

This recipe for a vegan carrot cake pancake is so awesome. It is probably the best-tasting pancake ever because:

  • It is easy to make. A few simple ingredients and about 15 mins are all you’ll require.
  • It’s gluten-free and vegan.
  • It is dairy-free, and egg-free but mega fluffy
  • Soft and delicious!
  • It’s a smart way to sneak vegetables into your breakfast.
  • They are extremely comforting.
  • Super satisfying
  • Freezer friendly
  • Perfect for Easter brunch
  • Delicious on its own and drizzled with maple syrup
  • Simply addictive!

Ingredients for carrot cake pancakes

Vegan Carrot Cake Pancake Ingredients

Here is everything you will need to make these delicious vegan carrot cake pancakes.

  • Gluten-Free Flour: I updated the recipe and used gluten-free flour (Pillsbury brand) I used brown rice flour and Oat flour in the original recipe.
  • Ground Flax Seeds: Flaxseed act as an egg replacer, helping to keep the pancakes together.
  • Baking Powder: Baking powder is a leavening agent. Although technically optional, it will give the pancakes more fluff and lift.
  • Spices: Although the recipe calls for cinnamon and ginger, a pinch of nutmeg will also be delicious!
  • Salt: The batter was seasoned with salt to balance out the flavors.
  • Nondairy Milk: Plant-based milk is known as non-dairy milk. Almond milk, coconut milk, soy milk, and cashew milk are some of the varieties. I chose almond milk, but feel free to use your fave! Any type of plant-based milk will work.
  • Maple Syrup: You don’t need to add this unless your dish isn’t sweet enough or you’re using unsweetened milk. I absolutely love maple syrup’s sweet, caramel-like, warm flavor. If you don’t want to use maple syrup, sweeten non-dairy milk or agave syrup can be used instead.
  • Carrots: Carrots are the star of this recipe. I went to the store and bought fresh carrots. They’re not only delicious but nutritious as well.
  • Apple Sauce: Apple sauce is a versatile vegan ingredient that may be used in a variety of baking recipes. Apples, sweeteners, and lemon juice are used to make it. Apple sauce not only makes baked goods healthier and lower in calories, but it also keeps them fresher for longer.
  • Vanilla: The addition of vanilla enhances the flavor. They’ll give you a delicious carrot cake-like flavor, which is an Easter staple.

Pineapple Coconut Cream

  • Coconut Cream: You can homemade or store-bought. Scroll down for more details.
  • Maple syrup
  • Vanilla
  • Crushed Pineapples: Pineapples are high in antioxidants, which can help to protect the body from diseases.
  • Walnuts: Walnuts have a crisp texture as well as a plethora of nutrients. These nuts have a lot of health benefits, therefore they should be part of your regular diet.

Gluten-Free Carrot Cake Pancake

How To Make Carrot Cake Pancakes

  • In a large bowl, combine gluten-free flour, flax seeds, baking powder, ginger, cinnamon, and salt.
  • Combine almond milk, maple syrup, and vanilla in a smaller bowl.
  • Thoroughly mix wet ingredients into dry ingredients, then stir in carrots and apple sauce.
  • Heat oiled cast-iron skillet or griddle over medium heat, add ¼ cup batter, and spread with a spatula.
  • Cook for 4 minutes, then flip the pancake using a spatula and cook for another 3 minutes. Repeat until the batter is all gone.

To Prepare Pineapple Coconut Cream

  • In a small bowl, mix coconut cream, maple syrup, vanilla, and pineapple.
  • To serve, place 2 pancakes on a plate, top with pineapple coconut sauce and sprinkle with walnuts.

 

Topping Ideas

Here are some carrot-cake-inspired toppings to try:

  • Pineapple: You can use fresh, canned, or thawed frozen pineapple.
  • Nuts: Chopped walnuts or pine nuts can be sprinkled on top or mixed into the batter.
  • Coconut: Shredded, flaked, or toasted coconut are all good options.
  • Raisins: Raisins can be sprinkled on top or mixed into the batter.
  • Dairy-Free Yogurt: I like rich, vanilla, or plain coconut yogurt, but any variety would do.
  • Cashew Frosting: For a delicious treat, try the cashew frosting.
  • Syrup: Maple syrup, agave nectar, or coconut nectar are all good choices.
  • Nut butter, such as almond butter, tahini, and cashew butter, is delicious.
  • Chia seed marmalade
  • Date paste
  • Whipped cream made without dairy is always a tasty treat!

Gluten-Free vegan carrot cake pancakes on a white plate topped with vegan whipped creamSuggestions For Meal Prep

Carrots can be grated and stored in the refrigerator overnight or at the beginning of the week.

Combine the dry ingredients — brown rice flour, flax seeds, oat flour, baking powder, cinnamon, ginger, and salt — store in a container, and keep in the refrigerator. The next day, simply add the wet ingredients and carrots. You may also double or triple the recipe and store it in an airtight jar at room temperature for several months.

Recipe’s Notes and Tips

Before you begin, there are a few things to keep in mind.

  • Before you begin mixing, make sure you have all of your ingredients measured out and ready to go so you don’t forget anything.
  • To ensure accuracy, weigh your ingredients on a kitchen scale.
  • Avoid overmixing the pancake batter, since this will result in dense pancakes.
  • Before preparing the carrot cake pancakes, let the batter rest for at least 10 minutes. This will help lighten the batter and make fluffy pancakes.
  • Make sure your skillet is completely hot.
  • To prevent burning, cook the pancakes at medium heat until done.
  • If you want your pancakes to be incredibly fluffy, don’t turn them more than once. Multiple flips will lead them to deflate, resulting in sad, flat pancakes.
  • To make low-fat pancakes, omit the walnuts.

