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Vegan Carrot Cake Pancakes

Vegan Carrot Cake Pancakes

Serves 3-4


  • 1 cup + 2 tablespoons (155g) all-purpose flour

  • 1 ½ tablespoons baking powder

  • ½ teaspoon salt

  • ½ teaspoon cinnamon

  • ¼ teaspoon ground ginger

  • 1 medium-sized carrot, grated

  • 3 tablespoons shredded dried coconut (I use sweetened, but unsweetened is fine, too)

  • 3 tablespoons golden raisins

  • 2 tablespoons finely chopped pecans

  • 1 tablespoon melted coconut oil

  • 1 cup plant-based milk

  • ¼ cup sugar


  • Preheat griddle over medium heat and lightly oil with coconut oil.

  • Mix together flour, baking powder, salt, cinnamon, and ginger. Stir in the grated carrot, coconut, raisins, and pecans.

  • Heat milk in the microwave until just warm (not hot). Add the melted coconut oil and sugar and stir it around until the sugar is pretty much dissolved.

  • Add the milk mixture to the dry ingredients. Mix until there are no major lumps, but don’t over-mix.

  • Spoon pancake-sized amount of batter onto your pre-heated griddle. Cook the first side for about 2 or 3 minutes, until the edges appear dry and some bubbles have formed. Flip and cook for another couple of minutes until the batter is cooked through.

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