Carrot Cake Pancakes

Dessert for breakfast but make it healthy! Fluffy carrot cake pancakes made with shredded carrots, cinnamon, nutmeg, flour and vanilla for a sweet pancake that tastes just like cake.

This pancakes and fluffy and light and made with wholesome ingredients that with make your taste buds happy.

Top with coconut yogurt, walnuts or pecans and a splash of maple syrup! These are gluten free as I like using buckwheat flour but you can use any flour of your choice like almond, oats or plain white flour.

  • 1 cup flour ( I use buckwheat flour)

  • 1 tablespoon baking powder

  • 1/2 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1 pinch sea salt

  • 1 cup plant-based milk

  • 1 tbsp apple cider vinegar

  • 2 tablespoons maple syrup

  • 1 teaspoon vanilla extract

  • 1 cup shredded carrot

  • 2 tablespoons chopped walnuts (optional)


  1. Mix flour, baking powder, cinnamon , salt and nutmeg in a large bowl.

  2. In a separate bowl add the plant based milk, apple cider vinegar, maple syrup, vanilla extract and mix until well combined.

  3. Add wet ingredients bowl to flour mixture and mix until smooth. Add shredded carrot and mix one more time.

  4. Bring a non stick pan to medium heat. Add 1/4 cup of the mixture at a time to make each pancake. Once pancakes starts to get bubbles flip and cook the other side for 30 sec to 1 min. Repeat with all the batter

  5. Top with coconut yogurt, walnuts and more maple syrup.

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