Sweet, fluffy, and loaded with aromatic spices, these Carrot Cake Pancakes are perfect breakfast treat. Packed with heart-healthy, immune-boosting CARROTS and OATS, these pancakes are HEALTHY and nutritious. Also, they are refined sugar-free and made with simple pantry ingredients - easy and incredibly delicious!
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Easter is just a few days away. It's time to get all carroty and cakey. Although this Easter will definitely be somewhat different, we are not planning on canceling ANY celebration. No way! I've been looking forward to that ham and Carrot Cake all year long. We only gonna miss our friends and family visiting us, but hey! We are all in the same boat, right!? I'm comforting myself that this eventually will pass.
This weekend hubby helped me design and plan our Easter menu. As usual, besides all-glorious ham, I'll be making some family favorite desserts and treats. Like Carrot Cake Balls. Also, he mentioned Carrot Cake Muffins for Easter brunch, but I suggested these carroty pancakes instead.
If you're looking for an easy breakfast/brunch treat that will satisfy your sweet cravings than this Carrot Cake Pancakes ARE the answer. These pancakes are sweet, fluffy, filled with wonderful aromatic spices - ginger, cinnamon, and nutmeg. Utterly delicious, NUTRITIOUS and without empty calories.
One of the things I love most about these pancakes is the fact that they can be made in just 15 minutes with only a few pantry ingredients, blender, and pancake pan. How easy is THAT!? And just look at them. How DELICIOUS they look? I tell you, these beauties will surely delight you. And the Maple Cream Cheese glaze (which is totally optional BUT highly recommended) makes these Carrot Cake Pancakes complete. Indulging, irresistible, and just excellent addition to your Easter table.
Carrot Cake Pancakes ingredients
All ingredients in this recipe contribute to our health in some way, so this carroty treat is far from empty sweet calories. To make these delicious Carrot Cake Pancakes you’ll need:
- OAT FLOUR: Healthy and filling, oats are stapled food in my pantry. It’s one of my favorite grain. They are a great choice for breakfast since they are an excellent source of fiber, especially beta-glucan that is known for its power to lower cholesterol and keep your heart healthy (1). Also, oats are high in vitamins, minerals, and some powerful antioxidants. + Proteins. YES, proteins!! They are nutritious and so versatile. To make oat flour simple grind oats in a blender or food processor. You can use rolled or quick oats to make oat flour.
- MILK: I used oat milk in this recipe because oat milk is naturally creamy and sweet, plus it has so many benefits too. Oat milk is a popular dairy-free milk substitute. Naturally, oat milk isn’t as nutritious as whole oats, that’s why it’s often enriched with nutrients — including calcium, potassium, iron, and vitamins A and D. But oat milk is unique because it’s free of many of the allergens found in other types of milk. Plus, the same as whole oats, it contains beta-glucans — a soluble fiber that may offer heart health benefits (2).
- SWEETENER: I suggest using raw honey. Raw honey is unrefined sweetener with many health benefits. It will give pancakes subtle sweetness yet won’t overload them with much sugary calories. Marple syrup is another great choice. It is also considered non-refined sugar, meaning much healthier option.
The star of these breakfast pancakes are CARROTS, sweet, delicious and loaded with nutrients and benefits. Carrots are a high in carotenoids (beta-carotene) - powerful antioxidants that protects or cells from damage, and excellent source of soluble fiber pectin that is great for weight loss (3). Carrots are also good source of several essential vitamins and minerals, like vitamin C and vitamins A (from beta carotene) both important for strong immunity and fighting inflammation (colds and flu), biotin, potassium, and B6 (4).
To enhance these pancakes with flavor and some more NUTRIENTS, I also added:
- CEYLON CINNAMON: Ceylon cinnamon, also known as “true” cinnamon, is a highly delicious spice with many health benefits. Cinnamon is loaded with powerful antioxidants with anti-inflammatory properties. (5, 6) Cinnamon gave these banana pancakes a truly wonderful flavor.
