Vegan Carrot Cake Pancakes

Carrot cake for breakfast? Sure why not try these crazy delicious and fluffy carrot cake pancakes topped with coconut yogurt and walnuts.


Prep Time: 10 mins
Cook Time: 20 mins
Yields: 4


  • 1 tablespoon chia seeds
  • 3 tablespoons water
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon coconut sugar or to taste
  • 1 cup almond milk + more if needed
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon apple cider vinegar
  • 2 cups grated carrots
  • coconut yogurt, for serving
  • raw walnuts, for serving
  • maple syrup, for serving


  1. Mix chia seeds and water together in a small bowl and let it sit for 5 minutes until the mixture becomes gel.
  2. In a medium bowl mix flour, baking soda and sugar together. Add in almond milk, vanilla, apple cider vinegar, chia seed mixture and mix until well combined and slightly thick. Add in carrots and mix until combined. Add in more flour or milk, if needed.
  3. Drop about 2 tablespoons of the batter onto the pan over medium heat. When bubbles pop, flip the pancake over. Cook for another couple of minutes. Repeat with the remaining batter. Serve warm with coconut yogurt, walnuts and maple syrup. Enjoy!

Nutrition Facts

Per serving: 234 KCALS | 2.2G FAT | 0.2G SAT FAT | 46.9G CARBS | 5.8G SUGAR | 3.8G FIBRE | 6.1G PROTEIN

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