Carrot Cake Pancake Recipe | Fluffy American Pancake | Vegan
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Carrot Cake Pancake Recipe – Fluffy American Pancake

Is there anyone out there who doesn’t like pancakes? If that’s you, let me change your mind with a vegan carrot cake pancake recipe. If you’re already a committed pancake fan, let me blow your mind with this vegan carrot cake pancake recipe.

I recently shared a picture which got many of you clicking and tapping ‘like’ as you celebrated me enjoying breakfast for pudding! Thanks guys, it was one great start to the day. Breakfast for pudding you say? Yes, yes I do. Before you run away thinking I’m some kind of sugar-sweet-freak with too much time on her hands, let me also tell you that the recipe is:

  1. full of nutritious ingredients
  2. easy peasy and so lemon squeasy


Really you have no excuse not to try it. Unless you don’t fancy pudding for breakfast, in which case, well… maybe you should go have a long hard look in a mirror and ask yourself why the hell not.



Makes 20 awesome, fluffy pancakes

Don’t be put off by the long list, it’s small quantities of most stuff. And of course, remember you can save yourself money by coming and buying just the exact amount you need from Replenish Weston, or your local scoop & weigh store.

  • 100g wholemeal spelt flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1 tablespoon dark soft brown sugar
  • Handful cashews or walnuts (or another nut of your choice, or omit)
  • Handful sultanas or raisins or currants (or omit)
  • 1 tablespoon chia seeds
  • 1 tablespoon ground flaxseeds/linseed
  • 1 grated carrot
  • 100ml water
  • 1-2 tablespoons oil
  • Juice of one orange



  1. Mix the flour, baking powder, sugar and spices together. If you’re feeling fancy you can grab a sieve and sift it all into a bowl – you’ll be left with some bits in the sieve from the spelt, chuck these in the mix.
  2. Pour the oil, water and orange juice into the dry mixture and mix with a fork until there are no lumps of flour visible.
  3. Mix in nuts, seeds, carrot and raisins/sultanas/currants.
  4. Pop a dab of oil on kitchen paper and then wipe a pan (I use non-stick, good luck if it’s not) with the oiled paper. You only need a scant bit. Heat pan on a LOW heat until warm.
  5. Drop tablespoons of the marvellous mixture in to the pan (one good tablespoon = one pancake), not too close as it will spread a little and you don’t want to crowd the pan.
  6. Cook on a LOW¬†heat (unless you want them to burn before they’re cooked through or stick to the pan, in which case go ahead and cook at a higher heat) for a few minutes: you will know it’s time to turn them when the surface is covered in small holes and looks slightly firmer / darker rather than the wetter / lighter appearance it had to begin with.
  7. Flip over and cook for 30 – 60 seconds on the other side.
  8. Whack them in a pile on a plate and top with syrup of your choice (I used date syrup; recipe for that coming soon!)


Also good cold for a snack later; but much, much better warm.


If you make these (and I really hope you do) and fancy sharing a picture so I can drool over your creations and be inspired to make some more of my own, please allow me that joy by tagging @replenishweston on Instagram. If you’re not an Instagrammer (so much great food to look at on that platform!) then you can also share your creation on The Great Replenish Weston Community Facebook group. Oh go on, indulge me.


Happy pudding for breakfast lovely people x






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