These Vegan Carrot Cake Pancakes are basically my excuse to bring carrot cake flavors to the breakfast table. You get soft, fluffy pancakes packed with shredded carrots, warm cinnamon, crunchy walnuts, coconut, vanilla, and just enough maple syrup for sweetness. They take only about 20 minutes from start to finish, so you get all those cozy carrot cake vibes without actually having to bake a cake first thing in the morning.
Try my Cottage Cheese Potato Protein Pancakes recipe.
Why You’ll Love This Recipe
- Ready in 20 minutes: Perfect when you want something special without spending the whole morning in the kitchen.
- Classic carrot cake flavors: Cinnamon, carrots, walnuts, coconut, vanilla, and maple syrup are all here.
- Completely plant-based: No eggs or dairy are required.
- Soft and fluffy: Baking powder gives these pancakes plenty of lift.
- Easy to customize: Add raisins, extra nuts, warming spices, or your favorite toppings.
- Naturally colorful: Those little flecks of carrot make the pancakes look as good as they taste.
- Great for brunch: They feel just a little more special than everyday pancakes.
- Freezer-friendly: Make extra and you’ve got an easy breakfast waiting for another day.
Try my The Best Blueberry Protein Pancakes recipe.
What You’ll Need to Make Vegan Carrot Cake Pancakes
You’ll need:
- 4.2 ounces (120 g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- Pinch of salt
- 8 fluid ounces (240 ml) unsweetened almond milk
- 2 tablespoons maple syrup
- 3 tablespoons olive oil
- 1 teaspoon vanilla extract
- 4.2 ounces (120 g) carrots, shredded
- 2 tablespoons walnuts, chopped
- 1 tablespoon shredded coconut
- 1 teaspoon coconut oil, for cooking
Optional Toppings
The pancakes are great as they are, but you can finish them with:
- Greek-style plant-based yogurt
- Extra chopped walnuts
- Maple syrup
- Fresh fruit
- Cinnamon
Try my High Protein Gingerbread Pancakes recipe.
What You’ll Need to Do
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 4
Makes: 8 pancakes, 2 per serving
Course: Breakfast
1| Grab a medium mixing bowl and add the flour, baking powder, cinnamon, and a pinch of salt.
2| Give everything a quick whisk so the baking powder and cinnamon are evenly distributed through the flour, then set the bowl aside.
3| In another bowl, combine the almond milk, maple syrup, olive oil, and vanilla.
4| Stir in the shredded carrots, chopped walnuts, and coconut.
5| Now pour the wet mixture into the dry ingredients.
6| Gently stir everything together until you’ve got a smooth pancake batter. You don’t need to beat it into submission. Stop once everything is nicely combined.
7| Heat the coconut oil in a nonstick skillet over medium-low heat.
8| Pour roughly ⅓ cup of batter into the skillet for each pancake.
9| Let it cook for around 3 to 4 minutes. You’ll know it’s getting ready for the flip when the edges look firm and the surface starts setting.
10| Carefully flip the pancake and cook for another 1 to 2 minutes, until golden and cooked through.
11| Repeat with the remaining batter until you’ve got approximately 8 pancakes.
12| Serve two pancakes per person and pile on whatever toppings sound good. A spoonful of plant-based yogurt, some extra walnuts, and a little maple syrup are particularly good here.
And there you have it: carrot cake for breakfast without anyone having to justify eating actual cake at 8 a.m.
Try my Vegan Pancakes recipe.
Easy Ingredient Swaps
All-purpose flour: Whole-wheat flour can work for a slightly heartier pancake.
Almond milk: Oat, soy, cashew, or another unsweetened plant-based milk will work.
Walnuts: Pecans are probably the closest alternative, but chopped almonds also work.
Maple syrup: Agave syrup can be substituted.
Olive oil: Use a mild olive oil or another neutral cooking oil.
Coconut oil: A small amount of vegetable or avocado oil can be used for the skillet.
Shredded coconut: Leave it out if you don’t have any, or replace it with a few extra chopped walnuts.
Try my Cottage Cheese and Oat Pancakes recipe.
Some Twist and Tweak Ideas
Add Raisins – A couple of tablespoons of raisins will push these even closer to classic carrot cake territory.
Add More Carrot Cake Spice –
Try adding:
- Ground ginger
- Nutmeg
- Allspice
You only need a small pinch of each.
Add Pecans – Swap the walnuts for chopped pecans, or use a little of both.
Make Them Extra Nutty – Add a spoonful of almond butter or peanut butter to the batter.
Add Orange Zest – A little orange zest works surprisingly well with carrot, cinnamon, and maple.
Add a Creamy Topping – Mix plant-based yogurt with a splash of vanilla and a little maple syrup for an easy carrot-cake-inspired topping.
