carrot cake-ish pancakes

I am not really that big on deserts, or sweet breakfast stuff, but I do have kids who adore pancakes. This months Lazy Susan was all about breakfast, and while I was tempted to share my favorite breakfast potatoes, that will have to wait.
So… Here’s my idea ~
carrot cake – guilt + nutrition – some sugar = carrot cake pancakes!

They were a huge hit with one daughter. And my other daughter who doesn’t care for pancakes as much and REALLY doesn’t like cinnamon and nutmeg,  let’s just say she ate the carrots. btw- only 99 cents for a big bunch of organic carrots at Sprouts.

vegan carrot pancakes fluffy image photo

Teagan thought the carrots were perfect for hide and peek. 


I was able to keep the sugar relatively low, feel free to add more to yours. We try to keep sugar low in our house ( thus my lack of desert posts) and once you added maple syrup or the cream cheese mixture, these pancakes really tasted like carrot cake. The shredded carrots were lightly cooked while retaining their texture making for some really yummy pancakes. And, every time I make these I am wowed by just how light and fluffy they are. (for you vegan pancake doubters, you really need to try these)




1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoon brown sugar
1/2 tsp pure vanilla extract
1 1/2 cups soy or almond milk
1 egg equivalent of Ener-G (1 1/2 tsp ener-g plus 2 Tbs warm water)
3/4 cup carrots – shredded
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
3 tablespoons vegan margarine, melted * I use earth balance*


1. Sift together all dry ingredients into a large bowl
2. mix together your Ener-G and warm water as directed
3. melt margarine
4. make a well in the dry ingredient bowl and add milk, margarine, vanilla, carrots and ener-g
5. blend just until smooth, do not over-mix

On a heated well greased pan or griddle, pour batter onto pan ( size is your preference, we like smaller kid sized pancakes here)
As bubbles start to appear on the top of the batter, carefully flip with spatula. Cook until both sides are golden brown.
* for the cream cheese topping, I mixed together equal parts toffuti cream cheese with powdered sugar and thinned with soy milk. seriously simple yet delicious. 

Keep on clicking through to see Alison of This Homemade Life’s berry breakfast quinoa  and the rest of this month’s lazy susan.


vegan carrot fluffy pancakes image and photo
May 1, 2012 - 2:22 pm

Justine - Stopping by from SITS girls

May 1, 2012 - 8:10 pm

Nina - I just love this idea of dessert for breakfast. We have (vegan – naturally) spiced banana pancakes for breakfast almost every Sunday. These sound so great we may have to break the mould this weekend. 🙂
Thank you for this recipe.

May 8, 2012 - 9:22 am

Sara T - Super fresh and lovely images! I am definitely looking forward to making these! I know my girls will love the change up!

May 10, 2012 - 8:01 am

AmandaP - I am a huge fan of carrot cake, never thought of turning them in to pancakes but will be trying this soon! Great recipe

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