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5.0 from 24 votes

Vegan Carrot Cake Pancakes

These Carrot Cake pancakes are almost a Carrot Cake with roasted carrots, walnuts and loads of spices. Layered with a vegan yogurt frosting. Free of Dairy, egg, corn, soy. can be made gluten-free

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 2
Calories: 651 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 loaded cup chopped carrots or 1 loaded cup shredded/grated carrots
  • 1/4 cup raw walnuts
  • 1/2 tsp oil
  • 1 Tbsp ground raw sugar or any finely ground sweetener
  • 1/4 tsp each of cinnamon, ginger and clove powder
  • a pinch of nutmeg
Pancake Batter
  • 1 1/4 cup pancake mix
  • 1/4 tsp each of cinnamon ginger powder
  • a generous pinch of clove and nutmeg powder
  • 1/2 tsp vanilla extract
  • 2 Tbsp maple syrup
  • 1/3 cup almond milk
  • 1/3 cup water
  • 1 tsp lemon juice
Vegan Yogurt Coconut Cream Frosting
  • 1/4 cup Non Dairy Yogurt I used So Delicious Vanilla coconut milk yogurt or vegan cream cheese
  • 1/3 cup coconut cream the thick cream that settles on the top of the can after refrigerating for a few hours or cashew cream
  • 1 Tbsp coconut oil softened
  • 1/4 cup ground raw sugar or other sweetener of choice
  • 1/2 tsp vanilla extract
  • 1 tsp or more lemon juice
  • 1/2 tsp cider vinegar

Instructions

    Cup of Yum
  1. Grate the carrots, or pulse in a blender/food processor to a coarse shred. Pulse the walnuts to small pieces. I used my blendtec. (total 1.25 cups of grated carrots and chopped walnuts).
  2. In a pan, add oil and heat at medium. Add the carrot walnut mixture and roast for 3 minutes. Add the sugar and spices. Mix and cook for another 4 minutes. Reserve a Tbsp of the mixture to top the pancakes.
  3. In a bowl, whisk the dry ingredients of the pancake mix. Add the spices and mix. Add all the wet ingredients to the dry and mix to combine. Add more water if needed. Keep the batter thicker than usual so it can hold a lot of carrots.
  4. Add the carrot walnut mixture and mix to combine.
  5. Make 4-5 pancakes. Heat a pan on medium heat. Drizzle a few drops of oil. when the pan is hot, Spread the batter to form same size circles. The batter will be thicker than usual pancake batter, so use a spoon to shape.
  6. Cook 4-6 minutes each side.
  7. Make the frosting: Combine everything under frosting in a bowl. Taste and adjust sour and sugar. Spread a Tablespoon or more frosting between each pancake or use this Date caramel between the pancakes to bring out the sweetness.
  8. Drizzle the frosting on the stacked pancakes or apply evenly with a spatula.
  9. Sprinkle the roasted carrot walnut mixture on top and serve.
  10. Serve pancakes as is with maple syrup, with this yogurt cream frosting, or your favorite cream cheese frosting.

Notes

  • Nutritional values based on one serving

Nutrition Information

Serving 2g Calories 651kcal (33%) Carbohydrates 80g (27%) Protein 10g (20%) Fat 33g (51%) Saturated Fat 9.8g (49%) Sodium 322mg (13%) Potassium 558mg (16%) Fiber 4g (16%) Sugar 48g (96%) Vitamin A 10895IU (218%) Vitamin C 10mg (11%) Calcium 326mg (33%) Iron 2.9mg (16%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 651

% Daily Value*

Serving 2g
Calories 651kcal 33%
Carbohydrates 80g 27%
Protein 10g 20%
Fat 33g 51%
Saturated Fat 9.8g 49%
Sodium 322mg 13%
Potassium 558mg 12%
Fiber 4g 16%
Sugar 48g 96%
Vitamin A 10895IU 218%
Vitamin C 10mg 11%
Calcium 326mg 33%
Iron 2.9mg 16%

* Percent Daily Values are based on a 2,000 calorie diet.