You might also like these recipes for vegan sweet potato pancakes and vegan pumpkin pancakes. If you love vegan carrot cake, meet your new favorite breakfast: these scrumptious vegan carrot cake pancakes scented with cardamom and nutmeg. These make the perfect breakfast for weekend mornings although they are so simple you could easily cook them up in minutes on a weekday with some basic meal-prepping the day before. We all know carrots are good for you, and they are so satisfying to the sweet tooth. My favorite foods to add them to are Vegan Carrot Muffins, Vegan Carrot Cupcakes, Vegan Carrot Almond Pudding, and these pancakes! The carrot cake pancakes are already sweet because of the carrots and a tiny amount of maple syrup in the batter. They need no gilding, but they are even more delicious with a drizzle of maple syrup and chopped walnuts.
Why you’ll love this recipe
How to make vegan carrot pancakes
Whisk together the flour, baking powder, baking soda, salt, cardamom and nutmeg in bowl. Dump in the remaining ingredients: flax meal, grated carrots, applesauce, vegan yogurt, dairy free milk, maple syrup, if using, and vanilla extract. Use a spatula to mix the wet ingredients into the dry. Don’t overmix. Stop as soon as there are no traces of dry flour. The batter may appear a bit thick but keep in mind the carrots will express liquid as they cook, so you don’t want a runny batter to begin with.
Heat a well-seasoned cast iron griddle or a non-stick griddle over medium heat. Brush on an even coating of oil or cooking spray. Scoop out the batter on the griddle using a quarter cup measure. If it is still thick help spread it into a round as best as you can. When bubbles appear near the center of the pancakes and the sides appear to be drying flip over. Cook for another minute or until the pancakes are cooked through. Serve immediately.
Advance prep suggestions
Grate the carrots the night before or at the start of the week and store in the refrigerator. Mix the dry ingredients – flour, baking soda, baking powder, salt and spices – and store in a jar, then simply mix in the wet ingredients and carrots the day you make these. You can also double or multiply the quantity of ingredients and store it for several months at room temperature in an airtight jar. Use 1 ½ cups of the dry mix to make one batch of 12 pancakes.
Storage instructions
Refrigerate: Store the pancakes in the fridge for up to three days. Reheat before serving. Freeze: Flash-freeze the pancakes by placing them in a single layer on a baking sheet. Freeze the pancakes, then transfer them to an airtight container or freezer-safe bag. Freeze for up to three months. Reheating: Thaw and reheat on griddle or in toaster.
More delicious vegan pancake recipes
Recipe card
¼ cup finely chopped walnuts or pecans. ½ cup coconut flakes or shredded coconut. 1 teaspoon cinnamon (instead of cardamom) ¼ cup raisins
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