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Carrot Cake Pancakes

The perfect Sunday plan for breakfast in bed or brunch with friends. Also, a very good way to effortlesly up your vegetable count... yes, with pancakes.

market of clay pots


Serving: 6-7 pancakes

Prep time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes


Wet Ingredients

1/2 carrot (grated)

150g plant milk

15g oil

25g maple syrup

Dry Ingredients

100g all-purpose flour

1g cinnamon

5g baking powder


  1. Combine wet ingredients in a bowl and dry ingredients in another bowl

  2. Pour wet ingredients in dry ingredients and combine with a whisk until smooth

  3. In a medium heat non-stick pan, pour the batter with a ladle and cook pancakes until golden on both sides

  4. Store pancakes on a plate in the oven and cover with a kitchen towel to keep them warm while cooking all your pancakes


Toppings in the recipe: maple syrup, coconut shreds, mint and hazelnuts



Hi, thanks for stopping by!

I'm Tosca. A passionate plant-based recipe developer, food photographer, and content creator from Geneva, Switzerland. Through this blog, I want to share with you indulgent and mouth-watering vegan recipes and help make the world a happier place, one cookie at a time.

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