Can I prepare the batter ahead of time?

The batter can be made ahead and stored in the refrigerator for up to 24 hours. Stir well before cooking, as it may thicken slightly.

What's the best way to serve these carrot cake pancakes?

Serve these pancakes warm with dairy-free yogurt, fresh fruit, a drizzle of maple syrup, and an extra sprinkle of nuts for added crunch.

Do I need to blend the carrot, walnuts, and sultanas?

No, the recipe specifically instructs to stir in the grated carrot, chopped walnuts, and sultanas *after* blending the wet ingredients and flour to maintain their texture.

Can I use a different type of flour?

While the recipe calls for plain flour, you could experiment with a gluten-free all-purpose blend, though the texture might vary slightly.

5 years ago

Carrot Cake Pancakes
[Vegan]

AC By: Aaron Calder

Author Bio

Aaron is a food blogger, based in Brighton (UK) who went vegan in 2016 to... Read More

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Stack of golden-brown vegan carrot cake pancakes topped with dairy-free yogurt, fresh berries, maple syrup, and chopped walnuts on a white plate.

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Discover more recipes with these ingredients

Carrot Cake Pancakes [Vegan]

Dairy Free

Vegan

Change up your pancakes with a few extra ingredients to create these delicious and nutritious breakfast pancakes.

Ingredients You Need for Carrot Cake Pancakes [Vegan]

1 cup plain flour
1 cup plant milk
1 small carrot, grated
1 banana
pinch of sea/pink salt
1 tsp cinnamon
1/2 teaspoon ginger
pinch of nutmeg
1/4 cup chopped walnuts
1/4 cup sultanas

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How to Prepare Carrot Cake Pancakes [Vegan]

To your blender/food processor add the banana, salt, spices, milk and flour.
Blend for 30 seconds to make a thick batter. Stir in the carrot, walnuts and sultanas (do not blend).
Heat a small amount of oil in a frying pan on medium heat and pour in the batter to make 3-4 pancakes. Cook for 1-2 minutes then flip and cook the other side.
Serve with dairy-free yogurt, fruit, maple syrup and nuts. Enjoy!