Stack of vegan gluten-free carrot cake pancakes with maple syrup, coconut and walnut topping.

Vegan Carrot Cake Pancakes

  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 5-6 pancakes 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Vegan, Gluten-Free

Love carrot cake? You will love these easy, gluten-free, carrot cake-inspired pancakes! Add raisins or top with pineapple, coconut and walnuts for the real deal. 




  1. Mix the chickpea flour, salt, baking powder and spices together in a bowl.
  2. Add the water and grated carrot and gently fold together. The batter will be thick and almost “foamy” as the baking powder reacts.
  3. Heat a non-stick skillet or pancake grill to medium-high heat while you let the batter rest for 5 minutes.
  4. Use non-stick cooking spray if needed, scoop the batter onto the pan to create 5-6 pancakes. Allow to cook until the edges look dry and each pancake starts to show some bubbles. Flip and cook for 1-2 minutes.
  5. Serve topped with maple syrup, cashew frosting, pineapple, walnuts and toasted coconut flakes or shredded coconut


  • Use exactly 1/4 cup + 2 tbsp water for thick, fluffy pancakes or more for thinner, crepe-style pancakes.
  • You can make these protein pancakes by adding 1 scoop of vegan vanilla protein powder and increasing the water to 1/2 cup.

Keywords: chickpea pancakes, carrot cake pancakes, carrot pancakes, gluten-free vegan pancakes, easy, healthy