Carrot cake pancakes

Firstly! A big Welcome to my site guys, i’m so excited to finally have my own space to post on!

To kick off my first blog post I’ve decided to post up my favourite pancake recipe, this is my go to time and time again because it never fails me! Today i decided to played around with my recipe a bit to make these even better! Did another taste test and oh boy..

These pancakes are slightly gooey but fluffy at the same time, thick af and remind me of eating warm carrot cake on an autumn afternoon. Perfect Sunday breakfast if you ask me!

I wanted them to be low in gluten and higher in protein so i used white spelt flour. With the added bonus of being dairy and egg free. Also, refined sugar free. Oh and they also just happen to be vegan so we’re totally winning!

Top Tip: These are perfect to have as a pre-workout meal before leg day or great after an intense HIIT session. These are high carb and high fat so i don’t have them every day depending on what my schedule is like.

If you wanted to though you could adjust and take out the agave and potentially the coconut oil. You’d have to play around with subs so leave a comment if you end up editing the recipe slightly so i know how it went!

Ps: Don’t skip the nutritional yeast! It adds a unique, slightly savoury taste!

  • 1 cup of white spelt flour
  • 3 tbs agave syrup
  • 2 medium sized finely grated carrots
  • (i used my food processor)
  • 1 tsb cinnamon
  • 1/2 tsb ginger
  • 1/2 tsb cardamom
  • a pinch of nutmeg
  • 1/4 tsb pink himalayan salt
  • 1 tsb apple cider vinegar
  • 2 tbs coconut oil
  • 1/4 cup of filtered water
  • 1 cup of plant based mylk (i used tigernut)
  • 2 tbs ground flaxseed
  • 2 tsb baking soda
  • 1 tbs nutritional yeast
  • 2 tbs coconut sugar

Combine the flax with the plant milk in a small bowl and let it get bind for 5 mins or so. Then add the apple cider vinegar, melted coconut oil and water and agave. Mix well.

In a bigger bowl sieve the flour and baking soda. Add the coconut sugar, all spices and salt and nutritional yeast. Stir to combine.

Make a well in the bigger bowl and add the liquid mixture to the dry.

Stir gently and then add the carrot and combine.

Let the batter sit for 5 mins, if it looks too thick you can add a little water or milk but be careful not to thin too much.

Heat a frying pan on a medium heat with a little oil. I use coconut to lightly coat pan.

Add around 1/4 of a cup of the mixture to the pan. Heat for 3 or 4 mins. Till bubbles appear on surface and flip! Repeat! I usually get about 10 pancakes out of this!

Serve with more ginger, raisins, maple syrup and any left over carrot for added decadence!

Please leave me a comment below if you try these out or you’re going to! Would love to hear how they turn out for you!




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