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Vegan Carrot Cake Pancakes

April 10, 2014 by Cara

Talk about a food that is full of beta carotene and good for those peepers, it’s a carrot cake but in breakfast form. Well, then again, this is a girl who would gladly eat a slice of carrot cake for breakfast so I guess I should be a little more specific, shouldn’t I? This decadent breakfast is for the pancake lovers out there who are looking for new ways to sneak in good-for-you ingredients* without even knowing it.  

*Please note that these are  sweetened with 1/4 c. brown sugar but if you like your pancakes with less than that because  you think your syrup is sweet enough, I suggest using 1-2 Tablespoons or maybe omitting completely.

Carrot Cake Pancakes (gluten-free vegan) - Fork & Beans

To make it more Carrot Cake-like, you can use a vegan cream cheese and powdered sugar drizzle which was way too sweet for my liking. Look, I love sweets just like everybody else but I have line to draw, people. Sometimes it can be too sweet and I prefer these Carrot Cake Pancakes with a light drizzle of maple syrup instead. Still want the recipe? Well, you asked for it (and have been warned).

Vegan Cream Cheese Drizzle:

In a small sauce pan, heat up 4 Tbsp. vegan cream cheese and 1 Tbsp. vegan butter over medium heat until melted.  Stir in 1/3 c. non-dairy milk. Whisk in 1/2 c. powdered sugar until thickened. If it’s too runny for your preference, add a tablespoon at a time. If it is too thick add non-dairy milk by the tablespoon until desired consistency is reached. Remove from heat and whisk in 1/2 tsp. vanilla extract. Pour over your pancakes and eat immediately.

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Carrot Cake Pancakes (gluten-free vegan) - Fork & Beans

Vegan Carrot Cake Pancakes

★★★★★ 5 from 1 reviews
  • Author: Fork & Beans
  • Yield: 8-10 Pancakes 1x
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Description

These rich and delicious carrot cake pancakes will satisfy anyone’s bellies. Not to mention no one will ever know that they are gluten-free and vegan!


Ingredients

Scale

Dry ingredients:

  • 1 1/4 c. Cara’s All-Purpose Blend
  • 1/4 c. brown sugar (gently packed)
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg

Wet ingredients:

  • 1 c. nondairy milk
  • 1/4 c. vegetable oil
  • 1 Tbsp. flaxseed meal + 2 Tbsp. water – thickened for 5 minutes

Add-ins:

  • 1 1/2 c. finely shredded carrots (from approx. 4–5 medium carrots)
  • 1/4 c. walnuts

Instructions

  1. In a large bowl, whisk together the dry ingredients. Create a hole in the middle and pour all of the wet ingredients and mix until almost combined. Add the carrots and walnuts and stir until fully combined. Allow for the batter to sit for 5 minutes to thicken up.
  2. Heat up a skillet on medium – medium/high heat. Once it is ready to go, grease with olive oil spray or lightly coat with vegan butter.
  3. Using approx. 1/4 c. to scoop out the batter, pour onto a fully-heated greased skillet.
  4. Once it begins to bubble and firm up on the sides enough to lift up with a spatula, it is ready to be flipped. Brown on the other side. Repeat with the remainder of the batter.
  5. Makes 8-10 pancakes. Serve with maple syrup or favorite pancake coating.

Did you make this recipe?

Tag @forkandbeans on Instagram and hashtag it #forkandbeans

 

It’s the perfect Easter morning breakfast. Those kids are going to need all the energy they can get while they are hunting for those plastic eggs filled with candy and coins, right? Well now they will have the vision of lasers too…

If you want to you use your own blend or mix up the flours, feel free to do so–always understand that your results might be different. Nothing is guaranteed in this crazy world of gluten-free vegan baking. Need help with flour substitutions? Check out this: Guide to Gluten-Free Flours.

 

 

 

namastasty

YOU ALSO MIGHT LIKE:

  • Gluten-Free Vegan Lemon Sugar Cookies Gluten-Free Vegan Lemon Sugar Cookies
  • Vegan Cadbury Egg BowlsVegan Cadbury Egg Bowls
  • Farm Fresh Vegan Easter EggsFarm Fresh Vegan Easter Eggs
  • The Perfect Gluten-Free Vegan PancakeThe Perfect Gluten-Free Vegan Pancake

Filed Under: Breakfast, Dairy-Free, Easter, Fresh Out of the Oven, Gluten-Free, Holiday, Kid-Friendly, Vegan

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Previous Post: « Gluten-Free Vegan Lemon Sugar Cookies
Next Post: Fresh Vegan Spring Rolls (with a Peanut Dipping Sauce) »

Reader Interactions

Comments

  1. situs bandar poker

    April 28, 2019 at 5:33 pm

    I love reading through and I think this website got some genuinely useful stuff on it!

