Makes 12 three inch pancakes
When you want carrot cake but it’s way too early to eat cake and retain your dignity…Carrot Cake Pancakes to the rescue! These are moist and homey with hints of spice, just like their cakey inspiration. You can also add pecans or walnuts (1/2 cup or so), if that’s how you roll. I was just craving straight-up carroty goodness so I skipped them.
A note about the grated carrot: I do mean grated not just shredded. Since the cooking time on these is so short, the smaller you can get the carrot the better. If you don’t feel like grating the carrots by hand, use the shredding attachment on your food processor. Then remove that attachment and put in your metal blade. Pulse until carrots look grated (not pureed!) They should look something like this:
2 tablespoons ground flaxseeds
1 cup almond milk (or your fave non-dairy milk)
1 teaspoon apple cider vinegar
1/4 cup water
1/4 cup pure maple syrup
2 tablespoons canola oil
1 teaspoon pure vanilla extract
1 1/4 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1 cup peeled grated carrot, about 6 ounces (see note)
In a small mixing bowl, using a fork, beat the flax seeds together with the milk for about a minute. Add the vinegar, water, maple syrup, oil and vanilla. Mix well.
In a large bowl, sift together flour, baking powder, salt, and spices. Make a well in the center and add the wet ingredients. Mix with a wooden spoon just until combined. Fold in grated carrot. Let batter rest for at least 5 minutes.
Preheat a large non-stick pan over medium heat. Lightly coat pan with cooking spray or oil. Add batter in scant 1/4 cup scoops. I use an ice cream scooper for this and it works magically. Cook three at a time for about 4 minutes (or until the tops look mostly cooked), then flip and cook until lightly browned, 2 more minutes.
Keep on a plate covered with tin foil until ready to eat. Serve with pure maple syrup.
Could you make waffles out of this?
They sound so yummy and I can’t wait to make these pancakes!
These pancakes were fantastic, my 5 year old daughter even loved them! I added coconut to the recipe and it added just the right amount of sweetness.
This recipe was just what I needed to whip up a supper in a grocery-barren pantry (payday isn’t til tomorrow!). YUM! Thank you!
These were so delish! And with the maple syrup, they were sweet but not too sweet. Another great recipe that will be added to my collection.
I made Isa’s “Pumpkin Pancakes” for my birthday breakfast a week ago, and for some reason they turned out awful 🙁 I’ve made her vegan pancake recipes a number of times, and the first time I made them (not pumkin, just plain) was the only time they were okay. Ever since they have NEVER cooked in the middle no matter how long I cook them:(:( HELP???
In fact, they turned out like nasty crepes- hard on the outside, runny on the inside. Is it possible that I over-beat the batter? Would that cause that?
Hannah-Are you letting your batter rest?
I took my last midterm early this morning, then made these after I woke up from my celebratory nap at 3pm…So worth it. Subbed in 3/4 c. whole wheat flour, and didn’t have any pure maple syrup (just el cheapo Aunt Jemima, thanks college!) so I put in about 1 T. of molasses and a very scant 1/4 c. white sugar, as well as about 1/2 c. walnuts. SO fluffy and cakey!
So, mine were soggy in the middle, too. I let the batter rest, and I cooked on low heat for a long time to attempt giving them time to cook through without burning on the outside. I’ll try again – they look like they are definitely worth it! I didn’t see the note about squeezing out the water from the shredded carrots.
I tried these today , my son and I loved it . Some one mentioned them being soggy , you have to spread it out in the pan thin then let it cook for a while before flipping it , I went and washed my dishes and came back to flip it thats how long it takes for it to brown hehe
Made a double batch following the recipe and a double batch altered to be gluten free (family of ten). Everyone loved them–thanks for sharing your genius!!
These pancakes were so good, it was insane. LOVE.
I made these “tropical style” by using coconut cream (CocoLoco) instead of maple syrup and I added pineapple. Really, really good.
Hmm, I just had some of those and they are delicious! (Although I am not vegan – but I very much enjoy the creativity of good vegan cuisine.) All, best, Denise
Delicious!! Mine came out soggy originally too… First, I tried cooking them for longer and spreading them out like suggested but they just burned. So, I added more flour and they plumped up and cooked all the way through!! Even my picky 7 year old LOVES these!
Recently became vegan and these look awesome! My kids actually might not complain:) Oh and Isa I love that you don’t let people get away with ignorant comments about cooking or otherwise! You are great:)
These are fantastic! I’ve never been a huge fan of pancakes, always chose waffles or french toast first. THESE ARE AMAZING. How have I never had carrot cake pancakes before??? This is now my favorite brunch food! Thank you so much for the fabulous recipe!!!
Isa! Love, love the blog and the recipes. I bought Veganomicon to convince my vegetable-shy boyfriend that there was more to life than just peas and carrots, and it totally worked! I just have one comment about the blog itself – is there any way you could include ‘printable versions’ of the recipes? Like – just the recipe by itself without other info from the page, sort of like this: http://simplyrecipes.com/recipes/cream_cheese_frosting-print/ (not vegan, I’m sorry!)
I’m in the process of trying to print this one off, and I’m having a hard time guesstimating how many pages to tell my printer to print to ensure that I get the recipe, but not all the adds and comments. Thanks! You are great 🙂
I know, I need to fix that. Instead just copy and paste the recipe.
Let me just say this – I live in Italy and the concept of “regular” pancakes with maple syrup is strange enough to my friends and colleagues… so when they found out I was bringing vegan pancakes with carrots inside, well you can only imagine the fear in their eyes. But after one bite of these bad boys people BEG for me to make them again! DELICIOUS recipe, has worked like a charm for me every time (even the time I forgot to add the oil)! Thank you 🙂
Delicious!! I was a little worried about making these after reading the soggy comments. I used a box grater to grate my carrots. The bits of carrot did not look as small as the ones in the photo, but they worked out just fine. I did not have any issue with sogginess. I did spread the batter around a little bit to thin out the pancake. They came out great! I was hoping for a little more carrot-y flavor. Mostly, I just tasted the spices. But, still, so delicious! We had them with maple syrup and bananas on top. I ate the leftovers cold. Very yummy! Also, I used 1/2 cup whole wheat pastry flour and 3/4 cup white flour.
These are incredibly awesome. Came out exactly as the picture and are soooooooooooo good. Really nice cold as a snack too. Love them – thank you!!!!
I just made these for my boyfriend and brother, and they were SO delicious!!! We added a little glaze/sauce made of melted EB, cream cheese and powdered sugar as a bonus, but they were great on their own. YUM! A keeper, for sure.
My sister still brags to people about my cooking skills after I made these for her. I also made a vanilla and maple cashew “cheese” spread to layer between the pancakes. Heaven.
I have been waiting all week for Saturday morning, because this is what’s for breakfast today. No review necessary. These are going to be phenomenal.
Just found this – how many people do you think it serves?
I love this food.
You are a messiah
These were delicious! My kids ate 3 each….and I loved that they were full of carrots and flax. Not soggy at all. I might even say perfect.
Delicious! Great way to get veggies into my son’s body! I added sesame seds and raisins for extra nutrients and used ww pastry flour- yum!
I just made these for breakfast and they were wonderful! Thanks so much for the recipe 🙂