- GINGER + NUTMEG: Together with cinnamon, this is one powerful flavor combo. I used fresh grated ginger here. Fresh ginger will give much more flavor and add some benefits too. But powdered version will work well too.
- HEMP SEEDS: Hemp seeds are loaded with healthy fats. They are exceptionally rich in two essential fatty acids, omega-6 and omega-3 but also a great source of high-quality proteins. (7) Hemps seeds enriched these pancakes with nutrients and made it more filling and super healthy.
Other pantry ingredients you’ll need:
- Egg
- Coconut oil
- Vanilla extract
- Salt
- Baking powder
- Baking soda
How to make Carrot Cake Pancakes
- Prepare and measure all ingredients using measuring cups. Peel and grate carrots and squeeze out excess juice. Peel and grate ginger root.
- Place 1 medium egg, 3/4 cup oat milk, 2 tablespoon coconut oil, 1 tablespoon honey or maple syrup and 1 teaspoon vanilla extract in a blender. Blend for a few seconds just until ingredients combine.
- Add in 1 1/3 cup oat flour, 1 1/2 teaspoon cinnamon, 1 teaspoon grated fresh ginger, 1/4 teaspoon nutmeg, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and pinch of salt. Blend on high until the batter is smooth (about 1-2 minutes).
- Mix in 1/2 cup shredded carrot and 1/4 cup hemp seeds using spatula.
- Heat a skillet or pancake pan over medium heat and coat with coconut oil cooking spray or melted coconut oil using the brush.
- For each pancake, drop 1/4 cup of batter into the pan. Cook 2-3 minutes, until pancake is lightly browned.
- Flip the pancake carefully with flexible silicone spatula and cook another 2-3 minutes. Transfer to a plate.
- Make sure to coat the pan before every pancake or batch of pancakes to prevent sticking.
- Repeat the process with the remaining batter.
- Serve pancakes immediately, topped with Maple Cream Cheese drizzle, maple syrup, goji berries, shredded carrots, cacao nibs or dark chocolate chips.
- Makes 6 pancakes that serves 2-3 people.
Substitutions
- TO MAKE OAT FLOUR: You can use quick oats or rolled oats. Put the oats in a food processor or high speed blender. Blend until the oats become a fine powder. This will only take a few seconds in a high speed blender, and a little bit longer in a food processor.
- You can swap oat milk for almond milk or organic soy milk. Cow’s milk works fine here too.
- Coconut milk won’t work well here.
- Make sure to choose organic virgin coconut oil rather than refined versions.
- You can substitute coconut oil with avocado oil.
- Substitute hemp seeds with flax seeds (for more Omega-3’s) or chia seeds (for more fibers).
- You can use raw honey or maple syrup.
- MAKE IT VEGAN: Swap egg with flax or chia egg. Use non-dairy milk.
- MAKE IT GLUTEN-FREE: Use certified gluten-free oats.
Tips for serving
- Top Carrot Cake Pancakes with NUTS: chopped walnuts, almonds, pecans.
- Top with Maple Cream Cheese drizzle.
- Sprinkle with: goji berries, bee pollen, cacao nibs or dark chocolate chips.
- You can be creative here and choose any other toppings you like.
Tips for storing
- Keep covered in the refrigerator for up to 4 days.
- HOW TO FREEZE: : Take your cooked and cooled pancakes and place each pancake individually in wax paper bags or stack between wax paper. Store wrapped pancakes in a large freezer zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature.
- Pancakes can be warmed in the microwave. Be careful not to overheat them.
I love these carroty pancakes because they taste just like Easter morning. Just like the SPRING! Plus, they are so incredibly healthy, altho they look pretty indulging. These beauties are:
- Made with all natural, WHOLESOME ingredients.
- Fluffy and full of beautiful aromatic spices.
- Easy to make in just 15 minutes.
- Needs a few pantry ingredients.
- Refined sugar-free.
- Low-calorie and rich in nutrients – quality fibers, plant-based proteins.
- Packed with heart-healthy fats, fibers and antioxidants.
- Perfect quick & HEALTHY breakfast, kids school snack, brunch or afternoon dessert.
