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Vegan Carrot Cake Pancakes with roasted carrots and walnuts & loads of spice. Layered with a vegan yogurt coconut cream dressing. breakfast. gluten-free option.
I was thinking of what to make for the Easter weekend. With many Carrot Cakes, and Pancakes and other carrot desserts on the Interwebz, Carrot Cake Pancakes were stuck in my head. And from earlier trials (Carrot Cake Ice cream), I know I like the carrots roasted to bring out a more intense carrot and spice flavor profile.
These pancakes have a good load of roasted grated carrots. I also added some walnuts to the mixture. You can use more carrots or other nuts or seeds. Make a thick batter, add the carrots and make fat pancakes. The pancakes are super delicious by themselves. Serve them up with maple syrup and a sliver of butter.
I drizzled some thick vanilla yogurt and coconut cream frosting on it. Make a thicker frosting with vegan cream cheese and sugar and even it out for the Quickest Carrot Cake for 2 ever! No baking required.
You can use my multigrain pancake mix or gluten-free pancake mix for the pancakes. The pancakes and frosting are soy-free.
Dont the layers of these Vegan Carrot Cake Pancakes look fabulous!
These pancakes have a good load of roasted grated carrots. I also added some walnuts to the mixture. You can use more carrots or other nuts or seeds. Make a thick batter, add the carrots and make fat pancakes. The pancakes are super delicious by themselves. Serve them up with maple syrup and a sliver of butter.
I drizzled some thick vanilla yogurt and coconut cream frosting on it. Make a thicker frosting with vegan cream cheese and sugar and even it out for the Quickest Carrot Cake for 2 ever! No baking required.
You can use my multigrain pancake mix or gluten-free pancake mix for the pancakes. The pancakes and frosting are soy-free.
Dont the layers of these Vegan Carrot Cake Pancakes look fabulous!
For more Easter Ideas, check out yesterday’s Big Easter round up!
For more pancakes see here.
There is also going to be a Black Bean Tofu (soy-free) on the market soon!
Step Pictures: See Recipe below
Lightly roast the carrots and walnuts.
Make pancake batter. Add the carrot mixture to it.
Mix to combine.
Make pancakes. Use a spoon to shape the thick batter.
Serve the pancakes as is with maple syrup and vegan butter.
Or spread some cream cheese frosting or a yogurt cream frosting. garnish with grated carrots and walnuts.
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
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
- 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).
- 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.
- 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.
- Add the carrot walnut mixture and mix to combine.
- 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.
- Cook 4-6 minutes each side.
- 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.
- Drizzle the frosting on the stacked pancakes or apply evenly with a spatula.
- Sprinkle the roasted carrot walnut mixture on top and serve.
- 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
Serving: 2g, Calories: 651kcal, Carbohydrates: 80g, Protein: 10g, Fat: 33g, Saturated Fat: 9.8g, Sodium: 322mg, Potassium: 558mg, Fiber: 4g, Sugar: 48g, Vitamin A: 10895IU, Vitamin C: 10mg, Calcium: 326mg, Iron: 2.9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Delicious, healthy and refreshing. Nice combination of 2 two .shared great information not for only me but all those peoples who want to learn or learning the chef education.
How To Become A Chef
You have just combined two things I love: carrot cake and pancakes! So excited to try making this on pancake sunday 🙂
Wow, that looks amazing. I have to give that a go.
omgosh, i wish i had seen these soon enough to make for my husbands bday breaky! could i use whatever recipe i normally use for pancakes? how would that work? i usually make these ones…https://vegweb.com/recipes/best-tasting-pancakes-ever-vegan-or-otherwise
Love the recipe, do you have a nut free version?
I could use soy or rice milk for the almond milk, but for the 1/4 of walnuts…is that too much to omit?
do you have another solution?
you can use more carrots. or use pumpkin seeds.
You are speaking my language here, Richa. Pancakes…carrot cake…heaven.
Wow! Do these ever look fantastic! question: If I am using a store bought gluten free flour blend that does not contain baking soda, powder or flax meal how much of each of those ingredients should I add to the pancake batter?
Add 1 tsp of baking powder per 1 cup of flour. and a 1/8 tsp soda per cup flour.
gf flour blends usually have other binding agents like xanthan gum, so you need not add flaxemeal. if it doesnt have gum, add 1 Tbsp flaxmeal per cup of flour.
Thanks very much. Appreciate it. Looking forward to making them this weekend.
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Mmmm, these are drool-worthy! Gotta love pancakes that taste like actual cake. 🙂
They definitely do. maybe less sweet but i don’t miss it!
These look so wonderful Richa! Carrot cake is my favourite cake and I actually probably prefer pancakes to “real” cake 😀 Your “cream cheese” frosting looks especially good too.
i love the pancakes more than the cake too. lighter and less sweet. perfect for dessert too!
Hey Richa! Thank you for the wonderful recipe. My son is allergic to both coconut and cashew(all of the tree nuts) what can I use in place of Coconut/cashew cream in this recipe? Thank you in advance!
use just maple syrup and vegan butter for topping.