Vegan carrot cake pancakes are thick, sweet, and full of the classic carrot cake flavors! This sweet stack is made with just 7 healthy ingredients, it’s gluten free, and naturally sweet.
It has been TOO long since I made pancakes. Last summer I was in love with these 5 ingredient pancakes. So much so that I used that same chickpea flour recipe for these chocolate chip pancakes and PB&J pancakes.
Then earlier this year I made banana blueberry pancakes with an oat base, and they were sooo so good. Then I got a on a smoothie kick and just wasn’t feeling pancakes for a bit. But randomly the other day I thought, we need a fun new pancake recipe. Whether it’s for a special breakfast on Sunday morning or as breakfast for dinner on Friday night (the BEST), there’s truly never a bad time for a sweet stack.
These vegan carrot cake pancakes feel perfect for the spring + summer months, and they have all the classic flavors of carrot cake, in sweet, thick, soft pancakes. They’re super easy to throw together with just a few simple and healthy ingredients, so let’s just get right to it!
Ingredients for vegan carrot cake pancakes
- Rolled oats: you’ll blend the oats to flour consistency, which give the pancakes a great dense, satisfying texture.
- Ground flaxseed:Â flax is super nutrient-dense and helps thicken the pancake batter.
- Stevia: stevia or some date sugar gives the pancake batter a bit of natural sweetness. Coconut sugar would probably also work, but I’ve only tried this recipe with stevia and date sugar.
- Cinnamon: cinnamon goes so well with the other flavors going on and really gives that carrot cake feel.
- Carrots: make sure to chop the carrot into super fine, small pieces so you don’t get any giant chunks in the pancakes. I like to chop them from whole, rather than buying pre-shredded bags, which tend to be a lot more dry.
- Applesauce: a little unsweetened applesauce gives the pancakes great soft and moist texture.
- Nondairy milk: milk brings the pancake batter together. I use unsweetened almond milk for neutral flavor, but any nondairy milk should work.
Tips for making vegan carrot cake pancakes
- Measure the rolled oats before blending into flour. I always list the amount of oats used BEFORE they’re blended for flour. So in this case, you’ll measure out 3/4 cup of whole, rolled oats, then put that 3/4 cup into your blender to make flour.
- Have fun with the toppings. Top with whatever you like on your pancakes that goes with these carrot cake flavors. I love a little tang from unsweetened vegan yogurt and a sprinkle of walnuts. So many fab flavors and textures! Fresh fruit or nut butter would also be lovely.
These vegan carrot cake pancakes are super thick, satisfying, and fab for spring and summer. If you’re a fan of carrot cake, you NEED to try these. I already can’t wait to make them again!
Xo,
Sara
Vegan Carrot Cake Pancakes
Ingredients
- 3/4 cup rolled oats, blended into flour
- 1 tbsp ground flaxseed
- 1 tbsp stevia – feel free to add more if you want the pancakes even sweeter, but I just use a bit in the batter since the toppings add sweetness too
- 1 tsp cinnamon
- 1/2 cup finely chopped carrot – get it as finely diced as you can so there are no big chunks
- 1/2 cup unsweetened applesauce
- 1/2 cup unsweetened almond milk
- Toppings of your choice: I like chopped nuts and a bit of unsweetened vegan yogurt, but use whatever you like!
Instructions
- Preheat the griddle to medium-high heat.
- In a large bowl, mix the oat flour, flaxseed, stevia, cinnamon, applesauce, and almond milk into a thick batter, then mix in the carrot.
- Use a 1/4 cup measure to portion pancakes onto the griddle, and cook for about 8 minutes on each side.
- Add toppings of your choice and enjoy!
