Vegan Carrot Cake Pancakes

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Yumna Jawad, the foodie behind Feel Good Foodie worked in Branding and Research & Marketing for consumer packaged foods and the retail food industry. She always had a passion for the food industry and clean eating. She turned her passion into her career and now, she whips up delicious snacks and meals for her whole family and millions of followers.


  • 1 cup whole wheat white flour
  • 1 tablespoon baking powder
  • ½ teaspoon cinnamon
  • 1 pinch sea salt
  • 1 cup Oatmilk
  • 2 tablespoons maple syrup
  • 3 tablespoons grapeseed oil
  • 1 teaspoon vanilla extract
  • 1 cup shredded carrots lightly packed
  • 2 tablespoons walnuts
  • 1 tablespoon shredded coconut
  • Cooking spray


In a medium bowl, whisk together the flour, baking, cinnamon, and salt; set aside
In a large bowl, combine the oat milk, maple syrup, oil and vanilla extract. Stir in the shredded carrots, walnuts and shredded coconut.
Heat a nonstick griddle over medium-low heat. Spray with coconut oil cooking spray or leave the pan dry.

Pour 1/3 cup of the batter into the hot griddle. Cook for 3-4 minutes, until the edges firm up and you can slide a spatula under the pancake. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through. Repeat for the remaining batter. Recipe yields about 8 pancakes.
Serve immediately with topped with coconut yogurt, walnuts and maple syrup, if desired.

For more on this recipe, head to Yumna's blog