I consider a morning that starts with pancakes to be a good morning, especially when you’re in quarantine. Although I have a few favorite recipes for healthy pancakes, I’ve been meaning to try some that include carrots for a long time.
Since I love carrot cake, I thought this wouldn’t be a fluke, and I wasn’t wrong. The carrots gave them a very special flavor that I always love. Here’s the recipe, and yes, they’re very filling.
Step-by-Step Preparation for Juicy and Hearty Carrot Pancakes
These carrot pancakes are hearty, full of flavor, and the perfect cozy start to your morning. Follow these steps to get the fluffiest results:
Ingredients
- 130 g buckwheat flour
- 2 tablespoons birch sugar
- 1/2 teaspoon baking soda
- 1 egg
- 180 ml plant-based milk
- 1 teaspoon vanilla extract
- 40 g grated carrots
- 1/2 teaspoon cinnamon
- a pinch of salt
- coconut oil
Directions
- Step 1: Prepare the Ingredients
Measure 130 g buckwheat flour, 2 tablespoons birch sugar, ½ teaspoon baking soda, 1 egg, 180 ml plant-based milk, 1 teaspoon vanilla extract, 40 g grated carrots, ½ teaspoon cinnamon, a pinch of salt, and coconut oil for cooking.
Grate the carrots finely so they blend easily into the batter. - Step 2: Mix the Dry Ingredients
In a mixing bowl, combine the buckwheat flour, baking soda, cinnamon, salt, and birch sugar.
Stir well so the baking soda and spices are evenly distributed. - Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk the egg until light and frothy.
Add the plant-based milk and vanilla extract. Mix until smooth. - Step 4: Combine Wet and Dry Mixtures
Slowly add the dry ingredients into the wet mixture.
Stir until combined, being careful not to overmix (a few small lumps are okay).
Fold in the grated carrots, making sure they are evenly spread through the batter. - Step 5: Rest the Batter
Let the batter sit for 5–10 minutes.
This step helps the flour hydrate and gives the pancakes a fluffier texture. - Step 6: Cook the Pancakes
Heat a non-stick pan over medium heat and lightly grease with coconut oil.
Pour a small ladle of batter into the pan and spread it into a round pancake.
Cook for about 2–3 minutes on one side, until bubbles form on the surface and the edges look set.
Flip carefully and cook for another 1–2 minutes until golden brown.
Repeat with the rest of the batter. - Step 7: Serve and Enjoy
Stack the pancakes on a plate while still warm.
Serve with your favorite toppings: a drizzle of maple syrup, a spoonful of yogurt, or even a spread of nut butter.
For a carrot cake–style vibe, add crushed walnuts or a dusting of cinnamon on top.
💡 Pro Tip: These pancakes pair beautifully with cream cheese or a light yogurt-honey topping if you want them to taste like a healthier version of carrot cake.
Want more pancake recipes? Check on full list 6 Fluffy and Easy Simple Pancake Recipe Anyone Can Make at Home for even more Pancakes Recipes.