Vegan Carrot Cake Pancakes

Sometimes the best thing for a cold Spring morning is hearty, spiced pancakes. These are the kind that physically embody comfort. Some, in my experience, don’t even notice the grated carrots, which can be both good and bad; good if you are finding ways to sneak extra vegetables into a diet, and bad if… well, just add more carrots, and there is no bad side!


These pancakes are perfect for satisfying your need for cake in the morning. If you keep grated carrots on hand, these would be simple to make on any day.


I highly suggest making a double batch because you would be surprised at their popularity… and how much you can fit in your stomach, with smoky maple syrup and those crunchy pecans.

*This recipe is adapted from the one in Isa Does It*

The Recipe (Makes 8 small pancakes)

2 tablespoons ground flaxseed
1 cup almond milk
1 teaspoon apple cider vinegar
1/4 cup water
1/4 cup maple syrup (the real stuff!)
2 tablespoons coconut oil
1 teaspoon vanilla extract
1 1/4 cups all-propose flour (I’ve yet to try whole wheat)
2 teaspoons baking powder
A dash of salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoons ground nutmeg
1/2 teaspoon ground allspice
1 cup grated (not shredded) carrot- about 1 & 1/2 carrots

The Method:

In a small bowl, whisk the flaxseed and milk for a minute, then add the vinegar, water, maple syrup, oil, and vanilla, mixing well. In a large bowl, combine the flour, baking powder, salt, and the four spices. Add in the mixture from the other bowl and mix until just combined. Now, fold in the grated carrots, and any additional ingredients, like pecans or walnuts. While the batter is resting, heat a large pan on medium heat. Now, lightly coat the pan in more oil, or break the vegan streak with butter. Fry up the batter in 1/3 cup scoops, cooking until lightly browned on both sides, about four minutes each.


Serve them with more maple syrup and pecans for a lovely taste combination, and enjoy!