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.
sweet mother of god
Oh my god. These sound heavenly. I think tonight will be a Breakfast-For-Dinner sort of night.
Wow – I have to get off this site right now – I am starving – everything here looks so great!
YUM! And here I thought that every possible pancake variation had already been discovered.
dignity be darned! it’s really NEVER too early for carrot cake, is it? that, notwithstanding, i LOVE the idea of carrot cake pancakes! thank you!
Will the carrot pulp left over from juicing work just as well?
Holy wow! Those look SO amazing!
Will my dignity be harmed if I slather this in cream cheeze frosting?? Would it still count as breakfast?
Brilliant!
making these for my boys tonight for dinner. Yum yum!
I cannot wait to make these! Wait…why wait?? Pancakes for dinner. Yummy!
ok yeah, i guess i know what i am having for dinner. who cares if i eat pancakes for dinner, these look too amazing to wait til tomorrow morning!
Don’t be ridiculous, it’s never too early for cake!
I so want this now! Can’t wait to make these.
holy shiitake isa, you are a mad genius. I can’t wait to make these. amazeballs!
Sooooo freakin’ awesome. I am hungry just looking at them.
That is freaken fantastic.
AMAZING! I am so down to make these!
Any recs on turning this into a totally awesome waffle recipe?
I’ve had this idea to try developing all kinds of carrot-cake inspired desserts (even before I had the fantastic carrot cake cookies from VCTYCJ), but I have to admit I hadn’t thought about pancakes. Also, I just realized I usually make the scones from VWAV adding carrot pulp from a juicer, but never thought about turning them into sweet carrot cake like scones (where I come from scones are always savoury). In Finland carrot pancakes are fairly popular, but always savoury, as well.
Hmm. Lots of carrot inspiration!
I so want these! And I think all the carrot helping with the body, they’ll be easier to make gf than some pancakes.
look very yammy. i want to have a try
http://www.dinnel.com/categories/Home-Store/Kitchen/
i made them today, followed the recipe exactly – and no matter how long i cooked them they were soooo soggy on the inside 🙁
MAPLE CREAM CHEEZE SAUCE !!!!!!!!
Carrie, did you squeeze the excess moisture out of the carrots before putting them in the batter? I’m guessing that’s what Isa meant by “(see note).”
“see note” means read the directions about grating not shredding.
WONDERFUL!!
it’s what’s for breakfast tomorrow at the kids request!!
This was a fantastic recipe; really enjoyed it! One thing to note, we had a pretty raw first batch because we were cooking them on high heat for a short period of time (like we do with regular pancakes), but these needed a bit longer, at a medium heat. Again, really yummy recipe!
Made these this morning with carrot juicer pulp and a hangover.
Highly recommended hangover food…
Isa, is the vinegar necessary in this recipe? I get frequent migraines and am trying to eliminate all potential trigger foods–which includes vinegar, citrus, soy, nuts, yeast… I use your recipes for most of my cooking and baking, and am having a hard time replacing some of these ingredients, especially the vinegar, citrus, or yeast. Any tips you might have would be awesome! (The internet is not very helpful with this “diet” as I seem to be the only migraine sufferer who’s also vegan!)
You can eliminate the vinegar, but add maybe 1/4 teaspoon extra baking powder.
Thanks!
Vinegar is used in baking to help replace eggs as a binder.,when combined with baking powder. I personally would not replace the vinegar with more baking powder, but probably 2 teaspoons of potato starch and a bit of xanthan gum.
Actually I used vinegar to help react with the leavener. There is plenty of binding simply with the flour. I think Xanthan gum is going too far for most people.
Hi- do you provide nutritional data for any recipes?
OH! so you mean baking SODA not baking POWDER!
I have made these so many times since discovering this recipe. It has replaced my mother’s pancake recipe as my favourite (and it’s much more nutritious too!). Thanks so much! Btw – making some now – my batter is ‘resting’ as I type 🙂
Thanks for the reminder! I meant to make carrot waffles today.
I made these for my very first time making pancakes from scratch and they are SOOOOOOOO GOOD. The consistency and combination of spices are just perfect. Carrot cake should so be a standard pancake flavor!
I made these pancakes today and they were excellent! I made a few modifications because I didn’t have a couple of ingredients. I substituted soy free earth balance (melted) for canola oil and white vinegar for apple cider vinegar, in the same proportions. I also added a 1/2 tsp of cloves (hey why not). I totally agree with the previous comment that “carrot cake should so be a standard pancake flavor!”
So amazing! We made these as a last-minute dinner idea since we were getting paperwork done. The recipe worked out to be perfectly easy and more importantly delicious! We couldn’t wait for breakfast the next day when we could have them again as leftovers! I think I’ll add a little more cinnamon next time but other than that, they are perfect! Thanks as always!
These are great! Made them for breakfast this morning. I substituted honey (I’m not vegan) for half the maple syrup since I was running out of syrup and they turned out just fine. My one-year-old daughter loved them too!