- Great for weight loss.
- Delicious and satisfying, 100% guilt-free!
Seriously I can’t wait until Easter to make them again. Do yourself a favor and make these soon.
Enjoy!
Carrot Cake Pancakes recipe
Ingredients
- 1 1/3 cup oat flour
- 1 medium egg
- 3/4 cup oat milk
- 2 tablespoon coconut oil melted and cooled
- 1 tablespoon honey or maple syrup
- 1/2 cup shredded carrot
- 1/4 cup hemp seeds
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon Ceylon cinnamon
- 1 teaspoon ginger freshly grated
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
For Maple Cream Cheese drizzle
- 2 tablespoon cream cheese
- 2 tablespoon yogurt
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon vanilla extract
Instructions
- Peel and grate carrots and squeeze out excess juice.
- Peel and grate ginger root.
- Place 1 medium egg, 3/4 cup oat milk, 2 tablespoon coconut oil, 1 tablespoon honey or maple syrup and 1 teaspoon vanilla extract in a blender. Blend for a few seconds just until ingredients combine.
- Add in 1 1/3 cup oat flour, 1 1/2 teaspoon cinnamon, 1 teaspoon grated fresh ginger, 1/4 teaspoon nutmeg, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and pinch of salt. Blend on high until the batter is smooth (about 1-2 minutes).
- Mix in 1/2 cup shredded carrot and 1/4 cup hemp seeds using spatula.
- Heat a skillet or pancake pan over medium heat and coat with coconut oil cooking spray or melted coconut oil using the brush.
- For each pancake, drop 1/4 cup of batter into the pan. Cook 2-3 minutes, until pancake is lightly browned.
- Flip the pancake carefully with flexible silicone spatula and cook another 2-3 minutes. Transfer to a plate.
- Make sure to coat the pan before every pancake or batch of pancakes to prevent sticking.
- Repeat the process with the remaining batter.
- Serve pancakes immediately, topped with Maple Cream Cheese drizzle, goji berries and shredded carrots.
For Maple Cream Cheese drizzle
- In a small bowl mix all ingredients until well combined.
Notes
You can use quick oats or rolled oats to make oat flour: Put the oats in a food processor or high speed blender. Blend until the oats become a fine powder. This will only take a few seconds in a high speed blender, and a little bit longer in a food processor.
You can swap oat milk for almond milk or organic soy milk. Cow’s milk works fine here too.
Coconut milk won’t work well here.
You can substitute coconut oil with avocado oil.
Substitute hemp seeds with flax seeds (for more Omega-3’s) or chia seeds (for more fibers).
You can use raw honey or maple syrup.
MAKE IT VEGAN: Swap egg with flax or chia egg. Use non-dairy milk.
MAKE IT GLUTEN-FREE: Use certified gluten-free oats. Tips for storing
Keep covered in the refrigerator for up to 4 days. As a measure, I used US cup (240ml). The nutritional values are calculated and given without Maple Cream Cheese Drizzle. Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.
Nutrition
More pancake recipes
- Chocolate Banana Pancakes
- Peanut Butter Oatmeal Pancakes
- Blueberry Banana Pancakes
- Lemon Cardamom Pancakes
- Blueberry Pancake Casserole
If you’ve tried this Carrot Cake Pancakes recipe or any other recipe on Natalie’s Health, please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you!
What a brilliant idea to combine pancakes and carrot cakes together and make it into a healthy yummy breakfast. Love it.
My family will love these pancakes since they love carrot cake. I happen to have oat flour on hand and hemp seeds too (I like to snack on them.)
YUM....thanks for the substitutions list. I used avocado oil and it worked out great.
These look amazing and wow that maple cream cheese drizzle! I love anything carrot cake. I need to look into cooking with hemp seeds too.
This looks like the perfect way to satisfy that craving for carrot cake without actually making a full carrot cake for my three-person family. I can't wait to try these out for Sunday breakfast! Thanks for sharing.
I love the picture! I am so glad these pancakes can be eaten leftover as welll.
What a scrumptious breakfast treat! They were perfect!
