Vegan Carrot Cake Pancakes

  • breadsBreakfastdessertshealthy kitchenRecipe
  • Cake for breakfast, people! Could life get any better? I think not!

    Vegan Carrot Cake Pancakes
    Now you all know my obsession with carrot cake, {in fact, look back at the last post!} it’s a little ridiculous. So why not healthify it up a little and have it in the morning? No matter what side of the bed you wake up on, no one can be mad after they’ve had cake for breakfast.
    I saw a recipe for carrot cake pancakes and thought I would switch it up for the vegans out there. Now even vegans can have their “cake” and eat it too!
     In this recipe, I have switched the dairy milk for almond milk, and I have replaced the egg with flaxseed meal {ground flaxseed} and water. I also shrunk this recipe WAY down to one serving, but I’ll give the ingredient list for 1 and 4 servings. These pancakes are small and only have 2 tablespoons of batter in each one, so 3 small pancakes is one serving.
    *** If you aren’t vegan, you can still make these. Just swap the flaxseed meal and water for egg, and use whatever kind of milk you like.***
    Vegan Carrot Cake Pancakes 
    adapted from smittenkitchen, originally from  joy the baker cookbook
    For 1 serving, or 3 small pancakes
    1/4 C all purpose flour

    1/4 tsp baking powder
    1/8 tsp baking soda
    1/8 tsp salt
    1/4 tsp cinnamon
    1/8 tsp freshly grated nutmeg
    3/4 tsp flaxseed meal + 1 T warm water
    1/2 tsp splenda brown sugar
    1/4 C almond milk, {I use unsweetened vanilla}
    1/4 tsp vanilla extract
    1/2 C finely grated carrots
    1 T chopped pecans

    For 4 serving, or 12 small pancakes 

    1 C all purpose flour

    1 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    1 tsp cinnamon
    1/2 tsp freshly grated nutmeg
    1 T flaxseed meal + 3 T warm water
    2 tsp splenda brown sugar
    1 C almond milk, {I use unsweetened vanilla}
    1 tsp vanilla extract
    2 C finely grated carrots
    1/4 C chopped pecans

    In a small dish, mix the flaxseed meal and water together and let it sit for 10 minutes.
    In large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a smaller bowl, mix together the brown sugar, milk, flaxseed mixture, and vanilla. Stir in the carrots, then stir the carrot mixture into the dry ingredients. Fold in the pecans and let the batter rest for a few minutes.

    Get griddle or skillet ready, then spoon two tablespoons of the batter onto the griddle {that doesn’t seem like a lot of batter, but the pancakes are pretty dense, so it is easier to make them smaller}. Cook for a few minutes on each side, until golden brown.

    These pancakes are not overly sweet, and you can almost feel yourself getting healthier just eating them. :)

    For this breakfast treat, I just topped it with some whipped cream and added a dash of cinnamon. If you would like the cream cheese topping recipe, check out Smitten Kitchen’s version.

    • Tina

      There are certain veggies which are perfect for baking and carrots is one of them. This has all the makings of a carrot cake in the form of a pancake-yum! Very creative conversion to vegan also. I am sure that this breakfast will keep you from snacking before lunch too. Delicious post! I keep seeing the flax, something I need to try. Great post!

    • Kristen

      I have been thinking I need to try a carrot cake pancake. These sound quite good. I just love raisins and spice, too.

    • Carolina HeartStrings

      Those look fantastic! I bet they taste amazing! Come check out my sweet potato pancakes. Lefse. Delicious.

    • Taylor

      I’m not vegan but I could totally get into these pancakes! They look perfect for Easter!

    • Maria

      Oh yum these look absolutely amazing! I looove carrot cake, and one of my best friends is vegan, so I’ll have to share this recipe with her too!

    • Carrie @ My Favorite Finds

      These look awesome. I love carrot cake! You have some yummy recipes on here. Stop by my blog on Mondays to link up your recipes to my Must Try Monday link party! Thanks for sharing at Handmade Tuesdays.

    • cupsbykim

      These look really good! Come on by Cups by Kim and link up to Sweet & Simple Sunday!!

      Hope to see you soon!!

    • Heather – Chickabug

      Oh! Be still my heart! I’m SOOO making these this weekend! Do you use a coffee grinder for your flax seeds? It’s the only reason I have one. ; )

    • Kristina

      omygosh yum! I love that you made these vegan! Definitely giving these a try :) Love dessert for breakfast!

    • Unknown

      Might I ask the substitution ratio for egg? Really want to make these for my carrot cake loving boyfriend as a surprise breakfast. :)