More Pancake Recipes

Carrot cake pancakes on white plate with a stack in the background

Frequently Asked Questions

Can Vegan Carrot Cake Pancakes Be Frozen?

Yes. The cooked pancakes keep well in the freezer. Allow cooling completely before freezing for up to 3 months in a freezer-safe bag. They can be defrosted in the refrigerator or toaster for an on-the-go breakfast or snack.

To prevent sticking together place pancakes in a single layer on a clean baking sheet and freeze until solid. Place the frozen pancakes in a freezer container or bag. 

Alternatively, a parchment paper layer between the pancakes can also be used to freeze them.

My Pancakes Are Too Tender. Why?

If you add too much moisture, this can happen. Remember that the carrots already have moisture in them, which will release while the carrots simmer. As a result, the pancake batter needs to be thick. If your pancakes remain too tender, add 1/4 cup additional flour and reduce the milk next time. You can also omit the applesauce, which helps to tenderize baked items.

Why are my Pancakes Sticking to the Pan?

This commonly happens when your pan’s non-stick coating has been damaged. It is strongly advised that you purchase a new pan at this time. Another option is to add a little additional oil to the skillet to prevent pancakes from sticking.

Why Are My Pancakes Not Fluffy?

Check your baking powder first if your pancakes are dense. Put a small quantity in hot water to do this. The bubbles should form swiftly and fiercely. If it isn’t, it’s time to get a new one.

Aside from that, too many flips may have caused your pancakes to deflate. Only flip pancakes once to get the fluffiest results.

Which Is Better, Butter Or Oil?

To make pancakes, I prefer cooking with oil. It has a neutral taste, and a high smoke point, and needs just a thin coating to cover the pan.

Butter is significantly more delicious, but the dairy solids begin to brown as they cook. If the pancake is left unattended for an extended period of time while cooking many batches of pancakes, the cakes may develop a burned taste. If you do decide to use butter, just wipe down the pan with a paper towel between batches to ensure you’re using fresh butter.

What Is Coconut Cream?

Coconut cream is made by thickening coconut milk. Because coconut flesh is heavy in fat, it produces a creamy, rich liquid that can be used in place of cream in recipes. 

It is a delectable replacement for heavy cream that has been used for centuries in a variety of cultures, most notably in the Caribbean, South America, and Asia.

Coconut cream has a high fat content, which makes it ideal for mellowing the flavor of hot foods and serving as a dessert basis. Coconut cream also contains a variety of minerals and vitamins, as well as antioxidants, fiber, and protein. Because coconut is botanically a fruit rather than a nut, persons with tree nut allergies can consume it. The Food and Drug Administration, on the other hand, has classed it as a nut. Coconut cream is high in medium-chain fatty acids, which have been shown to be beneficial to cardiovascular health.

Coconut cream is available at most supermarkets around the United States, as well as online. To make homemade coconut cream chill 1 (15-ounce) can of coconut milk in the refrigerator overnight. Open the can the next day and scoop out the hard white coconut cream that has formed on top, reserving the clear liquid to use in soups, curry, and smoothies later.

Thanks for reading! I hope you’ll try these Vegan Carrot Cake Pancakes. Please leave a comment to let me know about your experience and feedback. I’d love to hear from you!

Overlay carrot cake pancakes

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Vegan Carrot Cake Pancakes o na white plate

Vegan Carrot Cake Pancakes

These Gluten-Free Vegan Carrot Cake Pancakes loaded with carrots make breakfast fun. Such a delightful way to start the day!
5 from 8 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Keyword: Vegan Carrot Cake Pancakes
Prep Time: 15 minutes
Cook Time: 17 minutes
Servings: 6 servings
Calories: 239kcal

Ingredients

Ingredients

  • 1 cup all purpose gluten-free flour
  • 1 tablespoon ground flax seeds
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon (or coriander and a pinch of cardamom)
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon salt
  • 1 cup non-dairy milk
  • 1/4 cup maple syrup
  • 1/2 cup carrots finely grated
  • 1/4 cup crushed pineapples
  • 1/2 teaspoon vanilla

Topping

  • 1/2 cup coconut cream
  • 3 tablespoons maple syrup
  • 1/4 teaspoon vanilla
  • 1/4 cup crushed pineapples
  • Handful walnuts chopped

Instructions

  • In a large bowl, combine flour, flax seeds, baking powder, ginger, cinnamon, and salt.
  • Combine almond milk, maple syrup and vanilla in a smaller bowl.
  • Thoroughly mix wet ingredients into dry ingredients, then stir in carrots and pineapple.
  • Heat oiled cast iron skillet or griddle over medium heat, add 1/4 cup batter and spread with a spatula.
  • Cook for 4 minutes, then flip pancake using a spatula and cook for another 3 minutes. Repeat until batter is all gone.
  • In a small bowl, mix coconut cream, maple syrup, vanilla, and pineapple.
  • To serve, place 2 pancakes on a plate, top with pineapple coconut sauce and sprinkle with walnuts.

Nutrition

Calories: 239kcal | Carbohydrates: 38g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 269mg | Potassium: 244mg | Fiber: 4g | Sugar: 19g | Vitamin A: 1947IU | Vitamin C: 6mg | Calcium: 186mg | Iron: 2mg