Sweet, cozy, and warmly spiced, these vegan carrot cake pancakes bring all the flavors of classic carrot cake to your breakfast table. They’re tender, wholesome, and naturally sweetened—perfect for a nourishing start to the day.
Why You’ll Love This Recipe
These vegan carrot cake pancakes deliver everything you love about carrot cake in a healthier, morning-friendly form. They are made without eggs, dairy, or refined sugar, yet still taste rich and satisfying. The combination of oat flour, spices, and freshly shredded carrots creates a hearty texture, while raisins and nuts provide bursts of flavor and crunch. They cook easily, freeze well, and make a beautiful breakfast stack topped with maple syrup or coconut yogurt.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
In a mixing bowl, whisk together the almond milk, lemon juice, avocado oil, and vanilla extract. Set aside.
In a separate large bowl, combine the oat flour, all-purpose flour, cinnamon, nutmeg, salt, coconut sugar, baking powder, and baking soda.
Pour the wet ingredients into the dry ingredients and mix gently with a spatula until a thick, smooth pancake batter forms.
Fold in the shredded carrots, chopped nuts, and raisins until evenly distributed.
Heat a pancake griddle or non-stick pan over medium-high heat. Reduce to low heat once hot.
Scoop about 3 tablespoons of batter per pancake onto the pan. Cook for 2 minutes until bubbles form and edges begin to set.
Flip and cook for 1–2 minutes on the other side, or until golden.
Repeat with remaining batter until all pancakes are cooked, yielding about 14 pancakes.
Serve warm with maple syrup, fruits, or coconut yogurt.
Servings and Timing
This recipe makes approximately 14 small pancakes, serving 4 people.
Prep time: about 8 minutes
Cook time: 10–12 minutes
Total time: approximately 18–20 minutes
Variations
• Gluten-free: Replace all-purpose flour with a 1:1 gluten-free flour blend containing gum. Swap oat flour for buckwheat flour, chickpea flour, or additional gluten-free blend.
• Nut-free: Replace nuts with extra raisins, cranberries, or shredded coconut.
• Oil-free: Substitute the oil with unsweetened applesauce for a denser, moist pancake.
• Extra protein: Add 1–2 tablespoons of plant-based protein powder and adjust the milk slightly if needed.
• Extra spice: Increase cinnamon and nutmeg or add a pinch of ginger for a stronger carrot cake flavor.
Storage/Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a non-stick pan, on a griddle, or in a toaster until warmed through.
To freeze, layer pancakes with parchment paper between each one and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use store-bought oat flour?
Yes, store-bought oat flour works perfectly. Homemade oat flour is also easy to make by blending rolled oats until fine.
Can I replace almond milk with another plant milk?
Yes, any unsweetened plant milk—such as soy, oat, or cashew—works well.
Will these pancakes be fluffy?
They are slightly denser than classic pancakes due to oat flour and grated carrots but still tender and soft.
Can I make the batter ahead of time?
It’s best to cook the batter immediately, but you can prep the dry and wet ingredients separately the night before.
Can I omit the raisins?
Yes, simply replace them with extra nuts or shredded coconut.
What can I use instead of coconut sugar?
Any unrefined sugar, such as cane sugar, works as a substitute.
Do I need to peel the carrots?
Peeling is optional, but recommended for a smoother texture.
Can I use whole wheat flour?
Yes, but the pancakes will be denser. Start by replacing half the all-purpose flour.
How can I make the pancakes sweeter?
Add an extra tablespoon of coconut sugar or serve with maple syrup.
Can I make larger pancakes?
Absolutely—adjust the cooking time slightly and ensure they cook evenly through.
Conclusion
These vegan carrot cake pancakes are a wholesome, comforting breakfast that combines nourishing ingredients with indulgent flavor. Whether enjoyed on a relaxed weekend morning or prepped ahead for busy weekdays, they provide a delightful way to bring carrot cake warmth to your table. Enjoy them with your favorite toppings and make each stack your own.
These vegan carrot cake pancakes are warmly spiced, naturally sweet, and packed with wholesome ingredients like oat flour, shredded carrots, raisins, and nuts. They’re perfect for a cozy, satisfying breakfast without any eggs, dairy, or refined sugar.
Author:Sophia
Prep Time:8 minutes
Cook Time:12 minutes
Total Time:20 minutes
Yield:14 small pancakes (serves 4)
Category:Breakfast
Method:Stovetop
Cuisine:American
Diet:Vegan
Ingredients
3/4 cup homemade oat flour
1 1/4 cups all-purpose flour
1 tbsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
3–4 tbsp coconut sugar (or unrefined sugar of choice)
1/4 tsp nutmeg
1/4 tsp salt
1 1/2 cups almond milk (room temperature)
1 tsp lemon juice
2 tbsp avocado oil (or melted coconut oil)
2 tsp vanilla extract
1 cup shredded carrot
1/4 cup chopped pecans (or walnuts)
2 tbsp dried raisins (or shredded coconut)
Instructions
In a mixing bowl, whisk together almond milk, lemon juice, oil, and vanilla extract. Set aside.
In another large bowl, combine oat flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, salt, and coconut sugar.
Pour wet mixture into dry ingredients and stir gently until a smooth batter forms.
Fold in shredded carrots, chopped nuts, and raisins until evenly mixed.
Heat a griddle or non-stick skillet over medium-high heat. Reduce to low heat once hot.
Scoop 3 tablespoons of batter per pancake onto the pan. Cook for 2 minutes until bubbles form and edges are set.
Flip and cook for another 1–2 minutes until golden and cooked through.
Repeat with remaining batter to make about 14 pancakes.
Serve warm with maple syrup, fresh fruit, or coconut yogurt.
Notes
Use store-bought oat flour or blend rolled oats into a fine powder.
Don’t overmix the batter to keep pancakes tender.
Make-ahead tip: prep dry and wet ingredients separately the night before.
