Carrot Coconut Pancakes
Carrots and pancakes may sound strange, but if you’re looking for a healthier alternative to traditional pancakes, or if you want your kids to eat more veggies but don’t know how to “trick” them, this is the recipe for you! Make these easy vegan Carrot Coconut Pancakes to add the flavor of carrot cake to your breakfast.
This recipe combines the flavors of carrot cake with the texture and style of the fluffiest pancakes. We topped our carrot cake pancakes with coconut yogurt, shredded coconut and carrots, walnuts, and maple syrup.
These pancakes are great for meal prep because they can easily be frozen and eaten later! We love making a big batch of these on days when we don’t feel like cooking or are just feeling lazy :). Carrot Coconut Cake Pancakes are 100% vegan, gluten-free, and dairy-free, and most of all absolutely delicious!
Let us know if you like these fluffy pancakes. Make sure to check our other best pancake recipes like Lemon Poppy Seed Vegan Pancakes, Pumpkin Pancakes, and Chocolate Banana Pancakes.
Prep time: 10 min Cook time: 15 min Total: 25 min Servings: 2
INGREDIENTS
- 10 tablespoons rolled oats
- 5 tablespoons quinoa flour
- 2 flax eggs (2 tablespoons ground flaxseeds + 6 tablespoons water)
- 1/2 teaspoon baking soda
- 2-3 tablespoons maple syrup (depending on how sweet you want them to be)
- 4 tablespoons coconut yogurt
- 2 medium size carrots (chopped)
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice
- 3/4 cup (160 ml) coconut milk
- 1 tablespoon coconut oil (melted)
TOPPING Ingredients
- grated carrot
- coconut yogurt
- coconut flakes
- maple syrup (or honey if not vegan)
- grated carrots
- walnuts
INSTRUCTIONS
- How to make a flax egg: Combine 2 tablespoons of ground flaxseeds (flaxseed meal) and 6 tablespoons of water. Stir well. Let it sit for about 5 minutes.
- Add all ingredients except for coconut oil to a blender. Blend on high until the mixture is creamy. We recommend starting with 1/2 cup of coconut milk and adding 1/4 cup more as needed. The texture of the batter should be smooth and creamy but thick.
- Grease the pan with cooking spray or any oil you have on hand. Put it over medium heat. Pour the batter into the pan to form small round pancakes. Cook each pancake for about 1-2 minutes, or until the bubbles start to form, then flip it over and cook for another minute.
- Serve and eat the way you like. We served these Carrot Coconut Pancakes with maple syrup, coconut yogurt, coconut flakes, walnuts, and grated carrots.
