Go Back
Pancakes are a beloved staple in breakfast culture, cherished for their fluffy texture and the endless possibilities they offer when it comes to flavors. Whether enjoyed plain, topped with syrup, or adorned with fresh fruit, pancakes have a universal appeal that transcends borders and breakfast tables. However, as the world becomes increasingly health-conscious, many are seeking ways to enjoy their favorite dishes without compromising their dietary choices. This is where the beauty of veganism comes into play, with plant-based diets gaining momentum and offering delicious alternatives to traditional meals.

The Best Vegan Carrot Cake Pancakes

Looking for a delicious vegetarian lunch option that’s low-carb? These Vegan Carrot Cake Pancakes blend the sweetness of carrots and spices with a fluffy texture, making for a satisfying and nutritious meal. Perfect for any time of day, explore this delightful recipe at therecipes and elevate your lunch experience! VegetarianLunch LowCarbLunch HealthyEating VeganRecipes PlantBased CarrotCakePancakes DeliciousMeals
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1/2 cup rolled oats

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup almond milk (or any plant-based milk)

1/4 cup maple syrup (or agave syrup)

1/4 cup unsweetened applesauce

1 teaspoon vanilla extract

1 cup grated carrots (about 2 medium carrots)

1/2 cup chopped walnuts (optional)

1/4 cup raisins (optional)

Coconut oil or vegan butter for frying

Instructions
 

Prepare Dry Ingredients: In a large mixing bowl, whisk together the flour, rolled oats, baking powder, cinnamon, nutmeg, and salt until well combined.

    Mix Wet Ingredients: In another bowl, whisk together the almond milk, maple syrup, applesauce, and vanilla extract until smooth.

      Combine Mixtures: Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine.

        Add Carrots and Mix-ins: Gently fold in the grated carrots, walnuts, and raisins until evenly distributed within the batter.

          Preheat Pan: Heat a non-stick skillet or griddle over medium heat and add a small amount of coconut oil or vegan butter.

            Cook Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook for about 3-4 minutes or until bubbles form on the surface and the edges look set. Flip and cook for an additional 2-3 minutes until golden brown.

              Serve: Repeat with the remaining batter, adding more oil to the skillet as needed. Serve warm with maple syrup, additional walnuts, and fresh fruits if desired.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4 (makes about 8 pancakes)