These vegan carrot cake pancakes are vegan, healthy, and made easily in one bowl. They're seriously like having healthy cake for breakfast...what's better than that?
- 2 flax eggs (2 tbsp flaxseed meal + 5 tbsp water)
- 1 ripe banana, mashed
- 1/2 cup non-dairy milk
- 1 1/2 teaspoon vanilla extract
- 1 tablespoon pure maple syrup
- 1 1/4 cup oat flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/4 teaspoon salt
- 1 cup shredded carrots (~3 carrots)
- toasted coconut flakes
- cream cheese frosting (4 oz vegan cream cheese + 2 tablespoons powdered sugar + 1 tablespoon non-dairy milk)
- walnuts or pecans
- maple syrup
- To a large bowl, add flaxseed meal and water. Let it set for at least 5 minutes to thicken. Add in the ripe banana and use a fork to mash it until it reaches a pudding like consistency. A few small lumps are okay to leave!
- Add in the non-dairy milk, vanilla extract, and maple syrup. Whisk until combined. Now you can add in the oat flour, baking powder, spices, and salt. Whisk again until combined. Take notice of how the batter looks here, if it's too dry or runny, add either a touch more milk or oat flour to adjust. It should be a thick, yet pourable batter.
- Shred your carrots using a grater as fine or chunky as you'd like and add to the batter.
- Heat a pan or griddle over medium heat, coating lightly with oil if needed. Scoop the batter using a 1/4 cup measure for each pancake and add to the griddle, using the back of a spoon to spread them out a bit into circles. Cook for 3-4 minutes until the pancakes slightly puff up and you see the edge has lightly browned. Flip the pancakes and cook for another 3 minutes or until golden brown.
- Serve immediately, topping with cream cheese frosting and toasted coconut flakes, and enjoy!
Depending on the texture of your oat flour, how big your banana was, etc, you might need more or less non-dairy milk. After you've added all the ingredients except the carrots, check the batters consistency and adjust if needed by adding either more oat flour or non-dairy milk.
Use whole carrots and grate them yourself, rather than buying the shredded carrots in a bag. This will make the pancakes taste as fresh as possible. Also, those carrots are usually a bit too dry in comparison.
If you've grated the carrots super finely, it will likely add more moisture to the batter. Check the consistency after you've mixed the carrots in and see if you need to add a bit more oat flour.
If the pancakes are browning too quickly, lower the heat of your stove or griddle. This will ensure the outsides don't burn and that the inside is actually cooked.
Store leftovers in the fridge for up to 3 days or in the freezer for up to 3 months.
Nutritional values are estimates only. See our full nutrition disclosure here.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 8.4g
- Sodium: 186mg
- Fat: 4.9g
- Saturated Fat: 0.9g
- Carbohydrates: 36.7g
- Fiber: 7g
- Protein: 7.2g
Keywords: carrot cake pancakes, healthy pancakes, vegan carrot cake pancakes, gluten-free pancakes