Makes 12 three inch pancakes
When you want carrot cake but it’s way too early to eat cake and retain your dignity…Carrot Cake Pancakes to the rescue! These are moist and homey with hints of spice, just like their cakey inspiration. You can also add pecans or walnuts (1/2 cup or so), if that’s how you roll. I was just craving straight-up carroty goodness so I skipped them.
A note about the grated carrot: I do mean grated not just shredded. Since the cooking time on these is so short, the smaller you can get the carrot the better. If you don’t feel like grating the carrots by hand, use the shredding attachment on your food processor. Then remove that attachment and put in your metal blade. Pulse until carrots look grated (not pureed!) They should look something like this:
2 tablespoons ground flaxseeds
1 cup almond milk (or your fave non-dairy milk)
1 teaspoon apple cider vinegar
1/4 cup water
1/4 cup pure maple syrup
2 tablespoons canola oil
1 teaspoon pure vanilla extract
1 1/4 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1 cup peeled grated carrot, about 6 ounces (see note)
In a small mixing bowl, using a fork, beat the flax seeds together with the milk for about a minute. Add the vinegar, water, maple syrup, oil and vanilla. Mix well.
In a large bowl, sift together flour, baking powder, salt, and spices. Make a well in the center and add the wet ingredients. Mix with a wooden spoon just until combined. Fold in grated carrot. Let batter rest for at least 5 minutes.
Preheat a large non-stick pan over medium heat. Lightly coat pan with cooking spray or oil. Add batter in scant 1/4 cup scoops. I use an ice cream scooper for this and it works magically. Cook three at a time for about 4 minutes (or until the tops look mostly cooked), then flip and cook until lightly browned, 2 more minutes.
Keep on a plate covered with tin foil until ready to eat. Serve with pure maple syrup.
Can I freeze them and reheat them aftewards?
Yummy !!! I just made these , thank you so much for posting such great recipe
They were super moist . I layered the pancakes with spreadable cream cheese .
MM, how about some golden raisins in there…
I juice a lot of carrots and this is the perfect recipe for the pulp! I love it!
These are *so* delicious! They perked up a fuzzy day and were so tasty my husband is eating them for breakfast, lunch and dinner! nom nom!
I made mine with almond butter and cranberries on top – but even just like that they are lush.
These carrot cake pancakes are delicious. Just the right sweetness for me without the extra maple syrup. Nice and moist. Next time, intend on adding a little more allspice to the mixture. Thank You Isa
These were amazing! My non-vegan boyfriend loved them, too!
Can you do these gluten free with coconut flour?
We love these at my house. So much that my niece wants these for her birthday breakfast. Can I prepare the recipe the night before and keep it in refrigerator? Or should I just get all the dry ingredients ready and the carrots grated the night before?
I want to make these right away but I don’t have maple syrup on hand. Could I use brown sugar in place of maple syrup, if so do I use an equal part brown sugar to sub for it? THANKS A BUNCH ISA! Your awesome!!!
Mine were soggy in the middle also. I think next time I will omit the water and use carrot pulp instead of shredded carrot. I bet they’d be perfection with that slight alteration. I’m wondering if some carrots are juicier than others.. Making the results vary… Still were delicious though with toasted pecans!!
Just made these. Can die happy now.
Can i replace canola oil? With coconut oil? Let me know
Has anyone tried substituting ground chia seed for the ground flax in these?
Well, I am happy to say that I used these to get even closer to my partner’s heart this evening :). These turned out wonderful and had the perfect consistency. I decided at the last minute to run out and buy the ground ginger, and I’m super glad I did. I think the ginger in this recipe is a must…
My husband can’t tolerate flax. At least that is what we think he’s been having a reaction to. Can you use egg replacer in place of the flax?
My husband and I have been chowing down on these every weekend for a while now… I’m thrilled I found this recipe! He had been so resistant to eating vegan pancakes and actually asks for these! Thank you!!! It’s so much easier to not make multiple dishes to suit my vegan and his Omni diets.
Made these exactly as the recipe calls and the insides are terrible doughy. Something is off with the calculations.