Carrot Cake Pancakes

Staff Writer
Carrot Cake Pancakes

Photo from

Spice up your normal breakfast or brunch with these decadent and easy-to-make beauties featured on the . This is also a great way to sneak in a serving of vegetables for breakfast.

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Servings: 8-9 pancakes

1 cup whole wheat pastry flour (or another whole grain flour or gluten-free all purpose flour)
2 tablespoons organic sugar
1/4 cup finely shredded unsweetened coconut, divided (also known as “dessicated” coconut)
1.5 teaspoon baking powder
pinch sea salt
1 cup non-dairy milk (soy, almond, flax, etc. will suffice)
1 heaping tablespoon non-dairy butter, melted (I like Earth Balance, which can be found at Wegmans and GreenStar Natural Foods Market)
1/2 cup finely grated carrot
1 teaspoon pure vanilla extract
2 tablespoons crushed walnuts or pecans for topping (optional)


1. Add flour, sugar, baking powder, sea salt, and 2 tablespoons shredded coconut in a large bowl and whisk to combine.


Photo from

2. Pour non-dairy milk into a large liquid measuring cup. Add melted butter, vanilla, and whisk to combine. Add wet to dry and stir.

3. Stir in carrot and let batter rest for 5 minutes while preheating skillet to medium heat.

4. Once skillet is hot, lightly grease the surface with non-stick spray or non-dairy butter and spoon on 1/4 cup measurements of batter; there should be 9 cakes. Top each pancake with a sprinkle of crushed walnuts and flip when bubbles appear and the edges look slightly dry.

5. Cook for another couple minutes on the other side. Keep warm in a 200F oven until all pancakes are cooked.

6. Serve with Earth Balance, shredded coconut and warm (real) maple syrup.


Photo from

The post Carrot Cake Pancakes originally appeared on Spoon University. Please visit Spoon University to see more posts like this one.