Love all the health benefits in this delicious sounding recipes!
This carrot cake pancakes is very easy and delicious! Will surely make it again!
I loved your recipe!
What a great idea. I have pinned this recipe to save for the weekend!
This is the first time I realized that an American cup was smaller than ours (Canada/UK)! I knew gallons were different sizes but didn't realize it started with the cup. Our cup is 250mL. Do your teaspoons (5mL) and Tablespoons (15mL) differ as well? What about fluid ounces?
Thank you so much for pointing this out. I'd say this is another reason to switch to all metric or measure everything by weight (in consistent units).
I wonder if I am the only one who didn't know? I will have to ask around.
I have never made pancakes (scary) but I think I will try these, using my own measuring instruments.
Yeah, I know. Confusing. I haven't know that for many years. Sometimes this 10ml doesn't play a big role in overall recipe but in baking it can be tricky because baking can be exact science. As for TABLESPOONS, yes it's different also. Not much but still... A US tablespoon is approximately 14.8 mL, while UK/Canadian tablespoon is exactly 15 mL. BUT Australian tablespoon is 20 mL! Imagine that! :O
What a fun recipe for Easter morning this was!!! We love it and the house smelled great with all the spices!
Carrot cake is my favorite dessert! I can't wait to try them out as a pancake this weekend.
Oh wow, these pancakes look so thick and fluffy! Love that they are carrot cake flavoured! So excited to try this.
Yum!!!! With so much time at home, making breakfast has become a regular thing. Can't complain when you have time to cook delicious pancakes! Excited to try this recipe. Thanks!
Oh what a fantastic recipe! A guilt-free version of carrot cake, in the convenient form of pancakes. And it's all so healthy and nutritious!
These Carrot Cake Pancakes are perfect! My son will surely love this for breakfast especially that it's sweet and fluffy! Not to mention..very healthy! This is what we need during these times.
Oh wow these look delicious :) Pancakes is our favourite thing and we love carrot cake so this is the perfect combo of those together
Laura x
Delicious and a healthy recipe. Love the combination of ingredients. Best as a snack or breakfast option.
My family and I love pancakes for breakfast or even snacks. We will try your carrot pancake recipe for sure. Thanks for sharing!
That’s a yummy recipe that I will be trying! It looks so yummy! 😍😍😍
I love carrot cakes and pancakes. When I knew that it was combined here, I got excited! I hope I can try Carrot Cake Pancakes! It sounds so yummy!
Wow, I didn't realise that carrot based dishes were an Easter thing! But these certainly look like they'd be a delicious start to the day.
I am not a great fan of carrots although I consume oats regularly. However this pancake with these ingredients looks just yummy. Wish I could have it now.
You just changed the breakfast game for my toddler and I. I'm always searching for ways to get some nutrients into his meals, and this is perfect! He doesn't even notice the carrots and oats that make mommy happy, just scarfs them down.
How creative are these pancakes. Have never tried this before. Pinned!
This like having dessert for breakfast! Thanks for all the great tips and step by steps!
These were quick to throw together for such a great healthy breakfast. I didn't have hemp seeds so I had to omit those, but still delicious! Thanks for the tip on grinding the oats to make my own oat flour too!
hm interesting, I didn't see such recipe before, looks nice ,maybe I should try it! thanks
So yummy! I can’t wait to give this recipe a try! I like it already..!!
Oh wow these look very yummy. the presentation is amazing and perfect for this Easter weekend too xx
This looks great! never tried it but I can already tell I'd love it!
Love the idea of making pancakes with oat flour. I adore oats too, so I definitely need to try it. Flour is really hard to get hold of at the moment too, so a doubly good idea. And of course I'm all for packing in as many nutrients as I can so a bit thumbs up from me.
I am going to have to make these! I love carrot cake and typically I dont get it. So I am gonna have to make this. I am sure my kiddo will love it too!
I have not tried making carrot pancakes yet, but you can be sure I am going to try this soon. It looks so delicious! I am sure my family will be pleasantly surprised to have this for breakfast.
wow, looks like a great recipe!! Im really into my pancakes at the moment, Ill have to try these.