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  2. Mary Kate

    April 4, 2015 at 6:14 pm

    I posted these in our Friday links round up and ended up making them this morning — they are fantastic. I left out the walnuts (personal preference) and made the cream cheese drizzle with about half the sugar (I used all the sugar in the pancakes) and I think I could eat these every day if I weren’t too lazy to make pancakes every day.

    • Cara

      April 6, 2015 at 9:13 am

      haha, Here’s to finding the will to make them everyday πŸ™‚ So glad you liked them!

  3. Anna

    October 12, 2014 at 7:45 am

    Any idea if I can freeze them?? Any suggestions??

    I’ve been making your recipe for a while now and it is a hit but my husband always makes this comment about them not being so fluffy. So today I added 1/4 tsp baking soda and 1/4 apple cider vinegar and BAHM!! THEY ARE SUPER FLUFFY!!!

    Also, instead of gluten free flour I used spelt flour and it was great!!!

    • Cara

      October 13, 2014 at 4:20 pm

      Great news, Anna, thank you for letting us know! About freezing them, you can definitely do that. Tightly wrap them up in a sealed container/baggie and defrost when ready to eat. They won’t be as good as when hot off the griddle but it should be fine to eat regardless.

  4. Wendy

    August 13, 2014 at 8:24 am

    Can you clarify what kind of skillet you used? I have had trouble with gluten free and vegan pancakes getting stuck to my skillet – I do not use non-stick pans. Wanted to make sure this recipe is friendly to stainless steel skillets before I give it a whirl. Thanks!

  5. Deepa Devlukia

    May 20, 2014 at 5:01 am

    Cara – these look incredible. My poor husband cannot eat rice. Is there anything at all that I can use as a substitute for the brown rice flour that is also gluten free?? I need your help!! And he really wants these πŸ™‚

    • Cara

      May 20, 2014 at 3:37 pm

      Hi sweet Deepa! Check out this post, I think you will find it super helpful for substituting flours: http://www.forkandbeans.com/2013/12/30/guide-gluten-free-flours/
      My thoughts: You could probably find best results with oat flour πŸ™‚ Hope that helps! xo

  6. Sue

    April 20, 2014 at 8:08 am

    I made these this morning for myself, thank goodness no one else was home, because they did not come out right πŸ™ I’m not a vegan baker, but I do like to try new healthy recipes, so I have some vegan ingredients on hand, but I’m not experienced with substituting vegan ingredients. This is what happened: I used coconut flour, turbinado sugar, almond milk and ground my flaxseed fine with a coffee grinder. I meant to add a little molasses to make the sugar moister, but I forgot. When I added the wet ingredients to the dry, the mix was very dry and crumbly. I ended up adding way more milk and more flax/water mix and it was still very thick and crumbly, but moist. I tried cooking the batter in a skillet, but it fell apart, The flavor is good. I ended up putting it in a square baking pan and it is currently in the oven at 450 degrees. Where did I make my biggest mistakes? Thanks.

    • Cara

      April 20, 2014 at 8:16 am

      Hi Sue! Sorry to hear about the carrot cake pancake flop πŸ™ Gluten-free vegan baking is very fickle so when you make any changes you fall prey to results that are different than the original recipe. It sounds like coconut flour is your culprit, especially if you used it completely in sub of the gf flour mix that I use. The reason the cakes became dry and crumbly is because coconut flour is like a sponge and will absorb any liquid in its way. Anytime you use this type of flour is should be in tandem with another flour(s) and only in a small amount. Hope that helps!

  7. Kat

    April 17, 2014 at 3:51 pm

    two of my faves in one! brilliant!! πŸ˜€

  8. The Vegan Cookie Fairy

    April 13, 2014 at 3:11 am

    OMG. I have got to try this. Maybe for my boyfriend – he loves all sweet vegan things I make for him, but it’s a bit harder to make him eat salad… Oh well, have to start somewhere!

