Carrot Cake Pancakes

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!

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!

Print

4.97 from 30 votes

Carrot Cake Pancakes recipe

Sweet, fluffy, and loaded with aromatic spices, these Carrot Cake Pancakes are perfect breakfast treat. They are refined sugar-free and made with simple pantry ingredients - easy and incredibly delicious!

Course Breakfast, Brunch

Cuisine American, British, International

Keyword breakfast pancakes, carrot cake pancakes, pancakes with cream cheese frosting

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 6 pancakes

Calories 242kcal

Author Natalie

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

Makes 6 pancakes that serves 2-3 people.

Substitutions
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

Serving: 1pancake | Calories: 242kcal | Carbohydrates: 26g | Protein: 9g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 37mg | Potassium: 158mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1926IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 3mg

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!