Carrot Cake Protein Pancakes

Aug 15

Aug 15 Carrot Cake Protein Pancakes

Carolina

Brunch, Snack, Dessert

These vegan carrot cake protein pancakes are a must for your breakfast or brunch rotation! They taste like carrot cake and are naturally protein rich, nutritious, healthy, with a gluten free option, no blender needed, and only 116 calories per pancake!

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Stack of six carrot cake pancakes topped with cashew cream dripping down the sides from the top, shredded carrots and crashed walnuts.

This is a great alternative for your weekend breakfast or brunch. They take little time to make and the whole family will love them! If you like a classic carrot cake you will adore this recipe. The recipe below makes 8 medium sized pancakes, and it’s easy to double or triple the ingredients depending on how many you need.

Stack of six pancakes with a triangle shape cut out of one side, having cashew cream poured over them from the top.

Healthy Vegan Protein Carrot Cake Pancakes

I love carrot cake, carrot cake cookies and carrot cake bites, so it was only natural I’d eventually bring you an amazing carrot cake pancake recipe too. As usual, I researched to find a healthy one first; and none of them were what I was looking for so I had to create my own. I love these pancakes because they are:

Healthier than most carrot cake pancake recipes I’ve seen.
Super quick and easy to make. No blender or food processor needed.
Ingredients are mostly whole foods, which means it’s refined sugar-free, and further down I give you an option to make them gluten free too.
It provides enough energy and protein to use them as a post workout meal!

Ingredients

Carrots
Whole wheat flour (or GF oat flour)
Lupini flour (protein)
Raisins
Almond milk
Walnuts
Cinnamon
Nutmeg
Maple syrup
Cashew cream (optional)

Protein content: lupini flour is 40% protein and it's my favorite way to naturally increase protein in a recipe. However, chickpea flour is also a great option if lupini flour is not available where you live.

Nut free: substitute sunflower seeds or pumpkin seeds instead of walnuts for a nut free option, and use soy milk or oat milk instead of almond milk.

Lighter option: instead of cashew cream you could use some coconut yogurt as topping.

Regular flour: regular white wheat flour works ok for this recipe too. I personally try to avoid it. If you are going use flour, try to get whole wheat instead of white flour.

Stack of six pancakes with a triangle shape cut out of one side, topped with cashew cream, shredded carrot, and walnut chunks.

How to Make Delicious Carrot Cake Pancakes?

You need a couple of bowls and a nonstick pan.

In a bowl, make vegan buttermilk by mixing the almond milk with the apple cider vinegar and let it set for a few minutes.
Grate the carrots and set aside.
In a separate bowl, mix the rest of the ingredients including the grated carrot, but exclude the olive oil.
Add the buttermilk to the dry mix and stir until thoroughly combined.
In a nonstick pan, pour 1/4 cup pancake batter and cook over medium heat until the top begins to bubble and then flip it and cook until golden.
Optional toppings: Serve fresh with cashew cream, shredded carrots, and crushed walnuts.

Stack pancakes topped with cashew cream, shredded carrot, and walnuts, with a half pancake being held horizontally in front of the stack.

This Vegan Pancake Is

Gluten free
Egg-free
Dairy-free (without butter)
Healthier than most carrot cake pancake recipes I’ve seen
Refined sugar-free
Easy to make
Fast to make
Amazing as breakfast, brunch, or as a pre-workout meal

Stack of six carrot cake pancakes topped with cashew cream, shredded carrots and walnut chunks.

If you want a traditional and vegan carrot cake check my Creamy Vegan Carrot Cake recipe.

Please let me know if you make it!! Rate it and comment below. I love to hear about your creations too and any alterations you might make to the ingredients.

Also, don’t forget to tag me in your Instagram or Facebook post with @veggielation and #veggielation because I would love to see your take on this recipe!

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Thanks!!!

Carrot Cake Protein Pancakes

These vegan carrot cake protein pancakes are a must for your breakfast or brunch rotation! They taste like carrot cake and are naturally protein rich, nutritious, healthy, with a gluten free option, no blender needed, and only 116 calories per pancake!

Prep Time: 10 Minutes
Cook Time: 5 Minutes
Course: Breakfast, Snack, Dessert
Cuisine: American
Keywords: Pancakes, Carrot Cake, Vegan
Servings: 8 pancakes
Calories: 116kcal
Author: Carolina Ordonez

Ingredients (US Customary)

1 cup shredded carrots
1/4 cup raisins
1/4 cup crashed walnuts
1/2 cup lupini flour
1/2 cup whote wheat flour (or GF oat flour)
1 1/4 cup unsweetened almond milk
1 tbsp apple cider vinegar
1 1/2 tsp baking powder
2 tbsp maple syrup
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch of salt
1 tsp olive oil (to grease the pan)

Ingredients (Metric)

90 grs shredded carrots
40 grs raisins
28 grs crashed walnuts
60 grs lupini flour
76 grs whole wheat flour (or GF oat flour)
300 ml unsweetened almond milk
1 tbsp apple cider vinegar
1 1/2 tsp baking powder
2 tbsp maple syrup
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch of salt
1 tsp olive oil (to grease the pan)

Instructions

In a bowl, make vegan buttermilk by mixing the almond milk with the apple cider vinegar and let it set for 8-10 minutes.
Grate the carrots. (I used 1 1/2 large carrots to get one cup of shredded carrots).
In a separate bowl, mix the rest of the ingredients including the grated carrot, but exclude the olive oil.
Add the buttermilk to the dry mix and stir until thoroughly combined.
Grease a nonstick pan with the olive oil, pour 1/4 cup pancake mix and cook over medium heat until the top begins to bubble (1-2 minutes) and then flip and cook until golden. This recipe makes 8 small pancakes but you could make 4 ones if you prefer.
Optional toppings: Serve fresh with cashew cream, shredded carrots, and crushed walnuts. For the cashew cream I just threw 1/2 cup cashews, 1/3 cup water and 1 tbsp maple syrup in a blender and ran it until the mix was smooth.