| | |

Vegan Carrot Cake Pancakes











Hello + Happy Saturday!







Happy International Carrot Day!! Long ago I wasn’t crazy about carrots. Fast forward to today, we bake them as fries perhaps 2x wk or more. They have the same texture and flavor profile as sweet potatoes, but take less time to bake and are less carb heavy. Needless to say we are all about the carrots in this house!


Carrot cake is an Easter staple and I find that the flavor profile mimics that of pumpkin. Since I’m always about the pumpkin, carrot cake concepts are also some of my favorites. Plus, with a new babe, I’m practicing sneaking in the veggies wherever I can, and these pancakes are a must!








What I love about this recipe, is everything! It’s quick, easy, has minimal ingredients, no oil, doesn’t even need a vegan egg, affordable, packs tons of carrots, you can make with whole wheat flour if desired, it’s festive, pairs well with toasted pecans, and is perfect to capture the Easter holiday!




If you’re looking for an Easter inspired pancake or love all things carrot cake, you have to try my vegan Carrot Cake Pancakes!












Why this recipe is great: 







Oil Free

Perf for Easter

No vegan eggs needed

Packed w/carrots

































clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Carrot Cake Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Eat Drink Shrink
  • Total Time: 20 minutes




  1. Combine together flour, sugar, nutmeg, clove, cinnamon, baking powder, and salt in a mixing bowl.
  2. Combine the almond milk, lemon juice, extract, whisk to combine, and pour into dry.
  3. Fold in the shredded carrots. 
  4. Combine until just incorporated.
  5. Allow to rest for 5 minutes.
  6. Pour about ½ cup of batter onto a nonstick pan or griddle over low/medium heat.
  7. When the top begins to bubble, flip the pancake and cook until golden.
  8. Serve warm with maple syrup, coconut whip and toasted pecans
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Pancakes
  • Cuisine: Breakfast


  • Serving Size: 2









Similar Posts

One Comment

  1. Colette OC says:

    Just made this and it was a huge hit! Perfect flavor combination, easy and a healthy morning treat. Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.