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Vegan Carrot Cake Pancakes -

Carrot Cake Pancakes

  • Author: Brittany at
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 pancakes 1x
  • Category: Breakfast
  • Cuisine: Vegan


Easy vegan pancakes loaded with all the flavours of carrot cake!


  • 1 cup + 2 tbsp (155g) all-purpose flour
  • 1 1/2 tbsp baking powder
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon
  • pinch ground ginger
  • 1/3 cup grated carrot (approx. 1 carrot)
  • 3 tbsp flaked or shredded dried coconut (I used sweetened)
  • 3 tbsp golden seedless raisins
  • 2 tbsp finely chopped pecans (optional)
  • 1 tbsp melted coconut oil
  • 1 cup Silk Unsweetened Almondmilk, warm
  • 1/4 cup sugar


  1. Preheat a nonstick frying pan over medium heat. Lightly oil pan if necessary,
  2. Mix together flour, baking powder, sea salt, cinnamon and ginger. Stir in the grated carrot, dried coconut, raisins, and pecans.
  3. Heat almondmilk in microwave until just warm (not hot.) Add the melted coconut and sugar and mix well.
  4. Add the almondmilk mixture to the dry ingredients. Use a fork to mix well, until there are no lumps in the batter. Do not overmix.
  5. Spoon 1/4-1/3 cup of the batter into your preheated pan. Cook the first side for about 1-2 minutes - until the edges appear dry and cooked and some bubbles have formed. Always flip the pancake before dry spots begin to form on the tops of your pancakes.
  6. Flip and cook for another 1-2 minutes.
  7. Store the cooked pancakes in a single layer on the racks in your warm oven - this will keep them warm but not soggy.
  8. Continue cooking the pancakes until batter is finished. Makes about 6-7 pancakes.


Add your favourite toppings: Vegan butter, maple syrup, toasted pecans, sweetened dried coconut, nut butters, etc.