I love adding oats to Pancakes and waffles.. this version sounds lovely for a wholesome breakfast.
Omg those looks so good!! Thanks for sharing.
I love carrot cake, and I love pancakes.... so put these two things together and you have a winner in my book! How delicious are these!!
I love just about anything that tastes like carrot cake. These pancakes are amazing, my kids loved them too!!!
I love carrot cakes and muffins so I'm sure I would love carrot cake pancakes. I really need to try it next time
You had me at maple cream cheese icing! Oh my gosh, this looks amazing! I've never seen icing like this for pancakes but I think I'm in love!
I can't wait to try to make these. There is a restaurant by us that makes something similar.
I never add carrot pancakes before but I am so keen to try after seeing this recipe! The pancakes look so delicious!
THIS. LOOKS. AMAZING. I have a new found love for carrot cake, so carrot cake pancakes will be a winner. Will definitely have to try these out.
Ashlee | ashleemoyo.com
How decadent and delicious! I've never seen a recipe like this before. This would make this year's Easter extra special.
This looks so good I bet it tastes great too. I am looking for some good breakfast food to spruce up.
I will definitely eat this any day of the week!! So good!
Since we have been staying home quite a bit, Saturday mornings have become pancake mornings. So, we will definitely give these a try. A healthy version compared to our chocolate chip pancakes.
This pancake looks so delicious. The best part is that it’s so healthy. I am not a big carrot fan but with this recipe, I will be surely be consuming these babies
These carrot cake pancakes are looking so delicious! :) I love the ingredients. They don't make me feel guilty when I eat them. I love to try this one out!
I've heard of carrot cake cookies but carrot cake pancakes are quite new to me. That is looking quite delicious and I'd love to try making this someday.
These look delish! I've been looking for different recipes I can make for breakfast. Will definitely be trying these.
Oh my goodness! These are must try pancakes! I am so curious to make them!
This would be an awesome breakfast. Carrot cake pancakes sound so good.
The Carrot Cake Pancakes looks delicious, most important is that you have added the nutrition facts with proper recipe guidelines.
These would be perfect for Easter brunch! I even think I have all the ingredients already.
I am not a big fan of pancakes, but this recipe seems like it takes the pancake game to the next level. I am definetly trying it.
This looks so delicious! and healthy as well. I love to try this recipe at home...
Oh my goodness those look SO GOOD. They make these at a restaurant I love and they are AMAZING.
I've been looking for some good pancake recipes recently. These look delicious. Thanks for this!
wow. i love carrot cake and i love pancakes. wow. although it is not too sugar-y, how sweet is the dish?
Yum!! I want these for breakfast tomorrow... 😅 Or maybe dessert tonight
These look so delicious. They would be great for Easter breakfast
I love this healthy twist on pancakes. They sound so delicious
Yummy and sounds healthy too. Definitely try this for my kid.
My husband and I are going to have such a great breakfast tomorrow! I've been looking for ways to switch up things because of the monotony. Yummo!
These look absolutely amazing. I love cooking with oat flour!
These look gorgeous! They would be perfect for a lockdown Sunday morning.
Thank you for sharing.
I am in love with these pancakes! They are like eating carrot cake for breakfast without the guilt. So delicious, and can't wait to make them again. Thanks for the great recipe!
Booyah! Tomorrow my family and I shall have dessert for breakfast! Those pancakes look seriously amazing.
My husband LOVES carrot cake but I've never considered making carrot cake pancakes for him before! It's such a unique combination and yet it sounds like it would work out so well. I'm going to have to surprise him with breakfast sometime in the coming days - he'll love it!
These look amazing! I'll have to try them out for breakfast. Or heck, for dinner! We've been having lots of breakfast for dinner.
DROOOOOLLLL!!! I should eat these EVERY DAY of this week... To celebrate easter! :)
Ooo, I love carrot cake! Can't wait to try them out in pancake form--these look absolutely amazing! *-*
These look so good, will have to try this recipe!!