Vegan Whole Wheat Carrot Cake Pancakes
Fluffy whole wheat pancakes packed with grated carrots, warm cinnamon, and crunchy walnuts that taste like carrot cake in breakfast form. The coconut milk adds richness while keeping them dairy-free, and the natural sweetness from carrots means less added sugar. Perfect for weekend brunches or when you want to sneak vegetables into breakfast. These pancakes have all the cozy flavors of carrot cake but are lighter and more nutritious, making them ideal for families who want a special breakfast that feels indulgent but includes wholesome ingredients.
Ingredients
Instructions
- 1
Preheat a non-stick pan on medium heat
- 2
Blend carrot, oil, sugar, cinnamon, vanilla and coconut milk until smooth
- 3
Whisk together flour, baking powder and salt in a separate bowl
- 4
Add blended carrot mixture to flour mixture and stir until just incorporated
- 5
Fold in chopped walnuts
- 6
Pour batter into pan and cook until bubbles form on surface, then flip
- 7
Cook until golden brown on both sides
- 8
Serve warm
Tips
Don't overmix the batter once you add the wet ingredients to avoid tough pancakes
Grate carrots finely so they cook through properly and distribute evenly
Test pan temperature with a drop of water - it should sizzle and evaporate quickly
Good to Know
Refrigerate leftover pancakes up to 3 days or freeze up to 2 months
Make batter night before and refrigerate, stir gently before cooking
Serve warm with maple syrup, cream cheese frosting, or fresh fruit
Common Mistakes
Don't overmix batter to avoid dense pancakes
Keep pan at medium heat to prevent burning before centers cook
Substitutions
FAQ
Can I make these without a blender?
Yes, finely grate the carrots and whisk all wet ingredients together thoroughly. The texture will be slightly different but still delicious.
How long do these pancakes keep?
Store in refrigerator up to 3 days or freeze for up to 2 months. Reheat in toaster or microwave before serving.
Can I use regular flour instead of whole wheat?
Yes, substitute all-purpose flour in equal amounts. The pancakes will be lighter in texture and color but just as tasty.