  9. Beth @ Tasty Yummies

    April 11, 2014 at 8:54 pm

    Yum, these look incredible and sooo totally creative. Love it. <3

    • Cara

      April 12, 2014 at 10:01 pm

      Thank you so much, Beth!

  10. Hippy Mom

    April 11, 2014 at 8:43 am

    Hippy Mom, I would put some kind of carrot cream ice cream(carrots are sweet)on top of your recipe. Yeah Im a super skinny fat girl. But I was impressed with your dedication and weekly multiple post of orgasmic delighted food items for my binge face. Roll with what I typed to you. XOXo

    • Hippy Mom-Elizabeth

      April 11, 2014 at 9:21 am

      Ps. I will make this, this weekend

    • Cara

      April 12, 2014 at 10:02 pm

      Well, aren’t you just super decadent with your pancake?? hehe. Always LOVE hearing from you girl! xo

  11. Meg@ Beard and Bonnet

    April 10, 2014 at 7:22 pm

    Ummmm…yeah, so I am posting pancakes tomorrow. Haha! No joke they are from Lexie’s cookbook! These look delish:)

    • Cara

      April 11, 2014 at 7:30 am

      Oh my, those pancakes look so good in the Lexie’s book–I cannot wait to read your review! I love how we both have cakes of pan on the brain πŸ™‚

  12. Laurel

    April 10, 2014 at 5:27 pm

    Aha. NOW I see why you were advocating pancakes for breakfast! I am always too hungry to wait. When I get into the kitchen I start to prepare pancakes but am stuffing myself the whole time so that when they’re ready I’m full. So… have you ever made and frozen them to toast later or am I completely out of my gourd? You see I want them, I want them now. I’m also changing my name to Veruka (sp?). xoxo

    • Cara

      April 11, 2014 at 7:32 am

      I so do the same thing, Laurel! In fact, I do the same with cookies, cupcakes, and dinner. Pretty much everything that I eat πŸ˜‰ I have THOUGHT about freezing them but never get around to it. Does that count, Veruca Salt?

  13. Rebecca

    April 10, 2014 at 10:53 am

    These look amazing! What are the ingredients for Cara’s all-purpose flour blend?

    • Cara

      April 10, 2014 at 10:57 am

      Hilarious. I swear I need to sew my brain into my head (as if that will help!) This past week I have been SO forgetful and clumsy, it’s rather frightening. Thank you for the comment, Rebecca. It’s in the post now! xo

      • Rebecca

        April 18, 2014 at 5:40 pm

        Thank you Thank you!!

  14. Kat

    April 10, 2014 at 9:24 am

    Oh YUM! Two of my favorite things combined in to one. looks delish! πŸ™‚

    • Cara

      April 10, 2014 at 10:58 am

      A rather guilt-free indulgence πŸ™‚

  15. Shirley @ gfe & All Gluten-Free Desserts

    April 10, 2014 at 9:17 am

    Cara, these look and sound divine! Will be sharing lots of places and even including them in an All Gluten-Free Desserts carrot cake roundup. πŸ˜‰

    Thanks, dear! xo,
    Shirley

    • Cara

      April 10, 2014 at 10:58 am

      That’s what I love to hear, Shirley! xo

Trackbacks

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  2. 22 Vegan Pancake Recipes Fit for a Lumberjack - Vegan Food Lover says:
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    […] 20. Vegan Carrot Cake Pancakes […]

  3. 2015-04-03 Fabulous Friday Finds | surviving the food allergy apocalypse says:
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    […] if you want something thematic but maybe with vitamins, how about Carrot Cake Pancakes? As usual, Cara of Fork and Beans has a bunch of adorable holiday-themed recipes, but this one I […]

  4. Carrot Cake Pancakes | Coconut courtney says:
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    […] stumbled uponΒ a great recipe by Cara at Fork and Beans for carrot cake pancakes. Mmmm, yes please! I changed the recipe up a bit to make the pancakes a bit more […]

  5. Carrot Cake Pancakes | HashtagVegan says:
    April 24, 2014 at 2:01 pm

    […] stumbled uponΒ a great recipe by Cara at Fork and Beans for carrot cake pancakes. Mmmm, yes please! I changed the recipe up a bit to make the pancakes a bit more […]

  6. (via Vegan Carrot Cake Pancakes | Fork and Beans) « We Live Social says:
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  7. You're No Bunny 'Til Some Bunny Loves You and They Will When You Make These Carrot Cake Desserts! | All Gluten-Free Desserts...All the Time says:
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