Add More Texture – Sprinkle a few chopped walnuts onto each pancake immediately after pouring the batter into the skillet.
Try my Fluffy Pancakes with Apple Compote recipe.
Some Helpful Tips
Grate the carrots fairly finely. Thick pieces take longer to soften and can make flipping the pancakes trickier.
Don’t overmix the batter. Stir just until everything comes together for softer pancakes.
Keep the heat medium-low. Because these pancakes contain carrots and maple syrup, cooking them too hot can brown the outside before the middle is ready.
Wait before flipping. Give that first side enough time to set properly.
Use a nonstick skillet. It’ll make flipping much easier and means you need very little extra oil.
Keep finished pancakes warm. Place them on a plate in a low oven while you cook the remaining batch.
Check the batter after resting. If it thickens significantly while sitting, stir in a small splash of almond milk.
Try my Chickpea Pancakes with Blueberry Chia Jam recipe.
Some Budget-Friendly Tips
Carrots and flour make up most of the recipe and are both inexpensive ingredients.
Walnuts are probably the biggest splurge. If they’re expensive, use fewer or swap them for sunflower seeds.
Store-brand almond milk, flour, and maple syrup work perfectly well.
If shredded coconut isn’t something you regularly buy, you can simply leave it out rather than purchasing a whole bag for one tablespoon.
And instead of buying special toppings, serve the pancakes with whatever fruit or nut butter you already have.
Try my Fluffy Cottage Cheese Pancakes recipe.
Some Serving Ideas
These pancakes are lovely with:
- Plant-based Greek-style yogurt
- Maple syrup
- Chopped walnuts
- Pecans
- Banana slices
- Fresh berries
- Apple slices
- Almond butter
- Peanut butter
- A sprinkle of cinnamon
- Shredded coconut
For a more complete brunch, serve them alongside fresh fruit and coffee.
For an extra carrot-cake-style presentation, add yogurt, chopped walnuts, a light drizzle of maple syrup, and a tiny sprinkle of cinnamon.
Some Storage and Reheating Tips
Refrigerator – Let the pancakes cool completely, then store them in an airtight container in the refrigerator for up to 4 days.
Freezer – These are great for freezing.
Place cooled pancakes between pieces of parchment paper and store them in a freezer-safe container for up to 2 months.
Microwave – Warm individual pancakes for around 20 to 30 seconds, depending on your microwave.
Skillet – Reheat them in a dry skillet over low heat for a couple of minutes per side.
Toaster – If your pancakes aren’t too soft or thick, popping them into the toaster can bring back some lovely crisp edges.
Make-Ahead Breakfast Tip
If weekday mornings are hectic, make the entire batch ahead.
Store the pancakes in pairs so you’ve already got individual servings ready. In the morning, simply reheat two pancakes and add your toppings.
You can also shred the carrots and chop the walnuts the night before if you want freshly cooked pancakes without as much morning prep.
Final Thoughts
These Vegan Carrot Cake Pancakes take everything I like about carrot cake and turn it into a breakfast that takes about 20 minutes to make.
You’ve got warm cinnamon, sweet carrots, crunchy walnuts, coconut, vanilla, and maple syrup packed into soft pancakes that work just as well for an everyday breakfast as they do for a weekend brunch.
And while I’d never argue against actual carrot cake, these are probably a slightly more practical way to start a Tuesday morning.
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Vegan Carrot Cake Pancakes
These easy Vegan Carrot Cake Pancakes combine carrots, walnuts, cinnamon and maple syrup in a fluffy plant-based breakfast or brunch recipe.
Ingredients:
Instructions
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In a medium mixing bowl, combine the all-purpose flour, baking powder, ground cinnamon, and salt. Stir well and set aside.
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In a separate bowl, combine the unsweetened almond milk, maple syrup, olive oil, and vanilla extract.
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Stir the shredded carrots, chopped walnuts, and shredded coconut into the wet ingredients.
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Pour the wet mixture into the dry ingredients and stir gently until a smooth pancake batter forms. Avoid overmixing.
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Heat the coconut oil in a nonstick skillet over medium-low heat.
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Pour approximately ⅓ cup of batter into the skillet for each pancake.
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Cook for 3 to 4 minutes, or until the edges are firm and the surface begins to set.
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Carefully flip the pancake and cook for an additional 1 to 2 minutes, or until golden and cooked through.
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Repeat with the remaining batter, adding a small amount of additional oil if necessary.
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Serve immediately with optional toppings such as plant-based yogurt, chopped walnuts, or maple syrup.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 335kcal
- % Daily Value *
- Total Fat 19g30%
- Sodium 330mg14%
- Total Carbohydrate 36g12%
- Dietary Fiber 3g12%
- Sugars 8g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Estimated Glycemic Index ~52
- Estimated Glycemic Load ~19
